Tangerines, clementines, satsumas etc.

Z-Cook said:
I don't do cups. 😎
Marmalade has a sugar to juiced fruit ratio - it's what makes it set.
The sugar is always twice the original fruit weight.
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We had a lot of grapefruit from my sister’s yard last year. I believe I did buy some pectin but it was still runny. Anyway, no more, I just throw the grapefruit away.
Too much sugar maybe bad for my liver.
 
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Make some clementine oil?
Use it in a diffuser or other air freshening thing (quite Christmassy) or stick some in your cleaning products or use it it cooking.

I put a few drops of oil on the underside of my steam mop cloth. Makes mopping a nice smelling experience.

Can still juice them and freeze that bit.
 
The number of times I've used orange in a recipe is very low, but one springs to mind which is in the making of this Cantonese dim sum which is steamed beef ball ('Ngau Yuk'). The ingredient in question is a dried orange peel which took me ages to hunt down. I've made these a couple of times and the remainder of the peel (it's called 'Chen Pi' in Chinese) has been at the back of my veg drawer since then, but it's dried/preserved so it's fine.

(beef ball internet photo):

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The dried orange peel (my photo). It's not mouldy - it comes like that with that whitish residue which I dunno, might be crystallised sugar...

IMG_8539.JPG


The beef ball recipe also required one other obscure ingredient which I hunted all over Singapore to find, only for it to turn up at a store right downstairs from my apartment. That one was chestnut flour.
 
...but regarding eating, I remember my mum bringing back Satsumas around Christmas and me marvelling at how easy they were to peel and eat and of course, how sweet they were.

Years later I found these 'Mikan' oranges which are a similar variety ( I don't really know much about the taxonomy, nomenclature and relationships between oranges) which I do pick up now and again for a treat, as they're bleedin' expensive (like a quid each), having been imported from Japan. I enjoy them best at fridge temperature.

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badjak said:
Too much, yes.
But you do need salt as well...
Same as oil. The body needs some of it

So you can decide on your salt intake by taking the one and leaving out the other
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Not zero salt here, but I try to be reasonable.
 
What do you think of this recipe, I don’t want to spend all my time scrubbing my satsuma and this is not a good cake. I think cooking this will make my house smell good. Not sure if my husband can take the aroma though, lately he is very sensitive to my herbs.

Clementine Cake Recipe | Nigella Lawson | Food Network
Recipes and Global Dishes | Food Network UK
 
SoCalZone10 said:
What do you think of this recipe, I don’t want to spend all my time scrubbing my satsuma and this is not a good cake. I think cooking this will make my house smell good. Not sure if my husband can take the aroma though, lately he is very sensitive to my herbs.

Clementine Cake Recipe | Nigella Lawson | Food Network
Recipes and Global Dishes | Food Network UK
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Interesting it won’t show me that cake.
And if I type it into the search on the site it shows me her Clementine and Pomegranate Cake.
Must be something to do with which recipes they want available in which country?!

An external google turned up this one, which I reckon might be the one you’re talking about?
Clementine Cake
 
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