 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
Directions:
1. Wash & quarter 3 lbs tangelos (about 8-10 small) Over a medium bowl using a handheld juicer, juice the fruit. Peel the rinds from the juiced segments. Slice the rinds into 1/4 in. wide strips and discard the rest of fruit. Over a small bowl, split 1 vanilla bean and scrape seeds (reserving both the pod & the seeds) In a large dutch oven, combine juice, rinds, vanilla pod and seeds with 4 cups sugar; 1 cup water and half of a 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 pod. Set marmalade aside to cool completely, about 1 hour. Transfer to a large clean glass jar and store, refrigerated, up to 2 weeks. Makes 3 1/2 cups
|
|