A few weeks ago, there was a very useful write-up in the Straits Times on putting Chinese New Year goodies to good use. One of them was on how to make orange marmalade using leftover mandarin oranges.
So this is what I’m finally going to do this evening – make jam from the leftover mandarin oranges from CNY that are sitting in my refrigerator. Yes, they are at least a month old! After giving away almost two dozens of them, there are still some in cold storage as no one at home seems to be interested in them. At least I can put the marmalade to good use in desserts & sauces.
I didn’t follow the recipe exactly. I discarded the peel and used only the flesh as I disliked the bitter taste of the orange skin. Also, it was too much work to process the peel. Anyway, here’s the recipe from the Straits Times :
MANDARIN ORANGE MARMALADE
My improvised recipe :
10 mandarin oranges
Juice & peel from two whole lemons
1) Peel off the skin of the oranges.
2) Remove the thin layer around the flesh and cut them into small pieces.
3) Put the flesh into a pot together with the lemon juice, lemon peel and sugar.
4) Bring to boil at high heat, then reduce the heat and leave it to cook slowly for an hour. Stir occasionally to keep jam from burning. Cook until jam is thick and sticky.
5) When done, transfer jam immediately to a clean and dry jar.
6) Leave jam to cool with the lid screwed before refrigerating.
7) Spread on toast or plain crackers. Can also be served as a sauce for baked pork ribs or grilled pork chops.