The Mar­malade Man

The world’s best mar­malade may be from the Hud­son Val­ley

SAVEUR - - Test Kitchen -

EACH WIN­TER, Tal­bott & Ard­ing, a su­perla­tive cheese and pro­vi­sions shop in Hud­son, New York, loans its kitchen to lo­cal preser­va­tion ar­chi­tect Alan Gray Neu­mann to make his an­nual batch of mar­malade. Made with in-sea­son Seville or­anges and Scotch whiskey, it has an ideal bit­ter­ness and a so­phis­ti­cated fla­vor. It’s per­fect for steamed mar­malade pud­dings (See “Full Steam Ahead,” p. 46), but I’ve also tested it many times with too much but­ter on some well-toasted rye bread, and that is equally great. —C.C. $14; tal­bot­tan­dard­ing.com

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