herbiehancock

It's Clementine season!  A cross between a sweet orange and a Chinese mandarin, many people refer to them as tangerines but they are a different variety, entirely.  With a thin, tender skin, these almost-seedless beauties are a delight to peel and eat.  Don't pass these up at the store - the season is almost over! I wanted to do something with these other than just peel and eat them (although I've done my share of that, too!) and found a recipe for Clementine-Brandy Marmalade.  Marmalade may be an acquired taste and as a child, I remember disliking it.  Orange marmalade seemed to have a bitter taste and I didn't like the texture of the peels.  Maybe I was too used to eating grape jelly - a staple in the 50's for making PB&J's. This recipe uses about 10 Clementines, which made three, eight-ounce jars.  First step is peeling them and removing the white pith.  I used a carrot peeler and it did a pretty good job of getting only the outer layer of ...