MAKES: about 2 cups
This is also delicious with leftover ham and hot biscuits. For the best flavor, look for a red pepper jelly that contains ancho or chipotle chiles.
INGREDIENTS:
- 1 cup red pepper jelly
- ½ cup tangerine, orange, or lemon marmalade
- ¼ cup chopped scallions
- 2 teaspoons dry mustard powder (I use Colman’s)
- ¼ teaspoon salt
- 2 tablespoons red wine vinegar
- 2 tablespoons finely grated tangerine zest
- 6–8 tangerines, seedless mandarin oranges, or tangelos
INSTRUCTIONS:
- Stir together the red pepper jelly, marmalade, and scallions in a medium bowl. In a small bowl, dissolve the mustard powder and salt in the vinegar. Add to the marmalade mixture along with the tangerine zest.
- Cut the peel and white pith off the tangerines with a sharp paring knife, following the contour of the fruit, just deep enough to expose the flesh. Working over a strainer set over a bowl, cut between the membranes to remove the segments.
- Allow the fruit to drain in the strainer for at least 10 minutes or up to 8 hours. Drink the juice and stir the segments into the jelly right before serving.
