Tangerine Cheese
Over a year ago
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Ingredients
- 2 lbs tangerines
- 3 pints water
- Juice of 2 lemons
- 3 Ibs sugar
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
From my vintage Bestway Cookery Gift Book this unusual preserve might be nice served with toast or panettone for breakfast on Christmas day.
Method
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1
Wipe the tangerines and grate the rinds lightly, then put the tangerines into a pan with the water, and boil them gently 'til tender. Drain them and cut them in quarters and scrape out the pulp. Mince the pith in a meat mincer, and then rub it through a sieve with the pulp. Boil the pips in about half a pint of water until it is reduced to a quarter of a pint. Strain this into the water in which the tangerines were boiled, adding also the sieved pulp and pith, grated rinds, sugar and lemon juice. Cook the mixture slowly until the sugar is dissolved, then bring it to the boil and boil it until it will jelly when cold. To make about four lbs.
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