Excess of Tangerines
@helpful_ideas (1620)
United States
November 17, 2006 11:33am CST
I have a tangerine tree out front of my house which will be harvested this weekend. The tangerines are slightly sour and we are going to have a TON of them.
I'll be giving them to my neighbors but I think I will have to come up with some creative uses for the excess. Anyone have any good citrus recipes?
Other suggestions are welcome too.
1 person likes this
2 responses
@Weasel_Sponge (1069)
• Canada
18 Nov 06
You have a tangerine tree?! I'm so jealous...Anyway, as far as recipes, the best place to find recipes (for anything, really) is allrecipes.com. If you have way too many to use, see if a local food bank or church could use them. At least they wouldn't be going to waste!
@helpful_ideas (1620)
• United States
18 Nov 06
That's a pretty good idea with the food bank. I have to go there every once in a while during downturns in our business income and it would be nice to repay/pass-on some of the help.
@ChewySpree (1832)
• United States
21 Nov 06
I second weasel_sponge's suggestion of donating any extras to a local charity or shelter. I think that is a wonderful idea.
@saphire539 (1639)
• United States
19 Nov 06
Here is a great recipe i have that you can use tangerines to make.it tastes delicious.
Tangerine Orange Cake
INGREDIENTS
* 1 (18.25 ounce) package yellow cake mix
* 1 (3 ounce) package instant lemon pudding mix
* 3/4 cup tangerine juice
* 1/2 cup vegetable oil
* 4 eggs
* 1 teaspoon lemon extract
* 1/3 cup tangerine juice
* 2/3 cup white sugar
* 1/4 cup butter
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
2. In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.
3. Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.
4. In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.
