My name is Sanna Fyring Liedgren and I started my marmalade business Marmeladeriet in 2015. Before that, I worked as a food stylist and a recipe creator for books and magazines.

I first fell in love with the English tradition of making potted fruits and marmalade during my studies in London in the early 1990s. I was already interested in cooking and gained more experience and knowledge during my stay.

Now live with my family in an arts and crafts house with an old fruit garden just outside Stockholm. This sparked my interest in taking care of our fruit and berries and soon led me to find old recipes and make new ones. The Swedish spring season starts in late April – the beginning of May. First out is the rhubarb and then gooseberries, wild strawberries, currants, raspberries, blackberries, plums, apples, pears and rosehips. All of these fruits grow in my garden.

Sanna-LiedgrenBut we have a long winter in Sweden. Luckily, it’s when it’s at its darkest and snowiest the beautiful citrus fruit from the Mediterranean arrives to cheer us up. During the winter season, it’s wonderful to spend time in the kitchen slowly taking care of the citrus from Seville and listening to the radio. I find it more and more like a beautiful challenge to make marmalades. The more experience and knowledge I gain the more satisfying it is. Yet, I never stop making mistakes. I try to see these errors as opportunities for more learning. One thing is certain: To succeed with a marmalade, I need to use the best citrus. The quality of the fruit is essential.

I like to experiment and play around with flavours. Recently, I made marmalade with different types of tea. For one of them, I combined lemon, Oolong and honey. Other lovely combinations were orange marmalade with Earl Grey tea and Mandarin marmalade with jasmine.

Seville Orange has a special place in my heart. I love to do just Seville because the fruit itself tastes so complex and aromatic. However, sometimes I make a small batch with some more ingredients; this year I tried bay leaves or whisky and dark sugar.


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