This homemade marmalade recipe makes a wonderful accompaniment to pork and lamb dishes.
In a small non-reactive saucepan over low heat, combine clementine juice, orange juice, sugar, chiles and ginger. Stir to dissolve sugar, bring to a simmer and reduce by 75 percent. Meanwhile, soak julienned clementine peels in warm water for 15 minutes. Drain well and add to reduction. Simmer for 15 minutes and let cool; Clementine Marmalade will thicken upon cooling.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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