Tangelo and Vanilla Bean Marmalade
The blend of sweet citrus and sophisticated vanilla is perfection in this simple, quick recipe. Use the marmalade on toast in the morning, as a topping for ice cream, swirled into yogurt, or a base for sauces and marinades!
3 lb. tangelos
1 vanilla bean
4 c. sugar
1 c. water
1/2 Granny Smith apple
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. Over a small bowl, split vanilla bean and scrape seeds (reserving both the pod and the seeds).
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. Set marmalade aside to cool completely, about 1 hour. Transfer to a large, clean glass jar and store, refrigerated, for up to 2 weeks.
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.