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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mango Marmalade Indian Recipe

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This recipe for Mango Marmalade Indian is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound unripe mango (2 hard mangoes should do it)
1 cup granulated sugar
1/4 cup cider vinegar
2 TBS ground red pepper
1/2 tsp ground cardamom
Directions:
Directions:
Peel the mango with a potato peeler. Grate in on box grater. Get as close as you can to the pit. You should end up with 4 cups of shred.
Place shreds in a medium saucepan and stir in the sugar. Let it come to a boil over medium-high heat. Boil the mango mixture, uncovered, stirring it occasionally. Once the liquid starts to evaporate, after 8 to 10 minutes, reduce the heat to medium-low and continue simmering, uncovered, stirring occasionally, until the sugar starts to caramelize, and look bubbly with a gorgeous reddish-brown luster and very much jam-like, 10-15 minutes. Remove the marmalade from the heat and let it cool. You could can it before it cools or cool it and store it in the fridge for 1 month.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Delicious over scallops, with cream cheese, warmed over brie.

 

 

 

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