Andrew Purcell
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.
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Yields: 3 - 4 c.
Prep Time: 30 mins
Total Time: 1 hr 30 mins
Cal/Serv: 66
Ingredients
Save RecipeDirections
- Step 1Wash 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.
- Step 2Over a small bowl, split vanilla bean and scrape seeds (reserving both the pod and the seeds).
- Step 3In 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.
- Step 4Set marmalade aside to cool completely, about 1 hour. Transfer to a large, clean glass jar and store, refrigerated, for up to 2 weeks.
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