Rhubarb Marmalade
(Courtesy of Michael Tsonton, Copperblue, Chicago)
1, 1-inch piece of stick cinnamon
1 whole clove
1 whole green cardamom, crushed
1 star anise, broken
10 stalks rhubarb, chopped
2 cups sugar
1 cup Rhubarb Syrup or grenadine syrup
2 Tbs light brown sugar
2 oranges (Valencia or similar juicing oranges are best)
1 lemon
1, 2-inch piece fresh ginger
In a medium skillet, toast the cinnamon, clove, crushed cardamom and star anise over low heat until fragrant, about 2 minutes. Remove from the skillet and tie spices in a piece of cheesecloth or bouquet garni bag and set aside.
Mix the rhubarb, sugar, Rhubarb Syrup , and brown sugar in a Dutch oven or large saucepan. Stir in the spice bouquet garni and set aside at room temperature for at least 8 hours, overnight is best.
Remove the zest from the oranges and lemon with a fine grater and reserve. Peel the remaining fruit and separate into sections, removing all visible seeds. Peel and grate the ginger and set aside.
Add the citrus sections to the rhubarb mixture and add just enough cold water to barely cover the fruit mixture. Bring to a full boil over medium-high heat, then reduce heat to simmer and cook about 10 minutes, or until rhubarb is completely soft. Remove from the heat and stir in the ginger and citrus zest. Stir for 5 minutes off the heat and set aside to cool. Skim off any foam.
When cool, fill hot sterilized jars with the marmalade, leaving 1/2-inch headspace. Wipe rim and seal with two part canning lids, tightening the rings well. Process in a boiling water bath for 15 minutes. Remove from bath and let cool on the counter. Re-tighten the rings once the jars are completely cooled. Check the seal and refrigerate any jars that did not seal correctly. You can also keep this marmalade in the refrigerator for several weeks without the hot-water bath processing if you prefer.
Yields 10 - 12 half-pints.
This marmalade is also good as a sauce with duck, lamb, foie gras, pork and game meats.
1, 1-inch piece of stick cinnamon
1 whole clove
1 whole green cardamom, crushed
1 star anise, broken
10 stalks rhubarb, chopped
2 cups sugar
1 cup Rhubarb Syrup or grenadine syrup
2 Tbs light brown sugar
2 oranges (Valencia or similar juicing oranges are best)
1 lemon
1, 2-inch piece fresh ginger
In a medium skillet, toast the cinnamon, clove, crushed cardamom and star anise over low heat until fragrant, about 2 minutes. Remove from the skillet and tie spices in a piece of cheesecloth or bouquet garni bag and set aside.
Mix the rhubarb, sugar, Rhubarb Syrup , and brown sugar in a Dutch oven or large saucepan. Stir in the spice bouquet garni and set aside at room temperature for at least 8 hours, overnight is best.
Remove the zest from the oranges and lemon with a fine grater and reserve. Peel the remaining fruit and separate into sections, removing all visible seeds. Peel and grate the ginger and set aside.
Add the citrus sections to the rhubarb mixture and add just enough cold water to barely cover the fruit mixture. Bring to a full boil over medium-high heat, then reduce heat to simmer and cook about 10 minutes, or until rhubarb is completely soft. Remove from the heat and stir in the ginger and citrus zest. Stir for 5 minutes off the heat and set aside to cool. Skim off any foam.
When cool, fill hot sterilized jars with the marmalade, leaving 1/2-inch headspace. Wipe rim and seal with two part canning lids, tightening the rings well. Process in a boiling water bath for 15 minutes. Remove from bath and let cool on the counter. Re-tighten the rings once the jars are completely cooled. Check the seal and refrigerate any jars that did not seal correctly. You can also keep this marmalade in the refrigerator for several weeks without the hot-water bath processing if you prefer.
Yields 10 - 12 half-pints.
This marmalade is also good as a sauce with duck, lamb, foie gras, pork and game meats.
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