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.