It’s only the second day of December and I’m already feeling the Christmas blues. I think the older I get, the more I turn into Scrooge and while there are many things about Christmas I have grown to hate, thankfully food isn’t one of them. I’ve been planning my Christmas recipes for weeks, mainly to keep myself sane throughout the festive month, but I also wanted to create some recipes that I hadn’t seen before, because while traditional is lovely, different is even better.
If you follow me on Instagram, you’d have seen me try and tease you with these juicy oranges, lemons and spices which I was using to make my St Clemente marmalade.
Now don’t be put off by the fact that I have used homemade marmalade, because if you don’t have time or you don’t fancy making your own marmalade then you can buy a jar of normal orange marmalade from the store and spruce it up with the ingredients below. For me, yesterday was my first time making marmalade; I’ve made jam a thousand times before, but marmalade has never been on my to-do-list. I soon realised that marmalade is just orange jam and has the same cooking process as jam or at least my version has the same cooking process and it doesn’t take that long to make either. Even so, if you’re busy, but still want homemade marmalade then you can always just throw the ingredients into a slow cooker.
I do think that these St Clemente tartlets are worth the extra effort though, they’re different and almost like a modern take on a mince pie as the texture is the same. I didn’t add alcohol to these and I won’t be adding it to my mince pies either, no matter how much I want to, as I’ve been 17 weeks sober and I don’t want to ruin it for a tartlet, but you could easily add some brandy or some Cointreau to make these even more festive. I will just say that when you make your marmalade make sure you save about two tablespoons in case you want to make my mince pie recipe next week.
- 2 Oranges
- The peel of one Orange
- 2 Lemons
- 1 tbsp Lemon Zest
- 1.5 Star Anise
- 1 Cinnamon Stick
- 2 tsp Mixed Spice/ Pumpkin Spice (recipe here)
- 1 tsp Vanilla Extract
- 80ml (1/4 cup) Honey or Maple Syrup
- 50g Chunky Apple Sauce
- 50g Sultanas
- 1/3 Cup Sweetener
- 250ml Water
Start by peeling your oranges and lemons over a saucepan or a bowl just to save the juice that will leak from them, remove the seeds and put the flesh of the fruit into the saucepan with the water, vanilla extract, honey, cinnamon stick and star anise. If you want to use brandy, Cointreau, or anything else, then add it in too; cover the saucepan with a lid and bring the entire thing to a boil or 100c if you are using a thermometer. Stir occasionally and please don’t burn yourselves.
Add the peel of one orange and half the peel of one lemon to a food processor and blend until it’s to your desired size, add this to the saucepan too. When your marmalade has reached boiling point, turn the heat down to a simmer and stir in the mixed spice and sweetener, cover the saucepan again and leave to simmer for 30-40 minutes, stir occasionally and top up with water if need be.
Your marmalade will be done when you can drag a spoon through it without the marmalade falling back in on itself or when it can coat the back of a spoon and slowly fall back off.
- 50g Grass-Fed Butter or Coconut Oil
- 50g Coconut Flour
- 50g Oat Flour
- 1 Free Range Egg
- 1 tsp Baking Powder
- 1/3 Cup Sweetener
- 2 tbsp Cold Water
Pre-heat an oven to 125c (fan assisted)
If you own a food processor, crack the egg into the bowl first and blend until the egg has foamed, before adding the butter and sweetener, then add in the flours and lastly the cold water to bring the ingredients into a dough. Cover the pastry and pop it into the fridge for 30 minutes or the freezer for 10-15 minutes.
Clean and sterilise a countertop, dust it with a little coconut flour and roll the pastry flat and evenly. Using a glass or cookie cutter, cut 6 circles and gently pop them into muffin cases, pressing the pastry along the sides and to the top of the case; cover with foil and bake for 10 minutes.
Next add the raisins and chunky apple sauce to the marmalade and about 2 tablespoons of the marmalade to each of the pastry cases and continue to bake for another 15 minutes or until the pastry has crisped up.
Now all that’s left is to take them along with you to any Christmas parties you’ve been invited to and enjoy them warm or cold or serve as the perfect finger food at a buffet. You could even serve these warm with some of my homemade ice-cream, which is quick, easy and will hopefully be live on this blog by the weekend.
For more recipes, reviews and ideas follow me on Instagram – @Happy.Hungry.Healthy and please tag me in any of the recipes you try, I would love to hear what you think.