Monday, February 09, 2009
(makes 1 cup)
1/2 cup tangerine juice
1/4 cup lemon juice
2 tangerines; grated zest only
1/4 lb butter
4 oz sugar
8 egg yolks
1. Combine the juices, zest, sugar and butter in a saucepan and bring to a boil over medium heat.
2. Beat the yolks in a bowl until liquid. Beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat.
3. Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes.
3. Do not allow the curd to boil or it will scramble.
4. Pour into a clean bowl, cover surface with plastic wrap and chill.
2 cups water
1 1/2 cups fresh tangerine or orange juice
1/4 cup granulated sugar or to taste
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tea bags (black, orange pekoe)
Heat water to boiling in large saucepan. Stir in tangerine juice, sugar,cinnamon and cloves. Heat to boiling. Simmer and stir until sugar dissolves.
Remove from heat and add tea bags. Let steep 3 to 4 minutes. Serve immediately.
Makes 4 servings.
4 pounds tangerines
4 pounds granulated sugar
Peel the skin from the tangerines in large pieces. Set aside. Squeeze the juice from the pulp and discard pulp. Set juice aside. Simmer peel in water to cover for 10 to 12 minutes. Drain and cover peel with cold water. Soak overnight.
Drain peel and chop medium fine. In a heavy saucepan, combine peel, reserved juice and sugar. Bring to a boil, reduce heat, and simmer, stirring frequently, for about 25 to 30 minutes or until thick. Spoon into sterilized jars and store in a cool place.
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