Tuesday, November 5, 2013

Chipotle Cranberry Marmalade

I created some delicious pepper jelly a couple of years ago, no, I was inspired by a recipe I found in Matthew Mead's new holiday publication, well, okay I had some cranberries I needed out of the freezer, and I was craving pepper jelly, and I really wanted to make something delicious with the mandarins we had but couldn't eat before they went bad. So it was all those reasons that I created this new recipe, but couldn't settle on how to start this. There you have it, I have all the reasons in the opening sentence. Lol. This is great on turkey sandwiches, or cream cheese and crackers, there are a lot of ways you could use this.
Here's the recipe:

Chipotle Cranberry Marmalade

10 mandarins  - peel all but three and thinly slice. About 3 cups
2 1/2 cups frozen cranberries
1 1/2 cups minced onion
1 cups cider vinegar
1 1/2 t. canning salt
4 T. instant pectin
3 whole cloves
2 allspice berries
5 cups sugar
7-8 half pint canning jars, sterilized

In a large pot combine fruit, onion, salt and vinegar. Simmer for 10 minutes and then crush with potato masher. You should have about 4 cups pulp and juice combined. Sprinkle the pectin over the pulp in the pan. Add the sugar and bring to a boil. Boil hard stirring constantly, for one minute. Take off of the heat and pour into sterilized jars. Water bath process for 15 minutes. Yield 7-8 half pints

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