Mandarin Marmalade
Chef: Kate Fraser (editor of Zest, The Press) as heard on Saturday Morning Saturday 8 April 2006
Tags: spread, marmalade, mandarin
Ingredients
- 12 thin-skinned mandarins
- sugar
- whisky
Method
Wash the wax from the mandarins, cover with water in a large saucepan then boil for 30 minutes. Drain and cool.
Chop the fruit in a food processor (or by hand) to the desired mush. Do not remove pips or membranes.
Weigh the pulp and add three-quarters of this weight in sugar.
Heat gently until the sugar dissolves then bring to a rolling boil (it should take about 30 to 40 minutes to set). If not, boil until it does.
Cool a little then ladle into warm, sterile jars (strain out the pips if you like) leaving about half a centimetre space at the top of the jar.
Allow to set overnight. Next day, top the marmalade with a little whisky and seal.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
