Taeko's Tangerine Memory Marmalade with Toasted Brioche Soldiers
This bright and subtly sweet marmalade evokes the bittersweet nostalgia of childhood summers, perfect for spreading on crusty bread. The slight bitterness of the tangerine pith balances the sugar, creating a complex flavor that lingers, much like a precious memory.
Directions
- 1
Wash tangerines thoroughly. Using a sharp knife, thinly slice the tangerines crosswise, removing any seeds.
- 2
Combine sliced tangerines, sugar, lemon juice, water, vanilla bean (pod and scraped seeds), and salt in a large, heavy-bottomed pot or Dutch oven.
- 3
Bring the mixture to a boil over medium-high heat, stirring occasionally until sugar is dissolved.
- 4
Reduce heat to low and simmer gently, uncovered, for 1.5 to 2 hours, or until the marmalade thickens and reaches 220°F (104°C) on a candy thermometer.
- 5
To test for doneness, place a small spoonful of marmalade on a chilled plate and let cool for a minute. Push it with your finger; if it wrinkles, it's ready.
- 6
Carefully remove the vanilla bean pod. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch headspace. Seal and process in a boiling water bath for 10 minutes for shelf stability, or refrigerate for immediate use.
- 7
For the brioche soldiers, preheat oven to 350°F (175°C). Slice brioche into 1-inch thick pieces, then cut each slice into 1-inch wide strips.
- 8
Brush brioche strips with melted butter and arrange on a baking sheet. Bake for 8-12 minutes, or until golden brown and crisp.
- 9
Serve warm brioche soldiers alongside the tangerine marmalade.