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From the Balducci Vault: Mandarinquat Marmalade
Meet the mandarinquat. Much larger than the typical kumquat, it has a sweet peel and tart flesh, both of which are usually chopped up together for tangy marmalades and chutney. Our in-house recipe guru, Emily Balducci, shared her sweet and tangy marmalade recipe with us.
*Yields 1 Cup.
10 soft-ish mandarinquats, scrubbed well (any spots on skin sliced off). Halve, seed and remove thicker strips of white pith, then chop coarsely.
Place in skillet (along with any juices that collected) along with all the chopped sections from 4-5 seedless sweet mandarins/clementines.
Add 1 tbs unsalted butter, juice of ½ lemon, 1 tbs sugar and water to cover.
Bring to simmer over medium/low heat and add small splash of Tondo Aged Balsamic vinegar.
Continue to simmer about 15-20 minutes, stirring now & then to prevent sticking. (Cook the fruit down to thicken but don’t let mixture stick to bottom of pan).
While the mixture is still warm, add 2-3 tbs of your favorite tart orange marmalade (McKays Scottish or Trader Joe’s Seville Orange marmalade are good options - we also carry this one from Darbo) & blend to combine.
Once mix is cooled & thickened, scrape onto plastic cutting board and chop finely. There should be no big chunks of rind as they will taste too bitter; rind pieces should be small but visible and the marmalade should be spreadable.
