Friday, February 15, 2013

Trying Something New From Country Living

     We brought home quite a few citrus varieties from Florida in December. I also got a box of Honeybell Oranges from my Dad in January and we started eating the Honeybells instead of what we brought home (they are the best). I didn't want to lose any of the fruit, so when I saw a recipe in last month's Country Living Magazine for Quick Tangelo Marmalade, I decided I would try it with my leftover tangerines.
     Other than strawberry freezer jam, I had never attempted anything quite like this before. Notice how the tangerines straight from the Florida groves aren't all perfectly orange. The ones in the store are...makes you wonder doesn't it? I washed 10 tangerines and cut them in half.
You have to juice these by hand (not with a juicer)
and I used this "vintage" Tupperware juicer.
     Using the juicer, squeeze out all the juice from the tangerines and strain out the seeds. I ended up with 2 1/2 cups of juice. Set the juice aside while you prepare the peels.

     Remove all the remaining pulp from the tangerines. I found this was very simple if I turned the halves inside-out. My husband came in for lunch and was snacking on the segments I removed.
     Next, you want to cut the peels into 1/4 inch strips. I cut out the stem section and threw it away (see above) and then I sliced the remaining peel into strips.
     In a large Dutch oven, combine the juice, rinds, 4 cups of sugar, 1 tsp. of real vanilla, 1 cup of water and half an apple. Country Living said to use a Granny Smith apple and a split vanilla bean with seeds, I didn't have either of those. I used a Honeycrisp apple and liquid real vanilla and it was fine.
      Bring the mixture to a boil and then reduce the heat to low. Stir occasionally and simmer until the rinds are tender and the liquid has slightly thickened, about 1 hour. Remove the apple and the vanilla bean if you used one. Discard. My husband ate the apple and said it was wonderful!! Allow the mixture to cool completely and put in clean glass jars and store in the refrigerator up to 2 weeks.
     This made a delicious marmalade/sauce. It is thinner than I expected but it doesn't have any thickening agent in it, so that might explain it. It might be that I did something wrong, but I don't think so. It would work on pancakes, waffles, ice cream or toast. We have been having it on English Muffins and it is perfect. I also think this would be a wonderful sauce to pour over chicken before cooking.

I am joining Michael @ Rattlebridge Farm for
Foodie Friday. Please stop to see the wonderful recipes.


Marigene said... would be good over pound cake or vanilla ice cream!

Nellie's Cozy place said...

Hi Sue,
Wow, that sounds and looks delicious.
My grandmother used to love orange
marmelade when I was a kid, but I have never tried it, why....I have
But it looks wonderful on those muffins. Too bad we can't email

I actually made some fresh squeezed orange juice last weekend, cause I made a large fruit salad to take with a meal to someone, and I could only get a bag of oranges, so I had lots left.
It was very good I have to say.
I am allergic to citrus tho, but I can get away with eating it a few times,
but if I continue then I start to get cankor sores, no fun, but would love to drink a glass of OJ every morning.

Don't you just love when you make something new and it turns out so
well.........such fun.......

I am excited today, as I found a tutorial of sorts on this card package hubby bought me, and I have
learned a lot this morning, so very happy about that, and made a nice
birthday card. Fun!

Hope you had a great Valentine's day hon..........

Still have about 7 cookies I already had my ration for
Am thinking about ordering some, as my SIL and hubbies birthdays are coming soon, and then Megan will be having the baby, so that might be
fun for her too, as a lil hospital celebration.
Well, writing a novel here, better
bye now......

Gremlins Hammer said...

That looks so good.


NanaDiana said...

That looks wonderful, Sue. After living in FL I can tell you that citrus does NOT continue to ripen after picking. That is why there is such a limited window for the ripe fruit. Once it is separated from the tree it is as ripe, and sweet, as it will ever be. Stores will ONLY accept citrus that is completely ripe. The other can be sold by the owners at road side stands, etc. and while it can be good-it is not fully ripened. Too much info?;>) xo Diana

Nancy @ Nancy's Daily Dish said...

I bet this is soooo yummy over ice cream! And, Honeycrisp apples are the best in my opinion.

Glenda/MidSouth said...

I bet that is good! Thanks for the tutorial. Don't think I have ever had it made from tangerines,but like a good orange marmalade. Have a jar now that I need to use.
Have a great weekend.

Happier Than a Pig in Mud said...

It sure sounds good Sue! I love marmalade-enjoy:@)

Ricki Jill Treleaven said...

I love orange marmalade. I saw the recipe, and I wanted to try it. Maybe once my kitchen is in good shape I'll try! :D


mountain mama said...

great way to use up the bounty! it sure looks good :)

xinex said...

Your marmalade looks delicious, Sue...Christine

Gypsy Heart said...

Hmmmm, looks delish! I adore oranges, tangerines, etc. There's nothing like fresh picked fruit from the tree.

If you had used Pectin or something similar, it would have thickened but I think it's best as is. :) You're a brave one to do this ~ I've never made jam or jelly.


bj said...

OOO, this looks awesome, Suz...I love anything orange. I need to make this sometime..