Calling All Cooks

[Nightingale]

My mom and I are throwing a lingerie shower for my brother's fiance, and I'm supposed to provide some of the food. One recipe I want to use is for "Gingered Raspberry Fruit Dip". The recipe calls for seedless raspberry marmalade, and unfortunately I can't find that ingredient anywhere here in town.

So here's the GQ: if I substitute some other type of raspberry fruit spread for the marmalade, will it change the essential flavor of the recipe? Also, what would be the best type of substitute to use -- jam, preserves or something else? The recipe is designed to complement the flavor of raspberry, so it's that or a whole new recipe. Any suggestions?

[Hello Again]

I would go with preserves since marmalade is usually made with whole fruit. Actually the "all-fruit" spreads would probably be even better. One thing is, I'm not sure if the Raspberry marmalade should have a slight taste of orange? If so you could fake it with a teeny drop of orange extract.

[CookingWithGas]

I would suggest seedless raspberry preserves or jam. I'm not sure what raspberry marmalade would even be--usually marmalades are made from citrus and include the rind. The zest adds flavor and the pith adds bitterness to the sweetness. But raspberries don't have that kind of a skin.

If you're making something to dip fruit into, then I'm sure the preserves or jam would yield a tasty dish.

[Schadenfreude]

I found this recipe for raspberry marmalade:

RASPBERRY MARMALADE . (The Freezer section of your market has very cheap 12 oz. bags of these berries now if you don't have her problem.) Put Equal amt berries and sugar in a copper bottomed steel pan, simmer until the two blend, then add peels off multiple lemons, use a paring knife. Get just the yellow outside peel. Not the white inner peel. Don't use grater, pare them off like for marmalade. After 4 min of slow simmering, jam thickens, then add pectin which will thicken it further, very quickly! NOTE PECTIN IS very expensive stuff, but one box lasts for l0 berry jam makings so don't worry! 1 tsp is always enough for a 12 oz bag of berries. Simmer one more minute with the pectin. Just before you turn off flame, add the juice of those lemons. I don't boil lemon juice as pasterurizing triples its sourness! Cool, pour into any clean jar. I don't seal jar it as will be gone in l0 days. Just a lid or a plastic bag. (you'll still have to pick your teeth but the charm of this berry is its very small seed.)

I love wacky cooking sites. My mother-in-law has probably visited this one, knowing her.

Anyway, raspberry marmalade sounds like it would taste significantly different from regular jam or preserves. If you don't want to go to the trouble of making your own, or sending off to Scandinavia for some, which is where I see most of it coming from, maybe you could use jam and lemon juice.

Good luck! Where did you find your original recipe? I love ginger, and this sounds very good.

[Ukulele Ike]

Originally posted by Nightingale
One recipe I want to use is for "Gingered Raspberry Fruit Dip."

I would suggest tossing this and serving spare ribs dripping with barbecue sauce, buttered corn on the cob, whole watermelons, and draft beer.

It may seem a little weird for a lingerie shower, but THINK of the photos!

[kiz]

Originally posted by Nightingale
So here's the GQ: if I substitute some other type of raspberry fruit spread for the marmalade, will it change the essential flavor of the recipe? Also, what would be the best type of substitute to use -- jam, preserves or something else? The recipe is designed to complement the flavor of raspberry, so it's that or a whole new recipe. Any suggestions? [/B]

Gingered raspberry fruit dip? :D You are going to post the recipe, aren't you? *pleading look*

I'd go with the seedless raspberry fruit spread. To my knowledge, it's the closest thing available to raspberry marmalade (which I never heard of before until now). The only thing about using preserves is the sugar content, which could alter the recipe significantly.

Good luck and please let us know how it turns out! MMMMMMMMMMMMM!!! :)

[Nightingale]

Thanks to all for your replies; I think I'll probably use a low sugar fruit spread in place of the maramalade. Hopefully it won't make the recipe too sweet.

Also, since kiz asked, here's the recipe:

Gingered Raspberry Fruit Dip

1 cup plain lowfat or nonfat yogurt
1/4 cup seedless raspberry marmalade
1 tsp ground ginger
1 tsp ground nutmeg

Combine all ingredients and mix well. Refrigerate, covered, to let flavors blend. Serve with fresh fruit for dippers.

[kiz]

[QUOTE]Originally posted by Nightingale
Also, since kiz asked, here's the recipe:

Thank you!!!!!

It just so happens that my SO and I are hosting a brunch with some friends tomorrow morning...he's in charge of the main dish, I'm doing the baking (which is not so ironic, as I'm a pastry chef), and we were both looking for something healthy to round out the meal!

I have a small bucket of seedless raspberry filling at work which we get from a distributor. What I'm going to do is take a 1/4th cup of that and see what happens. But I've got the Polaner's All Fruit just in case...

Shall we compare notes? :)

[Nightingale]

It just so happens that my SO and I are hosting a brunch with some friends tomorrow morning...he's in charge of the main dish, I'm doing the baking (which is not so ironic, as I'm a pastry chef), and we were both looking for something healthy to round out the meal! . . .Shall we compare notes?

kiz, I hope the recipe worked out well for you. Which type of raspberry flavoring did you end up using?