Mandarin oranges are frequently made into bitter marmalade. This recipe is not like that though. This is a jam, a lovely and sweet jam. As a bonus, it also has a cheerful orange color. The perfect color for the Halloween season.
Small kitchen, Great cooking
Mandarin oranges are frequently made into bitter marmalade. This recipe is not like that though. This is a jam, a lovely and sweet jam. As a bonus, it also has a cheerful orange color. The perfect color for the Halloween season.
I’m not very fond of the store-bought version of sweet chilli sauces. Sauces like that tend to be full of preservatives and thickening agents. Worst of all though, they don’t even taste that nice: sweet to the point of being cloying and not at all spicy. Surely, any home-made version couldn’t be worse?
The end of the year is rapidly approaching. The days are getting shorter, the weather is getting colder and Easter decorations are appearing in the shops. (I’m just kidding, that won’t happen until next week.)
In this part of the world, you just have to look outside to know that the growing season has come to an end. Plants that had managed to hold on until now, are finally forced to give up. Which forces the gardener to pick the last of the harvest, even if that harvest is nowhere near ripe.
Luckily this unripe produce is still usable. You just need the right recipe.
Everyone who has a vegetable garden will know that it’s both a curse and a blessing. It’s absolutely amazing to be able to eat something you’ve grown yourself. Only, once your harvest starts coming in, it usually comes all at the same time. And no matter how lovely that produce is, there is only so much you can eat of it, before it starts coming out of your ears.