Thursday, July 26, 2012

Mandarinalade (a recipe).

Well here we are in the deeeeeeeeeep, daaaaaaaaaark, depths of winter. The rain is thundering down on the roof, the creek is up and threatening to swallow the driveway and the paddocks are turning into rivers and dams.

And my girls are living on oranges and mandarines.

There are a few big bowls full on our kitchen table.

And mostly they're getting to the bottom of the bowls before we replenish them but sometimes there are a couple of soft, squishy ones left behind.

No one here really likes citrus cakes all that much so usually the dregs just get composted. But yesterday in the midst of my cooking frenzy, it occurred to me that I could make marmalade.

And so I did.

And all the recipes I looked at were super fiddly, so I made up my own.

It's simple pimple. Really.

Indi says it tastes like something you would get in a cafe. That's very high praise indeed.

I hope you like it as much as my gang do.


Mandarinalade.

You will need.
8 mandarines.
water.
juice of one lemon.
sugar.
jars. (mine made 4 and a bit of the 350ml jars above).

Get ready.
Start off by sterilising your jars with warm soapy water or in the dishwasher and then placing them in a warm oven to heat and dry.

Place a couple of small plates in the freezer.

Get set.
Place your mandarines, skin and all, in a small saucepan.
Add the juice of one lemon.
Add just enough water to cover the mandarines.
Place on the stove and bring to the boil and then bring down to a simmer.
Simmer the mandarines until they are soft and tender.

Remove from the heat and blend the water/mandarine/lemony mixture.
If you don't have a blender, you could chop the mandarines up.

Measure the mixture. (Mine was 4 cups).

Put the mixture back on the stove on a low heat.
Add the same amount (or a fraction less) of sugar. (I added 3.5 cups).
Stir until sugar dissolves.

Raise temperature to high and stir occasionally.
Watch for the pips that tend to float and remove.

Start testing for readiness after the mixture has been boiling for about 20 minutes.
Test for readiness by dropping a small spoonful of mixture onto a plate from the freezer and running your finger through it. When it wrinkles, the mandarinalaide is ready.

Turn the heat off.

Take a jar at a time from the oven and ladle in the mixture and then seal.

Allow to cool.

Go.
Spread thickly on scones, or fresh bread, or muffins.
Or of you are meat eater, Ro says he's going to try it on duck tonight.
Whatever you do, enjoy.
I know my guys are, they're onto the second jar already.

What are you up to?
What are your fruit bowls full of?
Are you preserving?
Does marmalade make you think of motel breakfasts?
Are you going to make some mandarinalade?

Bye!

50 comments:

  1. A compliment I received a while back about a cheesecake I had made turned into a contemplation by a small group of us on when it was that homemade tasting like store bought became a compliment when we all remember growing up that store bought tasting like home made was a big marketing line ...

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  2. Yum! Yes, marmalade doesn't have to be complicated. I make mine in the microwave! My fav combo is orange, lime, lemon and grapefruit. I am very impressed that your family get through the fresh fruit too as my fellas turn their noses up at citrus. Might explain all the sniffles here; lack of vitamin c! So my fruit bowl is full of kiwis and bananas (kidlet approved fruit). As for marmalade, I am the only lover. So when I make it, I keep one jar and the rest gets farmed out to my side of the clan. And yes, I think a good batch of mandarinalade is in order! Thank for your recipe, saves me hurting my brain by thinking up my own. xxx Fi

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  3. Whoa this sounds nice! My orange trees are bearing fruit for the first time, a whole a four oranges almost ready to pluck :-) Might get myself a naartjie or two then and try your recipe. And if it goes well with duck, it might work with venison? That is our meat staple, my husband bow-hunts, after studying animal husbandry & nutrition there's no way I'm eating feedlot-animals anymore.
    And I'll try it on scones or croissants with mascarpone...
    *drooling over keyboard, totally forgetting cholesterol count...*

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  4. ooh, thanks for this...my son has been making fresh mandarine, lime and honey juices with our surplus but it he tires of it, mandarinalaide it'll be! One year my garden in the south of france produced so many pumpkins i found recipes for pumpkin and orange marmalade and pumpkin, feta and sage leaf pizzas. Really good. Truly!

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  5. oh this sounds great...and a wonderful gift idea!

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  6. Dude I'm so excited!! Harvey and I have eaten a zillion mandarins and for the first time in my life I love them. I've even chosen a mandy over chocolate once this year. The idea of mandarin flavored anything is super exciting.
    Hopefully next week I'll get cooking!
    Ab xx

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  7. Mandarinalade :-) you make me smile every single time without fail. Belinda x

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  8. Looks delish Kate :) My Mr and I like marmalade on buttered toast with fried eggs on top, (we sometimes also like to add ham or bacon as we are not vego for the tangy-sweet-salty combo).

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  9. ohhh well done ! it looks golden fantastically great !! 2 weeks ago I tried to make mandy jam, burnt the first batch, and suprisingly ended up with mandy-toffee the 2nd batch !! no idea what happened ! I am sure your man will bake some bread and you'll spread it on and love it ! :)
    Lauren

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  10. Thank the lordie, I have a small mandarine tree in our front yard and was wondering whether i could make something from them as we aren't eating them quickly enough. I am on this this weekend, Thanks:)))

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  11. My dad makes mandarin marmalade by quartering the clementine mandarins he grows and he adds Cointreau to make it a bit flash! It's very nice and I think the alcohol gets cooked off enough for kids to be able to eat it... Also I've heard citrus is really good for a compost heap in terms of the nutrients it contributes so it's all good if some ends up in there!

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  12. Did you just read my latest blog posts asking for mandarine recipes?? We have two trees laden with mandarines and I was having trouble finding recipes. Thanks!!

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    Replies
    1. Emma , google Mandarin Muffins, they are fabulous too,

      Delete
  13. I will try this for sure, I have been yearning for a recipe that replicates a citrus conserve i had in a cafe. It was served with Banana bread and was delicious.

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  14. This looks lovely Kate. Our mandarins are nearly finished from our trees, but I might be able to manage 8. This is something I've been meaning to try for some time, so thanks for the push. cheers Wendy

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  15. Wee hoo to this recipe! Have been trying to hunt out one that wasn't so fiddly (like you said!) and here it is you clever girl! I am SOOOO into preserving at the moment. In fact, there is rhubarb and apple jam bubbling away on the stove as I type. Thanks so much for sharing. This will be tomorrow's adventure in preserving part 5 (I'm a wee bit addicted and the pantry shelves are starting to groan under the weight) :) x

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  16. Yummy! I'll be making a batch or two of this for sure. Thank-you Kate!

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  17. I am a big fan of marmalade, but have not tried my hand at a batch yet. Here in the northern hemisphere, we are blanching beans for the freezer and waiting for the apricots on the tree to ripen. Love your blog!

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  18. I was brave and tried it out, http://ookielala.blogspot.com.au/2012/08/with-baby-on-my-hip.html , I hit some bumps along the way lol. But I have a nice stash of orange and ruby grapefruit marmalade in the pantry. I've been enjoying it on my toast every morning. Thanks :)

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