Vanilla and Mandarin Marmalade
Store-bought never measures up to homemade. This marmalade is pure luxury in terms of flavor, but it’s also thrifty because it utilizes the mandarin peels that we almost always end up throwing away. Enjoy spread on toast, sandwiched in between layers of cake, or stirred into sauces for roasted or pan-fried meat and fish.
7-8 mandarin oranges (11/2 lb)
1 vanilla bean
3 cups granulated sugar
2 cups water
Peel oranges. Cut peel into fine julienned strips. You should have about 2 cups of cut peel.
Place cut peel into a large pot and add the 2 cups of water, enough water to completely cover the contents of the pot. Split your vanilla bean, use the back of a sharp knife to scrape out the seeds, and stir the seeds and the entire empty bean into the pot.
Boil peel and vanilla bean until slightly translucent, about 5 minutes.
Measure out the liquid that's left and replace with the same amount of fresh water. This helps to lessen the bitterness.
Remove the vanilla bean and place fruit and lemon juice in a food processor and puree until it reaches an almost smooth consistency. Add this mixture together with peel and water into a large stainless steel pot and bring to a boil.
Add sugar. Stir often until consistency thickens and a candy thermometer reaches 220˚F (104˚C).
Fill into sterilized jars and seal with their lids and allow the jars to sit in a hot water bath for 10 mins. Remove and let cool at room temperature until you hear the "pop" of the button on the lid or when you notice the button has gone down. That means it's sealed properly and those jars will keep on the shelves unrefrigerated for months. Those that don't seal properly can be kept in the fridge.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.