A New Wrinkle For The Old Chile
Nov 25, 2013 12:01:21 GMT
Post by Don Cuevas on Nov 25, 2013 12:01:21 GMT
...or, "What To Do When Your Jam Flops."
Yesterday I made Mermelada de Mandarina. It thickened, but it did not set, probably from insufficient cooking time. It's runny but tasty.
Runny marmalade!
I woke up in the middle of the night with an idea.
Why not soften some chiles chipotles, (moritas, to be exact) in some seasoned vinegar, poach the dried chiles in it to the point of evaporation, then pour on some of the runny mermelada and see what happens?
First, I made some seasoned vinegar. I wanted to use pineapple vinegar, but when I opened the bottle, the still living yeast effervescence brought up unsightly brown sediment. So, I used "Vinaigre de manzana", more or less equivalent to apple cider vinegar. You could use white wine vinegar, or even white distilled vinegar.
Into the vinegar went about 6-8 cloves, 5-6 whole allspice, 2-3 inches Mexican cinnamon stick, 1/2 tsp black peppercorns, 2 square inch piece of dried orange or tangerine peel (opt) and one tsp coarse sea salt.. Held back were 12 chiles moritas, stems removed, and 5 peeled cloves of garlic.
Spices garlic and vinegar
I brought 2 1/2 cups vinegar to a simmer with the dry spices and sea salt, but not the chiles nor the garlic. Simmer ~ 10 minutes, then strain, reserving the liquid.
Spices simmering in vinegar
Added the chiles. Simmered gently until until softened slightly. Added the garlic cloves.
The Moritas are poaching.
Simmered until almost all the liquid has evaporated, about 10-15 minutes.
Add 1 1/2 pints of homemade Mermelada de Mandarina (or Naranja). Bring to a boil, then lower heat and simmer until liquids thicken. (208º F on a digital thermometer.
Moritas meet mermelada de mandarina.
Packed this carefully into hot, sterilized half pint jars and seal with a two piece lid. Yielded just under 3 half pints of Moritas a la Mandarina. I haven't tasted it yet, but it looks good.
If this is successful, I'm going to have to make larger new batches of runny mandarina marmalade.
Yesterday I made Mermelada de Mandarina. It thickened, but it did not set, probably from insufficient cooking time. It's runny but tasty.
Runny marmalade!
I woke up in the middle of the night with an idea.
Why not soften some chiles chipotles, (moritas, to be exact) in some seasoned vinegar, poach the dried chiles in it to the point of evaporation, then pour on some of the runny mermelada and see what happens?
First, I made some seasoned vinegar. I wanted to use pineapple vinegar, but when I opened the bottle, the still living yeast effervescence brought up unsightly brown sediment. So, I used "Vinaigre de manzana", more or less equivalent to apple cider vinegar. You could use white wine vinegar, or even white distilled vinegar.
Into the vinegar went about 6-8 cloves, 5-6 whole allspice, 2-3 inches Mexican cinnamon stick, 1/2 tsp black peppercorns, 2 square inch piece of dried orange or tangerine peel (opt) and one tsp coarse sea salt.. Held back were 12 chiles moritas, stems removed, and 5 peeled cloves of garlic.
Spices garlic and vinegar
I brought 2 1/2 cups vinegar to a simmer with the dry spices and sea salt, but not the chiles nor the garlic. Simmer ~ 10 minutes, then strain, reserving the liquid.
Spices simmering in vinegar
Added the chiles. Simmered gently until until softened slightly. Added the garlic cloves.
The Moritas are poaching.
Simmered until almost all the liquid has evaporated, about 10-15 minutes.
Add 1 1/2 pints of homemade Mermelada de Mandarina (or Naranja). Bring to a boil, then lower heat and simmer until liquids thicken. (208º F on a digital thermometer.
Moritas meet mermelada de mandarina.
Packed this carefully into hot, sterilized half pint jars and seal with a two piece lid. Yielded just under 3 half pints of Moritas a la Mandarina. I haven't tasted it yet, but it looks good.
If this is successful, I'm going to have to make larger new batches of runny mandarina marmalade.
-wise.