Apricot preserve with tangelo

Apricot preserve with tangelo

Moraba-ye zardaloo

By
From
Saraban
Makes
300 ml
Photographer
Mark Roper

Use mandarins or clementines instead of tangelo, if you like, but in truth any citrus fruit seems to enhance the perfume of this lovely preserve. Delicious with thick cream.

It’s worth looking for the very best dried apricots you can for this preserve, those that don’t use sulphur in the drying process.

Ingredients

Quantity Ingredient
250g best-quality dried apricots
200g sugar
1 vanilla pod, split
2 long strips tangelo peel, all pith removed
500ml tangelo juice
1/2 teaspoon cardamon seeds, very finely ground
1 tablespoon orange-flower water

Method

  1. Cover the apricots with boiling water and leave for 20 minutes to soften. Drain well, then put into a heavy-based saucepan with the sugar, vanilla pod, peel, juice and cardamom and bring to a boil over a medium heat.
  2. Lower the heat and cook at a gentle simmer for 30–40 minutes, or until the syrup coats the back of a spoon thickly. Stir regularly and skim from time to time to remove any scum that rises to the surface. Stir in the orange-flower water.
  3. Ladle into a sterilised jar and pour on enough syrup to cover completely. Seal while still hot and store in a cool place. Keeps for up to 12 months
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again