Preserved: Honey-Tangerine Marmalade


As you may have noticed, I've been making a lot of marmalades recently. That's for two reasons. First, it's peak citrus season, and the markets are filled with gorgeous blood oranges, ruby red grapefruits, and tart lemons. Second, nothing brightens up a chilly winter morning quite like a slice of toast (or better yet, a biscuit) slathered with sunny, tart marmalade. This honey-tangerine version is no exception.

I have to admit, tangerines aren't usually at the top of my citrus list. This is because they are so darn seedy. Why go through the trouble when you can have a perfectly delicious—and seedless—navel orange or clementine? Or so I thought. But when I bought a whole bunch of tangerines to make this marmalade, I was reminded of just how special they are. Plump, fragrant, and exceptionally juicy, tangerines are sweeter than even the sweetest oranges.

For this recipe I paired tangerines with mild, floral clover honey. If you want to get creative, toss in half a split vanilla bean or a few tablespoons of rum. I've been enjoying this marmalade on toast with Nutella (if you like orange and chocolate, just wait until you try tangerine and chocolate!), and I can't wait to swirl it into banana bread before baking.

About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.