Mandarinquats are exactly what they sound like: a combination of mandarins and kumquats. They’re a small hybrid fruit that has the sweetness of a mandarin and the sour notes of a kumquat—and just like a kumquat, they can be eaten whole, skin and all.
And while we love a grab-and-go snack, we think any fruit with a flavor profile this complex is just begging to be made into a marmalade. Follow along with this low-ingredient, easy recipe to make your own, we recommend serving it up on your next charcuterie board, on a simple slice of sourdough toast, or in your next morning parfait.
What you’ll need to make mandarinquat marmalade:
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- 8 mandarinquats, sliced into rounds or strips
- 1 cup of sugar, depending on preference
- Nature Nate’s Hot Honey or cayenne, to taste
- 1.5-2 cups of water, depending on how thick you like your marmalade
How to prepare mandarinquat marmalade:
- Add sliced mandarinquats to a medium saucepan on medium heat.
- Add sugar, water, and hot honey or cayenne (optional) and cook for 15 minutes, stirring often. (Not a fan of hot honey? Use the regular sweet stuff instead.)
- Reduce heat to low and simmer for 20 minutes.
- Once thickened, remove from heat and enjoy!
Hungry for more? Try these other recipes to give your groceries new life:
