Quick Turmeric Preserved Citrus Gremolata
I use the term gremolata here loosely. The color of these preserves is a gorgeous marigold yellow, instead of the traditional green. But the green herbs in a traditional Italian gremolata are often added later and are really up to the home cook’s discretion.
This recipe was something I created to top a bed of whipped Greek yogurt for a Mediterranean-inspired dinner party and has now become a staple in my refrigerator all year long. What I love about this recipe is that it is no fuss, adaptable, adds depth of flavor and most of all is made from our world renowned citrus, grown right here in Santa Barbara. This quick preserve has all the umami and brightness of a long ferment with “day of” convenience.
I’ve been told these quick preserves can last for months once refrigerated, but I will never know as my family goes through a jar in less than a week. These preserves elevate any dish of roast vegetables or protein—my favorite is on roast lamb. Toss in a vinaigrette, serve a generous spoonful on hummus or yogurt for a quick dip, add chopped olives or fresh fruit to make a relish, include in a marinade or simply chop your preferred herbs and voilà! It’s a traditional gremolata.
Sometimes for a little heat I include a red serrano chile and use it to garnish winter soups. As a reminder, this recipe is salty so be sure to eliminate and be mindful of balancing salt in the dish you are pairing it with. Enjoy this seasonal recipe and most of all the invitation to experiment, enjoy yourself in the kitchen and make it your own.
Quick Turmeric Preserved Citrus Gremolata
Ingredients
- 4 organic Meyer lemons, unwaxed
- 1 organic orange, unwaxed
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon turmeric powder
- Extra virgin olive oil, organic preferred
Instructions
- In a nonreactive bowl, roughly chop citrus into ¼-inch cubes—skin, juice, fruit and all. Carefully remove all seeds. Stir in salt, sugar and turmeric. Cover and let stand at room temperature for 1–3 hours. Pour into a glass jar and cover with olive oil. Use right away or refrigerate and bring to room temperature before use.
Nutrition
Jane Chapman
Jane Chapman is a Santa Barbara native, has a lifetime of experience in the kitchen and recipe development and has worked in the restaurant business for over 20 years. She prides herself on simple, delicious and approachable recipes to encourage the burgeoning home chef. Her newest venture, The Communal Table Santa Barbara, curates intimate events for women combining food and conversation. Her goal is to create authentic community and connection one meal at a time. To learn more or attend one of her events, visit CommunalTableSB.com.
