tangerine and vanilla-bean marmalade
 
a delicious spread that would be perfectly at home with hot tea and 
warm scones on a winter's day. 
 
2 lb.  tangerines, each cut into 4 wedges
1   lemon, cut into 4 wedges
5 cup  water
2   vanilla beans, split lengthwise and crosswise
3-1/2 cup  sugar
 
cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices. 
discard seeds from fruit. transfer fruit to large bowl. add 5 cups 
water, covering fruit. cover bowl with plastic wrap; let stand at room 
temperature 1 day. transfer fruit mixture to heavy large pot. scrape in 
seeds from vanilla beans; add beans. bring mixture to boil. reduce heat 
and simmer until rind is very tender and fruit begins to fall from 
rind, stirring occasionally, about 1 hour 15 minutes. 
remove from heat. add sugar; stir until sugar dissolves. boil gently 
until mixture is 210 f, stirring occasionally, about 1 hour 20 
minutes. 
 
divide vanilla beans and boiling hot marmalade among four 1-cup jars. 
cover tightly and refrigerate up to 2 months. 
 
makes about 4 cups. 
 
 
 
(ID: 73506) Mirror: rec.food.recipes: Sat, Sep 3, 2005


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