There is no temping or canning involved, and the natural pectin of the fruit does it all.
Any thin-skinned citrus, like Satsuma mandarins, tangerines, or Valencia oranges will work.
Just be sure to wash the citrus very well before starting the recipe.
Photo:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Then spoon a small amount of marmalade onto the plate.
The marmalade should pool slightly and gel.
If the marmalade runs all over the plate, it needs more time.
Ingredients
1 lb.
(about 4)clementines
1/2cupfresh or thawed frozen cranberries
1cupgranulated sugar
1Tbspgrated fresh ginger (from a 3-in.
piece)
1pinchkosher salt
Directions
Prepare clementines:
Wash, dry, and peel clementines.
Set fruit aside and discard about half of peels.
Slice peels into very thin strips, cutting in half crosswise any that are longer than 1 inch.
(You should have about 1/3 cup sliced peels.)
Cook the peels:
Place sliced peels in a medium saucepan and add 112 cups water.
Bring to a boil.
Chop the fruit:
Meanwhile, cut top and bottom off of each clementine.
Slice off white pith from each clementine, going from top to bottom.
Squeeze any juice from membranes into bowl; discard membranes.
Finely chop segmented clementines and cranberries.
Add fruit and any juice collected on cutting board to bowl.
Bring to a boil over high.
Let cool:
Transfer to a small container and let cool for 30 minutes.
Refrigerate for at least 1 hour.
Store marmalade in an airtight container in refrigerator for up to 5 days.
2,000 calories a day is used for general nutrition advice.
