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Quick Tangelo Marmalade
With the sweetness of a tangerine and tartness of a grapefruit, making a marmalade from tangelo gives this fruity spread a intensely complex citrus flavor.
👥 3 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min👤 Carrie Purcell📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Wash and quarter tangelos. Over a medium bowl, and using a handheld juicer, juice the fruit. Peel the rinds from the juiced segments. Slice the rinds into 1/4-inch-wide strips and discard the rest of the fruit.
2
Over a small bowl, split vanilla bean and scrape seeds (reserving both the pod and the seeds).
vanilla bean1
3
In a large Dutch oven, combine juice, rinds, and vanilla pod and seeds with sugar, water, and Granny Smith apple. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until rinds are tender and liquid is thickened, about ⏱️ 1 hour. Remove and discard apple and vanilla-bean pod.
Granny Smith apple1/2
4
Set marmalade aside to cool completely, about ⏱️ 1 hour. Transfer to a large, clean glass jar and store, refrigerated, for up to 2 weeks.
Nutrition Facts
calories
66 calories
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