Ming says: You may not know it, but if you have a jar of good tart marmalade in the fridge, you have a slew of dishes at your fingertips. I re-make the traditional orange marmalade with clementines and you'll be surprised at how much mileage you can get out of a little jar of jam.

Makes about 5 cups

• 1 dozen clementines, juiced, membranes removed and peels julienned
• 1/2 gallon freshly squeezed orange juice
• 4 cups sugar
• 3 dried Thai bird chiles
• 4 slices ginger, peel intact and washed

In a small non-reactive saucepan over low heat, combine clementine juice, orange juice, sugar, chiles and ginger. Stir to dissolve sugar, bring to a simmer and reduce by 75 percent. Meanwhile, soak julienned clementine peels in warm water for 15 minutes. Drain well and add to reduction. Simmer for 15 minutes and let cool; Clementine Marmalade will thicken upon cooling.

>>Use this Master Recipe in Spice-Rubbed Salmon with Radicchio Slaw and Clementine Marmalade by guest Chef Kirk Avondoglio.

>>This recipe appears in Episode #420.

>> For additional recipes and more, visit www.ming.com