Serious Eats: Recipes
Mandarin Lemon Verbena Marmalade with Campari
Sweet Mandarin oranges are cooked down to a gently bitter marmalade, and lemon verbena provides background vocals with its sunny, floral notes. To take this recipe a step further, we've invited Campari to the party, whose cherry blush lends a perfectly gently bite to this unique flavor combination.
This soft, comforting marmalade is like none you've ever had. I prefer to use orange zest for a touch of texture, but feel free to leave it out if you want a smoother preserve.
About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts.
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