| Prep: 30 mins | Cook: 2 hr 30 mins – 3 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 644 | 0.5g | 0g | 164g |
| sugars | fibre | protein | salt |
| 130g | 4g | 2g | 0.01g |
Taking the core elements of my heritage, where age-old Spanish traditions intersect with vibrant Caribbean rhythms, I find myself often drawn to dishes that stir memories and promise flavor explosions. The particular recipe that brings me such joy is the Tangerine Marmalade. It’s a magnificent fusion of both my worlds, and carries the refreshing zest of tangerines which are so prevalent around these parts. My Cuban roots are aroused by the citrus enthusiasm, while my Spanish side absorbs the sweet, confiture-like quality of the marmalade, a preserve that evokes the comfort of a homely abuela’s kitchen.
The Health Dance of Tangerine Marmalade
Just as I intertwine Salsa moves with Flamenco footwork in my dance classes, this Tangerine Marmalade also achieves the perfect balance – a tango between indulgence and health benefits. Tangerines, the star of this show, are bursting with Vitamin C which boosts the immune system and promotes skin health. They are low in calories and their fibre content helps lower cholesterol. The lemon adds its own health symphony, bringing a handful of digestion-friendly properties and fortifying the mix with yet more Vitamin C.
A Culinary Tapestry
The charm of this Tangerine Marmalade lies not just in its standalone glory, but in its versatility. Have you tried it with a classic tortilla española? The contrasting flavors do a delightful dance on the palate. Or consider spreading it over a piece of warm, toasted Cuban bread, creating a nostalgic bite that transports you straight to my grandmother’s dining table. This marmalade would also go well with a traditional breakfast croissant or as a topping for a dessert, such as New York style cheesecake, providing a citric counterpoint to the rich creaminess.
Every time I prepare this Tangerine Marmalade, I relive my shared heritage and the many influences that have shaped my culinary journey. Its flavors swing from the sunny gardens of Cuba to the vibrant markets of Spain and back again. It’s a silent story-teller, of roots, tradition, and family. Of being as versatile in the kitchen as I am on the dance floor. So, here’s to a marmalade that not only tastes divine but also journeys beyond the confines of a jar, stirring vivid memories and gifting fresh ones.
What You’ll Need
- 12 tangerines
- 1 lemon, zested and juiced
- 6 cups white sugar
- 1 packet (1.75 oz) powdered pectin
Method
Step One
Start by washing your tangerines and lemon thoroughly. After washing, peel the tangerines and separate them into segments. Make sure to remove as much pith as possible, as this will determine the bitterness of your marmalade.
Step Two
Place the tangerine segments into a large cooking pot. On a cutting board, cut the peel into thin slices and add it to the pot. Zest your lemon and squeeze in its juice as well, then add to the pot.
Step Three
Add the white sugar to the pot. Stir gently to combine all the ingredients, then heat the pot over medium-high heat. Keep stirring until the sugar is completely dissolved.
Step Four
Once the sugar is dissolved, sprinkle the powdered pectin into the pot while continuously stirring to prevent it from clumping. Bring the mixture to a rolling boil.
Step Five
Allow the mixture to boil for about one minute, then reduce the heat to low. Let the mixture simmer until it thickens to your desired consistency. This should take about 30 minutes to one hour.
Step Six
Once the marmalade has thickened, remove it from the heat and let it cool. After it is cool, pour it into airtight glass jars and store it in the fridge. Enjoy your homemade tangerine marmalade.
