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

Foodie Friday

Here's a recipe Annie tried out for us last night. It is a bit hot for us old folks, but I think she may have doubled the chili flakes...yikes! They were tasty though. If you like spicy this is the wing recipe for you. Oh, and I'm doubling the sauce ingredients as we found that there really wasn't half enough.

Sriracha Chicken Wings
ingredients: (makes about 2 dozen chicken wings)
1 tablespoon Sichuan peppercorns, crushed and chopped finely ( substitute 2 minced jalepeno peppers if you don't have red pepper flakes)
1 teaspoon kosher salt
3-4 pounds chicken wings, split into drummettes and wingettes
2 tablespoons butter  
4 garlic clove, grated or finely minced
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
2 tablespoons Sriracha
My additions:
1/3 cup apricot or peach jam
grated rind of 1 lime
1/2 inch of fresh ginger, peeled and grated

Procedure:
- Preheat oven to 425º.
- In a small container, combine Sichuan peppercorns and salt. Sprinkle over both sides of the chicken wings.
- On a foil-lined, greased baking sheet, add chicken wings. Place in the oven until almost cooked-through, about 20 to 25 minutes.
- Meanwhile, in a saucepot over medium heat, melt butter. Take off heat, adding minced garlic, soy sauce, rice vinegar and Sriracha. Whisk well to combine.
- When the chicken wings are removed from the oven, preheat the broiler.
- Transfer chicken wings and Sriracha-butter mixture into a bowl. Using tongs, mix together until wings are liberally covered with sauce.
- Return coated wings to the foil-lined baking sheet. Place in the broiler until the wings are nicely browned, about 3 to 4 minutes, checking occasionally.
If you would like to use another variety of peppercorns, feel free to do so. A tellicherry or pink peppercorn will also do wonders for this dish. And if you desire a spicier chicken wings, you can also add more Sriracha.
Serve with plenty of lemonade....yum!