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Feb 6, 2010 05:31 AM

what to do with about a pound of tangerines

they are not sweet and have lots of pips - I have about a pound or maybe a little more fresh from a neighbor's tree.

not enough to make marmalade, they are fiddly because of the pips. Any suggestions?

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  1. If you like Chinese or Asian Cooking, peel the skin/rinds as large as possible and air dry them for future soups or braises.

    What I do to peel is score them first with a sharp paring knife, then peel down in four or five equal sections.

    1. couple things we have done recently- make some "44" liqueur - its made with oranges and coffee beans and is very nice made with a couple of tangerines rather than the orange - make the ottolenghi orange polenta cake - also delicious with tangerines rather than oranges.

      1. Peel the tangerines, separate into sections, cut each section across the curve (opening up each section and cutting away some of the fibrous parts), pop out the pips (some with the knife tip), add some fresh squeezed orange juice and a bit of cinnamon, refrigerate. You now have nice, easy to eat chilled fruit on hand for the next several days. I eat the same with sliced banana or cut up prunes.

        1. Maybe use them as a sub for clementines in Nigella Lawson's clementine cake?

          1. For roast meat - slice a tangerine into paper thin slices to place on top of the raw or seared duck or whatever it is you are roasting and the tangerine cooks down into a lovely mass of flavour. If you have an extra tangerine cut in half, place face down on the baking sheet with the meat. Then squeeze it onto the cooked meat along with the roasted tangerine slices. Roasted citrus is more flavourful than raw and adds a new dimension. I do this often with lemons and lemon slices, too.

            Then make a lovely pain sauce for your duck or game. Deglaze your pan with red wine and add freshly-squeezed tangerine juice. Reduce. Add cold butter for sheen and to thicken sauce (and of course flavour). Tangerine is great with pork or chicken, too.

            Or why not make tangerine rosemary salt? Zest your tangerine and let dry. Add to sea salt and dried rosemary. Sprinkle on anything but especially wonderful on delicate white fish.

            Vinaigrette using tangerines for your citrus with red wine vinegar is gorgeous, too.

            2 Replies
              1. re: Phurstluv

                Me, too - grilled are nice, too, drizzled with some bitter honey and maybe over some scamorza or haloumi grilled cheese. Mmmmmmmm...