marmalade?
Need a recipe?
Linda C

I agree, LindaC, I just made marmalade with some tangerines that lacksboys3 sent me and it was wonderful. So good, in fact, that I only have one jar left, I need to make some more!

In the meantime, how about some granita? It takes a lot of tangerine juice, I've made it with orange juice and it was good:

Tangerine Granita

Ingredients
1/2 cup sugar
1/2 cup water
1/4 cup light corn syrup
4 cups fresh tangerine juice
2 tablespoons grated tangerine rind
1/4 cup orange juice concentrate
2 tablespoons lemon juice
1/8 teaspoon salt

1. In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil; remove from heat immediately. Add tangerine juice, orange juice concentrate, lemon juice and salt. Stir well. Pour into an 8-cup plastic container.
2. Freeze 1 hour; remove from freezer and stir or scrape with a fork to create ice crystals; repeat 3 times.

Serves 8.

I've saved this recipe for a while now, meaning to try it, but tangerines aren't so cheap or plentiful here, usually, so it's still in the "to try" file:

Tangerine Merinque Pie

1 9 inch classic pie crust, baked

FILLING
1/2 cup sugar, divided
1/3 cup cornstarch
1 1/2 cups fresh tangerine juice
1/2 cup water
2 large eggs
1 1/2 teaspoons grated tangerine zest
1/2 teaspoon vanilla extract
MERINGUE
1/4 cup sugar
2 tablespoons strained confectioners' sugar
3 large egg whites
1/4 teaspoon cream of tartar

FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch. Gradually add the tangerine juice and water, whisking until smooth. Cook over medium heat, stirring constantly until the mixture comes to a boil. Reduce the heat to low and cook for 1 minute longer, stirring occasionally.

In a medium-size bowl, lightly beat the eggs with a whisk.
Gradually whisk in the remaining 1/4 cup sugar. Stir a small amount of the filling into the egg mixture to temper them. Add the yolk mixture to the saucepan, blending the mixtures together.

Slowly cook the filling until it is thick, about 1 minute longer. Whisk briefly to smooth the filling, but DO NOT OVERMIX. Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract. Pour the filling into the baked pie shell.

MERINGUE: Preheat the oven to 350 degrees. Position the oven rack to the lower third of the oven. In a small bowl, combine the sugars. Set aside. In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy. Add the cream of tartar and increase the mixer speed to medium-high. Beat until the egg whites form firm peaks, but are not dry. Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute. Beat the whites until thick and glossy, about 30 seconds longer. With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center. With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling. Swirl the meringue with the back of the tablespoon to form peaks. To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.

Bake the pie for 15 minutes or until lightly browned. Cool the pie away from drafts.

Oh, and I saw Paula Deen make a tangerine cake once, I'll bet that recipe is on the web somewhere. I did make some tangerine muffins, but I was disappointed so I won't post that recipe. I'll bet lemon shortbread would be good with tangerine instead too.

Annie

I have the tangerine marmalade recipe from the Ball book but wasn't sure if I would like it. I'll give it a try if anyone has made it and likes it. I barely like orange marmalade so I make a spicy orange jelly instead. Thank you for the recipes. I'll try the pie, is it tangy? How long will granita keep in thefridge, or can I freeze it? We have a friend who loves marmalade so I'm sure he'd appreciate receiving some. I have a friend with the same problem and she pays a fortune to ship them to friends or relatives, no wonder fruit gets expensive.

Try this one - it's heavenly!

FLOURLESS CLEMENTINE CAKE

4-5 clementines (about 375g or 1 lb.)
6 eggs
225g sugar (1 cup + 2 Tblsp.)
250g ground almonds (2-1/3 cups)
1 heaping tsp. baking powder

Put the clementines in a pot with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375 F. Butter and line an 8-inch springform pan.

Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time.

I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to one and one-quarter cups and slightly anglicize it, too, by adding a glaze made of confectioner's sugar mixed to a paste with lemon juice and a little water.

Recipe by Nigella Lawson.

I can send you my address:) I know 3 little ones that would love to eat the extra tangerines, I'd even pay postage.

Stacie

terrapots, I have used the recipe that's in the SureJel box, and it was good, so the Blue Book recipe probably is too. I think they are all similar. I am very careful about removing the white pith from the peels, though, that's what makes it bitter. I use my vegetable peeler to just take off the very top of the peel, then sliver the peel.

I've not made the pie, so I don't know if it's tangy. I doubt it, because tangerines really aren't sour at all, I think it's probably pretty sweet. After all, it's pie! LOL

The granita will keep in the freezer, but it just melts in the fridge, back to liquid. I've been told that if you take a glass of the granita and pour a shot of limoncello over it, it's a very nice adult slushie. I haven't tried that either.

Annie

how about a nice asian inspired salad with tangerines, crispy noodles, grilled chicken, and a mango ginger sesame dressing? with tangerine 'tinis or smoothies...

maybe some tangerine ambrosia for dessert?

Ask for a juicer for Valentines Day :)

Thank you, thank you for the ideas. Looks like the granitas will use up some of them and I was planning on trying the marmalade. GiG, this fruit is so ripe that I wouldn't trust them in shipping. Any blemish starts that green mold. My friend dropped a couple bags off of navel oranges, huge ones, very sweet, and my dwarf grapefruits must have about 100 grapefruits on them. I was already thinking of making jelly or marmalade. These tangerines would be difficult to peel with a peeler, as it doesn't take much to break the peel and it falls right off. There's hardly any pith on them and I don't think it's bitter at all. I have a juicer but I think I may just mash them and strain them as some are pretty small. DD is coming this weekend and my other DDs hubby is coming into town in a couple of weeks. He has a big clan back home and I plan to load them both down with citrus and nuts from the freezer. It may be cold enough to keep tangerines in the garage as the weather has turned cold again.

Pat, I'm going to try that clementine cake this weekend. Is the "blitz" in a food processor or blender? Not sure how large my springform pan is as it's been such a long time that I've used it but I'm good at improvising and the recipe looks interesting.