It’s marmalade time .

The proper homemade version takes a bit of a time but is so much better than the factory made stuff that it really is worth the effort. It’s unique flavour comes form the deliciously tangy Seville oranges which are only around for a few weeks just after Christmas each year.   There’s a dizzying amount of recipes out there and much debate on wether or not to ‘cut first’ or ‘boil first’ when approaching the hands on task of slicing the peel. We  like this version from Felicity Cloake which follows tradition and starts with juicing the fruit and then slicing the peel pre boil. Controversially, the recipe also includes light muscovado sugar which gives a noticeably darker colour rather than just using plain sugar. 

It’s very handy to have a sugar or digital kitchen thermometer for getting the setting point right. Jam makers with more experience then myself seem to easily gauge the setting point using the saucer and freezer method, but i think the thermometer takes the guess work out of it.You should be taking the marmalade off between 104 and 105 C, which most agree is the ideal setting point for marmalade. Hold your nerve and don’t be tempted to take it off before this .


Makes approximately 2.1Kg in weight.

(7 X 400 g Kilner Jars or just over 9 small 225g jam jars)

1kg Seville oranges

1 lemon

1kg light muscovado sugar

1kg granulated white sugar

1 piece of muslin

1. Juice all the oranges oranges and lemon in half and squeeze the juice into the pan, but use a sieve or similar to save all the pith and seeds.

2. Put your piece of muslin into a bowl and spoon the pips and pith into it. Shred your peel to desired thickness and add any more flesh or loose pith to the muslin.  Put the peel into the pan with juice ,  and tie the muslin bag up tightly and add that too. Pour over 2.5l of water, bring to the boil and then simmer gently for 2 hours. The peel should be soft.

3. Remove the muslin bag and allow to cool in a bowl. Wait until it’s cool enough to handle the bag for squeezing , or if you want to come back and fish the marmalade much later, then turn off  the pan and  come back later. Meanwhile, sterilise your jars by giving them a wash and drying in the oven. If using the ‘saucer’ method to test setting point, put them in freezer now.

4. Bring the marmalade back to a simmer, and squeeze the muslin bag hard into it Stir in the gloopy juice that comes form bag , add the sugars and stir well until dissolved.

5  Turn the heat up and boil rapidly until the marmalade reaches setting point – a sugar thermometer will be helpful here (start checking when it reaches 104C) . You can check this by putting a spoon of marmalade onto one of the plates from the freezer . Put the plate back in fridge for another minute with marmalade and if it crinkles when you run a finger through it, and your finger leaves a clear line in the preserve, it’s ready. Give it 5 more minutes if it’s not ready.

6. Once done, let it rest for 15 minutes, and then pour into jars and seal immediately



Our first floor space at Spencer street is filled with lots of gorgeous Irish made gifts, some wonderful new wines and, of course ,  Rua hampers.

We are stocking Irish beeswax candles from Brookfield Farm  candles from Alainn (mayo), Badly made Books notebooks(Cork), Millbee reusable food wraps (Offaly), Lots of chocolate, Irish letterpress cards from The pear in Paper – and loads more including Aeropress, keep cups and Chilly’s reusable bottles.

We have chosen some great new wines for your Christmas table too, including the new vintage from Róisín Curley. A great selection of port, sherry and an Irish perry from Killahora too – pop upstairs for a look. 

We have brand new hamper boxes this year also, which come in 2 sizes for the ultimate Bosca Rua – ready to be filled with all your favourites – for all your favourites.


 Visit us online at

• Follow the link for ‘Click and Collect’ Hampers
• Choose your hampers, pay and get your pick up time

Alternatively, you can call us at Rua on 094 9286072, tell us what you’d like to spend on your Hamper and we can have your order ready for collection at our shop on Spencer St. with 24 hours notice

Click here for national DELIVERY options on our BOSCA NOLLAG and BEST of the WEST Hampers

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Recipe – Poached Woodcock Smoked Haddock ….with queens and greens


We’ve been selling Sally Barnes’ wonderful smoked fish in our shop for well over a decade. Sally is a true artisan and her produce is quite rightly celebrated not only in Ireland but across the culinary world.  Based in West Cork  and working only and always with wild fish, Woodcock Smokery has remained a stalwart of small-scale independent business for over 40 years.

Sally’s delicious Smoked Haddock is the main ingredient of this month’s recipe… a classic and comforting dish. We had the fish with some nice floury spuds and some beautiful Glasraí cabbage, topped with some fried Gubbeen bacon lardons.

Poached Woodcock Smoked Haddock – serves 2

750 ml of Gleann Buí or full fat milk

Small onion, Sliced

2 bay leaves

Graham’s Irish Dijon Mustard – dessert spoon

Plain flour – 2 tablespoons

50 g butter

Lemon juice and seasoning to taste



Remove the Haddock from packaging and place

skin side down in a  medium saucepan,

add the bay leaves, slices of onion and put over the milk

so the fish is just covered – 500 – 750 ml should do it, depending on the width of the saucepan.

Heat the milk on a moderate heat and keep at a gentle simmer for no more than 5 minutes.

Turn the heat off and let the flavours mingle for about 10 minutes.

Carefully remove the fish from the sauce pan with a spatula , place on a plate and cover with parchment to keep warm.

To make your sauce, strain the warm milk into a jug. Melt the butter in the same saucepan, and whisk in the flour…cook this on a gentle heat  with the occasional stir for 2 or 3 minutes and gradually start to whisk in the milk…if the sauce is too thick, add some more milk or if you’re feeling indulgent, you can finish with some cream. Finally, whisk in the mustard, a small squeeze of lemon juice, plenty of pepper and taste for the salt…it might not need it.

The sauce is delicious on it’s own but you can  embellish it by adding any of the following – Some capers, Chopped dill , Spinach or parsley or fennel.



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