|12 medium (1 1/4 kg ) Mandarin oranges
||1 1/2 litres ( 6 cups ) water
|7 cups ( 1 3/4 kg ) sugar, approximately
||1/3 cup of lemon juice
|1/4 cup Cointreau Liqueur
Peel Mandarins and cut the rind into fine
strips. Remove the pith
and seeds; tie the pith and seed in a muslin bag. Finely chop the flesh. Combine the rind,
muslin bag, flesh and water in a bowl. Cover and stand overnight.
mixture to a large saucepan, bring to the boil, simmer, covered, for about 30 minutes, or
until the rind is soft. Discard the muslin bag.
fruit mixture, and allow 1 cup of sugar to each cup of fruit mixture. Return the fruit
mixture and sugar to the pan , and stir over a low heat without boiling, until the sugar
is dissolved. Stir in the lemon juice. Bring to the boil, and boil, uncovered, and
without stirring for about 35 minutes, or until the marmalade sets when tested. Stir
in the Cointreau liqueur, and allow to stand for 10 minutes before pouring marmalade into
hot sterilized jars. Seal when cold.
Makes about seven cups.