Satsuma Overload

Pooky

Any bright ideas for 3lb of satsuma's that are just on the turn???

Thought I was being really good at the weekend getting so much fruit from the market but most of it has started to turn really quickly...the apples, pears and plums I can stew up and freeze but really not sure what to do with the satsumas...........I can bung some in a jelly but any other ideas?????


Even the parrots not intersted - normally manage to palm fruit off on him but satsuma's just aren't his thing!

Allexie

If they are a bit past eating you could do this...

(found on Google)


Preserved Orange Slices

Slice the oranges about 1/4 inch thick. Put two layers of paper towels in a microwaveable dish. Place the slices of two oranges, one at a time, on top of the paper towels. Bake the orange slices in a microwave oven on HIGH for about 6 to 0 minutes, until the slices turn very bright yellow. When you remove the orange slices, they will be sticky and spongy to the touch, and the paper towels will be saturated. Place the orange slices in a preheated oven on the lowest possible temperature, and bake about 45 minutes.

After orange slices are removed from oven, toss with orris root powder and orange essential oil.

These are great to use in dry potpourri!


(but what on earth is orris root powder? )

Allexie

Or....

Satsuma Marmalade

18 Satsumas (tangerines or clementines)
6 lemons
5 pints of water
3 lbs of sugar
Method.
Half fruit and squeeze out the juice
Remove the central membrane from both fruits and put this in a small basin with half a pint of water.
Shred the satsuma peel very very finely.
Pare the rind from the lemon with a potato peeler and shred this also.
Put the pith from the lemon with pips in the small basin.
Put the fruit juice, shredded peel and remaining water in a large basin and leave over night
Next day, put all this in a preserving pan with the pith and pips tied in a muslin bag and all the water.
Boil steadily for an hour.
Remove the muslin bag pressing it firmly against the side of the pan to release any liquid and the pectin.
Add sugar to the pan and allow to dissolve slowly, then boil rapidly until the marmalade sets.
Bottle as normal. Makes about 4lbs.

Sarahsaver

slice in half, sprinkle with mixed spice and brown sugar
nuke under the grill or with a blowtorch
eat on their own or with cream or ice cream
yummy

Queenie

Allexie wrote:

....
(but what on earth is orris root powder? )

You buy orris root powder from the Chemist - it's a preservative and in most pot pourri mixes.

Mythology: It is also known as a Love powder ... if you have a bit of the powder on your fingers and touch someone you (allegedly!) draw their love towards you
I suppose then if after preserving your oranges you still have some on your fingers, you should rush out and shake hands with all the people you wish to get on better with so that none is wasted

ET03

you could make orange curd using the satsumas instead

Orange Curd

Orange Curd

3 large eggs
2 large egg yolks
1/2 cup sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
1 stick (4 ounces) cold unsalted butter, cut into tablespoons

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the
sugar, then whisk in the citrus juices and zests. Add the butter and whisk
constantly over moderately low heat until the mixture thickens, about 8 minutes;
do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap
directly on the surface of the curd and cut 6 small steam vents in the plastic.
Refrigerate the curd overnight; it can be refrigerated for up to 1 week.

Luis

Whatever you do, don't eat them all in one go - I ate a bag of zoomas once, and had terrible runs afterwards

apple_mint

Sarahsaver wrote:

slice in half, sprinkle with mixed spice and brown sugar
nuke under the grill or with a blowtorch
eat on their own or with cream or ice cream
yummy

Tried this at the weekend with oranges and topped with plain yogurt ... absolutely fabulous!

Pal

Could you juice them and then freeze the juice?

frannybaby

Hello everyone...

I am a habitual lurker in here and I wondered if you could help...

I have ended up with a whole box of mandarins/satsumas as my OH decided he had to have them and then went off on business leaving them uneaten.

Any ideas how I could use them up?!

Thanks

F

apprentice_tycoon

Hi welcome to Old Style! :hello:

They are lovely squeezed as breakfast juice, or if that's a bit extravagant then use them half and half with orange juice