Marmalade might not contain any whole grains, but it certainly makes a great accompaniment to many of the grain-based recipes in Megan Gordon's new cookbook, Whole-Grain Mornings. Spread over buttered toast, drizzled on buckwheat pancakes, or stirred into a bowl of oatmeal, this bright citrusy preserve is a perfect antidote to winter. And given that it uses mostly easy-to-peel tangerines, the marmalade is a relative breeze to prepare. A small touch of honey and a single lemon provide a wealth of complexity to the otherwise simple recipe. Make it now, while tangerines are in full swing.
Why I picked this recipe: I love a good marmalade, and I love an easy one even more.
What worked: Between the sweet fruit and floral honey, there's little not to like here. Making the recipe in a small batch ensures that every drop will be eaten before it spoils.
What didn't: Make sure the marmalade mixture is cooking at a rapid simmer; otherwise it will take much longer to cook down.
Suggested tweaks: You can use any other small, easy to peel citrus fruit, like clementines, satsumas, or mandarins in place of the tangerines. Make sure, however, to choose organic fruit if you can. You'll be using the entire fruit. Gordon doesn't call for processing the jars in a water bath, but given the amount of citrus in the recipe, it should be safe for canning.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. She blogs at Cooking Wolves. Follow her @KateHWiliams.