Top 8: Irish marmalades to suit all tastes

These options work well on toast but also when making treats

There are plenty of Irish producers mixing citrus fruits to provide us with variety and our Top 8 marmalades reflect this. 

ON warm, buttery toast, croissants or scones, a bitter-sweet dollop of marmalade goes a long way. But think of it for savoury dishes too.

Finish cooked confit duck legs or roasted duck or chicken by heating a few dessertspoons of marmalade with a spoonful of whiskey in a saucepan and a whole star anise (optional) for an easy pour-over sauce. Add to stir-fries with soy sauce.