Cooking delicious dishes for our friends and family is one of the things that I and Marika love doing during the Christmas holidays.
We thought of starting the New Year with a recipe that has been very successful: mandarin marmalade, with ginger, cinnamon and Veuve Clicquot champagne. We love all Italian recipes with champagne or wine!
The beauty of this recipe is that we used the Veuve Clicquot champagne leftover from Christmas Eve. To tell you the truth, there was not much left over, but it was enough to make this marmalade fantastic!
2 lb organic mandarins
1 lemon juice
1lb brown sugar
18 fl oz water
1 tsp grated ginger
1 tsp cinnamon
2tbsp Veuve Clicquot Champagne
Wash the mandarins and peel them. Cut half of the peels in small strips.
Cut the mandarin inside in small pieces (you are free to remove the seeds. We don’t do that because seeds are full of pectin and we don’t mind finding them in our marmalade).
Boil the water with sugar, until the sugar is completely melted. Add the peel strips, mandarins and lemon juice and cook over medium heat for about two hours, stirring so that the marmalade does not stick.
Add the grated ginger, cinnamon and the Veuve champagne and keep cooking at low flame for other 15 minutes.
This marmalade is perfect to be eaten by itself on top of bread, or with cheese.
What is your favorite dish you make with leftovers?
Hi Lynn! so good to know that you enjoyed our mandarin marmalade. The winter is almost over here in Italy and yesterday we picked the last mandarins from our trees. So we will make the last marmalade before next fall…So good!
I have just made this manadarin marmalade,I had some clemintines which needed using up and it is delicious,very easy to make and very tasty, so thank you. It was also a good excuse to open up a bottle of bubbly.
Hello Cheryl! this marmalage is SOO good that we are making it again! you should definetely try it.
Come and visit us in Puglia. It would be a real pleasure to have you on our cooking classes.
Ciao Cinzia & Marika
This looks delicious and easy to make. I ususally make Mimosa’s with my leftover champagne but now I have an alternative.
I’m hoping to take cooking classes with you one day. I have been to several areas of Italy but never to your region.