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.