Too many Tangerines - how to use or preserve

[Paul Bacino]

I have a few extra.. 10# " Seedless Kishu Mandarins".. currently I have been eating them fresh. Is their a way to preserve them? Should I just juice a few and save that? I know I have preserved lemons in salt. Ideas?

Paul

[natasha1270]

Possibly candy them or maybe you could use them in clementine cake.

Candied Mandarins on eG

Nigella's Clementine Cake recipe

eta: links

Edited February 1, 2011 by natasha1270 (log)

[Lindacakes]

Sorbet.

[Paul Stanley]

I recall the clementine cake being a serious disappointment. YMMV, of course. Sorbet sounds a much better option!

[heidih]

Member bleudauvergne posted about Clementines Confites here in her blog. They sound and look lovely. Basically pierced and boiled in a sugar solution and then reboiled with added sugar every other day for a 14 day total. She also adds glucose or honey to avoid graininess.

[Darienne]

I freeze extra oranges quite regularly when we can't eat them in time. Zest the peel, break the oranges into sections, fast freeze them on a sheet, then pop into a bag. Later they'll be used in smoothies and Orange Juleps.

[Lisa Shock]

I have to second sorbet, it's really very delicious. Juice them and mix 50-50 with simple syrup and spin. The sorbet will last 6mo to a year, so you can enjoy it later on when the weather is warmer.

[helenjp]

Jam/Marmalade. I started out using a Claudia Roden recipe. Here are some options:

Exquisite mandarin jam - super easy!

Turkish Tangerine jam

Other than that, syrup cake - not the pound-cake type, but the Middle Eastern (Greek, Syrian) type with cornmeal/ground almonds/semolina.

Tangerine custards.

Tangerine mayonnaise.

[Genkinaonna]

I made a really good tangerine and habanero marmalade that was killer on grilled pork...

[Paul Bacino]

I freeze extra oranges quite regularly when we can't eat them in time. Zest the peel, break the oranges into sections, fast freeze them on a sheet, then pop into a bag. Later they'll be used in smoothies and Orange Juleps.

I think this is what I want to do.

Thanks

[OliverB]

juice them and candy the peel. The juice you can either drink now or freeze (or thicken on the stove etc) and the peel you can either just snack on or use in baking or other dishes. Very tasty! Cut into little pieces and sprinkle on ice cream, things like that.

[Blether]

There's also tangerine curd, which like marmalade isn't just for spreading but makes a good base for cakes, sauces, and ice creams later. Off the top of my head, I think marmalade's a better base for drinks, but then again, I wonder...

[Paul Bacino]

Some good ideas.. that I will work on this week-end!!

Thanks

[AAQuesada]

I am curing some like I do with Lemons. Very curious how it will turn out?!

Ideas how to use salt preserved tangerines?

[Pierogi]

I made a clementine clafouti a while back that was very, very good. It was a Mark Bittman recipe, I'd bet you could find it on the web. The tartness of the clementines played really well with the creaminess of the custard/cake.

[Blether]

(re-posted to address copyright concerns)

Oh yes, marmalade as an ingedient... microwave steamed pudding, copied from the BBC food web site where it was one of Nick Nairn's recipes, and something of s winter standby round here for being so easy, quick, warming & delicious:

55g/2oz self-[raising flour

55g/2oz unsalted butter

55g/2oz caster sugar

1 egg

2 tbsp marmalade

extra butter / butter paper, for greasing

- cream together butter & sugar; gradually work in the beaten egg (2 or three additions) till the mixture's smooth, then stir in the marmalade. I use a mixing bowl and fork and this all takes about 2 minutes

- lightly fold in the flour

- butter a 2-pint bowl and pour in the mixture

- cover with wrap and microwave for 4 - 6 minutes (600W) - you can tell when it's done by sight and/or with a light press from your finger; it's a sponge pudding

Ideally serve with something moist - some custard, cream, sauce made from more marmalade, or as you like. The sponge itself is rich & buttery.

All credit to Nick Nairn, who continues in the same vein with similar creations that can be found in the same place (this particular combination with marmalade isn't online now) - look under 'Cakes & baking' for microwave sponge puddings.

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My preserves bible (Marguerite Patten's The Basic Basics: Jams, preserves, etc) says tangerine curd is very mild-flavoured and benefits from a little added lemon juice.