10-minute fresh clementine marmalade

207

PREP TIME

10 min

Makes

4 Cups

10-minute fresh clementine marmalade

Photo by Roberto Caruso

Nothing says good morning like the taste of this sweet, tangy spread on crunchy hot buttered toast. With just three ingredients, you'll never go back to store-bought.


Ingredients

  • 8 seedless clementines , about 800 g
  • 1/2 lemon , seeded
  • 2 cups granulated sugar

Instructions

  • REMOVE stems from clementines and discard. Wash well and pat dry with paper towel.
  • FIT food processor with the grater attachment. Push clementines and lemon, 1 at a time, through the chute, with processor on.
  • TRANSFER mixture into a large saucepan. Stir in sugar, then set over high. Bring to a boil, stirring occasionally until sugar has melted, about 3 min.
  • POUR into a 1L jar. Let cool completely. Cover and refrigerate up to 2 weeks.

 

How to make a spiced citrus cocktail

Nutrition (per tbsp)

  • Calories
  • 30,
  • Carbohydrates
  • 8 g,

Variations
Chili-clementine marmalade: Stir 1 tbsp hot-red-chili flakes into marmalade before pouring into jar. Continue with recipe.

Clementine & blood orange marmalade: Use 4 clementines and add 2 large seeded blood oranges, cut into quarters. Continue with recipe.

Honey-clementine marmalade: Omit sugar. Pour 1 cup honey into a large saucepan set over medium. Cook, stirring often, for 3 min. Add clementine mixture; cook for 1 more min. Continue with recipe.

3 Ways To Use It
Spicy Clementine Chicken: Stir 1 tbsp all-purpose flour with 1/4 tsp salt and pepper in a shallow bowl. Coat 4 skinless, boneless chicken breasts with mixture. Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then chicken. Cook until golden, about 5 min per side. Stir in 1/2 cup Chili- clementine Marmalade and 2 minced garlic cloves. Cook until sauce is warm.

Orange Cream Cheese: Stir 1/2 250-g brick room-temperature cream cheese with 2 tbsp Honey-Clementine Marmalade until smooth. Spread on a bagel or toast.

Clementine-Ginger Carrot Soup: Melt 1 tbsp butter in a saucepan set over medium-high. Add 1 chopped onion and 1 tbsp finely grated ginger. Cook until onion softens, about 3 min. Add 4 medium coarsely chopped carrots and 3 cups vegetable broth. Simmer, covered, until carrots are tender, about 20 min. Stir in 1/2 cup orange juice and 3 tbsp Fresh Clementine Marmalade. Season with pepper. Purée in a blender until smooth.