Narangi Marmalade

To make Narangi marmalade, soak 500 g of Narangi (Mandarin) in water for half an hour, then pat them dry. Cut each fruit into four pieces and remove the seeds. In a heavy-bottomed pan, combine the fruit with 500 g of sugar or jaggery and a pinch of salt. Cook on low to medium heat until you achieve a one-string consistency, which takes about 15 minutes. Once done, cool the marmalade and transfer it to a sterilized jar.

Yes, Narangi marmalade is suitable for a vegan diet as it contains only fruits, sugar or jaggery, and salt. There are no animal products involved in the recipe, making it a great option for those following a plant-based lifestyle.

You can substitute sugar with jaggery in Narangi marmalade for a more natural sweetener. If you're looking for a lower-calorie option, consider using agave syrup or a sugar substitute like stevia, but be sure to adjust the quantity according to the sweetness level you desire.

To store homemade Narangi marmalade, ensure that you transfer it to a sterilized jar and seal it tightly. Keep the jar in a cool, dark place. Once opened, it’s best to refrigerate the marmalade and consume it within a few weeks for optimal freshness.

Narangi marmalade pairs wonderfully with bread, parantha, and roti. You can also use it as a topping for pancakes or waffles, or even as a filling for pastries. Its sweet and tangy flavor complements cheese, making it a great addition to a cheese platter.