|Williams-Sonoma Mastering: Soups & Stews|
|by Marie Simmons|
Colorful Carrot-Ginger Soup, sophisticated Shrimp Bisque, hearty Irish Lamb Stew -- these time-honored soups and stews are favorite dishes of near...
Results 1 - 5 of 5 for calamondin marmalade
Wash, halve and seed Calamondins. In a ... Add sugar. Boil over moderate heat, stirring 15 minutes. Pack in sterilized jars and seal. Store in cool place.
Wash calamondins, cut in ... stock use 1 cup of sugar. Boil until candy thermometer is at 220 F. Pour immediately into sterilized jars. Seal with paraffin.
Select 4 cups ... or cook into marmalade immediately. For marmalade ... heat, cool to 190 degrees F. Pour into clean jars and close with self-sealing lids.
Wash fruit, soak for 1 hour. Remove seeds. Put through coarse grinder of food processor. Add to the 10 cups of water in a large saucepan. Bring to ...
Place chicken breasts ... of cointreau and marmalade over chicken breasts. ... on size of chicken breasts. Serve with wild rice or white rice. Serves 8.
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