Kalamansi / Calamondin Marmalade a la Marketman
Orange marmalade always struck me as being a bit bitter. It seems the finest ones in the world are, in fact, rather bitter, and traditionally made using Seville oranges. Cheaper orange marmalades are often made with rinds from sweeter varieties of oranges and also contain a phenomenal amount of added sugar, not to mention food coloring. My mom was a huge fan of orange marmalade and when there wasn’t anything else for breakfast, I inevitably had a couple of pieces of toast with butter and some of her orange marmalade stash. If the source of the marmalade was an aunt in Australia or a visitor from Europe, the marmalade was the bitterish version. If it was a local grocery purchase, it was sweet and probably artificially colored. Oddly, I liked the slightly bitter version, despite an aversion to ampalaya and almost all other bitter foods at that stage of my tastebud development. As the years progressed, the only place I would come across orange marmalade was on long plane rides (front end for business) or in hotel breakfast room service trays where the marmalade came in cute little glass bottles. Oddly, I never bought any for myself.
14 Comments Send this post to a friend
