The brand I bought was La Morena, and I merely added 1 tsp of the sauce, no chile. It sounded like such a great recipe, especially since we have 4 tangerine trees however, I have never eaten adobo sauce with chipotle chiles.Fortunately I tasted the sauce before I added it to the glaze. I've used it on chicken thighs and wings, pork ribs, beef ribs, and am excited to try on fish. Haven't tried the chicken part.but I LOVE the glaze. I think it was a very interesting divergence for a meal, but I don't think I'll be adding it to my regular cycles. It's so different from our usual meals that we didn't quite know what to think about it. This combined with the glaze (which was glorious and bumped the recipe up one fork for me) became a flavour overload. I blended the marinade ingredients in the blender, soaked the chicken for two hours, and then pan-fried it in the juice. I tried a humorous experiment using this recipe based on everyone else's complaints about it being too weak-flavoured. The marinade might be a bit bland but no one is stopping you from increasing the herbs, etc. Also I marinated it overnight and found this made the chicken mushy. (Available at Walmart about $1.50) However start with about 1/4 of the amount called for as you can always add more. La Morena is a terrible brand for chipotles in adobo, sorry.

I use orange juice or puree fresh mandarins. All told I canned a little less than five gallons of tangerines, which I’m looking forward to enjoying until loquat season starts! I will definitely be trying this next year with other fruits.I wanted to respond to to reviewers, and please read my earlier review below. I’m thrilled with the results, and very happy that I was able to preserve so much fruit that might otherwise have gone to waste. Once sealed, I processed the jars in a boiling water bath for 10 minutes. Regardless, it’s still much less sugar than marmalade. I used a very light receipe of 0.75 cups sugar to 6.25 cups water, which is supposed to approximate the sugar concentration in the fruit itself. I didn’t want to use syrup at first, but since I couldn’t can them in their own juice (due to volatile sulfur compounds in citrus juice), I decided syrup was the best option. It was amazing how well the enzyme did it’s magic, the white pith just slipped right off, leaving beautiful clean segments! I packed the segments into jars, and then filled with a boiling very light sugar syrup, leaving 0.5 inches of head space. Then I soaked batches of segments in the enzyme solution (1 Tbs pectic enzyme to 1 gal water) for about 3 hours each. Dancys peel pretty easy, there was just hundreds of them to work through. Commercial operations scaled the fruit to make peeling easier, but I didn’t.

It took me approximately 2-2.5 hours just to peel all the fruit. So I began to wonder - How do commercial operations can mandarin oranges? How do they get them so clean, and remove all the membranes and white stuff? What I discovered is that an enzyme or lye solution is used to digest the pith from the segments prior to canning! I ordered a bag of pectic enzyme, and set about planning how I could extend my enjoyment of these delightful fruits.įirst off, to say that this process wasn’t labor-intensive would be lying, but it was still way less work than making marmalade. Plus, making marmalade is a pretty labor-intensive process, and I didn’t relish the thought of having to turn the 40+ pounds of Dancy tangerines into a jellied preserve. Now I enjoy a good marmalade as much as the next person, but I typically don’t eat a lot of jams or jellies, and I don’t like the idea of taking good wholesome fruit and adding pounds of refined sugar. What do you do when you get a bumper crop of citrus!? Naturally you eat all the fresh fruit you can, but if you’re still overwhelmed, the next obvious choice is to make marmalade.

Canning tangerine juice