Substitute for marmalade in recipe

Answer 1

Use orange mamalade and add about 1/8 of a teaspoon of powdered ginger to each tablespoonful (once mixed do the taste test to be sure that this is the correct amount. Some people like more ginger). Happy cooking, Marcy.

But, seriously, why substitute ginger marmalade for anything? If you truly dislike ginger, use any other marmalade.

If you can't find Ginger Marmalade and don't like Oranges, you can add 1tsp per 1C Apricot preserves as well (I'm trying to approximate the "heat" of a good ginger marmalade -- the 1tsp may be too much or too little for you).

You can also finely mince 2-3Tbsp or fresh, peeled ginger per cup of apricot preserves (or orange marmalade) and heat over low heat until the perserves or marmalade melts, then let it rest over very low heat, below a simmer for 30 min in order to let the flavors blend. Cjonb 17:59, 2 Jun 2008 (UTC)

Or, to keep it really simply but amazingly flavorful - I'm assuming you're cooking a savory dish here - just halve a chunk of fresh ginger vertically (no need to peel) and stir it in with other spices once the onions are almost cooked, along with a pinch of sugar. Let it cook with the onions for a while and discard it when the sauce or soup is nearly cooked and the ginger has done its job. Couldn't be easier. You could put in a whole chili, which will enhance the flavor of the ginger, and discard that when you feell your sauce has sufficient warmth or, even, heat.

Of course, if you're cooking a cake or dessert, and like the flavor of ginger, just use powdered ginger sparingly: next time you cook the recipe you might decide to use more, or less.

A note here; if you want ginger marmalade and your local stores don't stock it, it's very easy to buy online and keeps forever, as do all jams (preserves) which is why they were invented. You'll find yourself spreading it on toast before you know it.

The link for ginger marmalade, below, can be navigated to a full list of products, click on Products; they ship worldwide.

Answer 2

Depends on the recipe. Ginger has a distinct flavour and nothing will taste similar. If you are talking a gingerbread or ginger cookie recipe I would just add more of the cinnamon, cloves, allspice, mace or nutmeg that also go into those types of foods. If you are talking hot ginger or fresh ginger you might be able to get away with adding some paprika or pepper seeds or pepper extracts for the heat and some nutmeg for the sweetness. If you are talking the pickled ginger you eat with sushi, I can't help you. I have a question for you though, why would you want to leave it out?

Answer 3

It really depends on the recipe. Ginger is actually fairly unique in that it's a root, and it had a fairly spicy "kick". While nothing is actually in the same family, garlic is used in Asian cooking in similar quantities. In Indian foods, cloves or cinnamon.

Answer 4

Ginger is actually fairly unique as spices go. It is a root that has a bite to it, so for sliced/chopped/minced, the closest may actually be garlic. It's not the same, but it has a similar "feel" to it. For ground ginger, the closest is probably cinnamon. Again, it's a flavor that really has no close "relative" and a substitution will absolutely change the recipe's results.

Answer 5

Try apricot jam as a substitute for marmalade. There's a funny story about an upcoming chef at CIA making his presentation of Poulet L'Orange made with apricot jam, and getting an "A". Probably apocryphal but it's still a good substitute.

Answer 6

I'm going to try using frozen Orange Juice concentrate. It's for a sauce, it will probably have a different texture, but I just need the orange flavor, I don't mind if it's not as thick.