Marmalade is amazing because it utilizes the entire fruit to harness an array of flavors and textures. It only made sense to give Satsumas a go when they showed up this season.
|Searzall Charred Satsuma|
As with all of my investigations, there's a twist (pun intended). I couldn't help but wonder if using the cocktail method of flaming the orange peel would enhance the flavor. The key was figuring out a way to capture the aromatics so squeezing the peel to ignite the citrus oil was out. The Searzall sitting on my counter was the obvious answer. I lit it up and torched the Satsuma whole. It smelled pretty awesome and knew that I was onto something.
|Plump and Warm Satsuma Post Peel Torching|
|Sliced Satsuma and Ribbons of Charred Peels|
|Flamed Satsuma Peel Marmalade|
Now go forth and make marmalade with any citrus you enjoy eating fresh. There's also something to be said for using the flavorful parts that would otherwise be tossed. It harnesses an indescribable complexity that by default matches the fruit. Also, don't forget to char all the citrus or any fruit for that matter prior to making a fruit preserve. So many possibilities...
- Start off with a marmalade recipe of your choice (Here's AB's)
- Scale the recipe down to make 1 pint or whatever amount you can use up in a couple weeks
- Cut the sugar content down to a third
- Simmer until most of the water is driven out before you kick up the heat to get to temperature
- Once it's cool, refrigerate
- It should last for at least a couple weeks in the fridge
As always, let us know how this inspires you to keep the ideas bouncing.