We opened our blog with a tasty recipe: clementine and chili marmalade. It was created for the Arance Chimera Bio team by chef Matteo Bono. Enjoy it on winter evenings, warmed up by the surprise ingredient. It is easy to make and ready to eat straight away.
Ingredients
- 10 whole organic clementines: we use the peel too
- 1 long fresh red chili
- sugar to taste
Method
Wash the clementines well, cut each one into 4 pieces and remove the seeds, but do not remove the peel. Wash the chili and remove its seeds, rinse it again and chop it into small pieces.
Put everything in a cold pan, without turning on the heat yet, add the sugar and mix. The right amount of sugar is just enough to cover the clementines and the chili.
Turn the heat on at the lowest setting and stir. As soon as the sugar has melted, add a splash of water.
Stir now and then for 20 minutes with the lid on, still on the lowest heat. Then take the lid off for 10 minutes. If the mixture looks too dry, add a little more water.
After 30 minutes, blend the mixture while hot until smooth and velvety. Let it cool and enjoy your clementine marmalade!
Our organic citrus lets you use the peel too, because it is free of chemicals and rich in essential oils. Have a look at our organic citrus.