Best Tangerine Persimmon Sauce Recipes
10 BEST WAYS TO USE FRESH TANGERINES
These tangerine recipes are so light and refreshing! From sauce to smoothies to salad, cookies, and cake, there are some irresistible dishes you can make with tangerines.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tangerine recipe in 30 minutes or less!
Nutrition Facts :
FAST AND EASY TANGERINE SAUCE
Easy sauce for vegetables, chicken, or fish. I originally developed this recipe as a topping for fresh steamed broccoli but found it works well with a variety of foods. I get the tangerine juice from Walmart but other large grocery stores and natural food markets should carry it. For a slightly different flavor try mandarin orange juice.
Provided by Scott Rhoades
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
- Put pan on low heat.
- You want to heat up the mixture without boiling it.
- The butter should be completely melted and sauce steaming.
- While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
- Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
- Keep whisking until sauce thickens.
- Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.
Nutrition Facts : Calories 59.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 331.8, Carbohydrate 2.1, Sugar 0.1, Protein 0.1
TANGERINE PERSIMMON SAUCE
You will find as you read this recipe that it is very versatile and that the basic flavors can be adapted to several very tasty dishes. Note: I have found that when cooking with citrus it is preferable to refrain from using metal pans, or utensils. The acids in the citrus react to the metals, and tend to make the dish taste metallic therefore I prefer a glass pan, and wooden spoon. My preference of cream is fresh organic raw cream if you can find it. Also, because of added toxins I never use municipal tap water for consumption, never. (Why is it that the warning on your toothpaste tube says, "Contains fluoride. Contact poison Control Center if swallowed." Yet it's just fine to put it in our drinking water along with chlorine. Some things just don't make sense.)
Provided by quasimodo.
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the persimmon, tangerine juice, zest, palm sugar, Grand Marnier, water and salt into a blender . (Do not pour use the water you have reserved in the glass.) Blend on high until ingredients are liquefied.
- Pour the blended mixture into a medium saucepan. On low, to medium low heat, stir frequently, and bring the mixture to a simmer.
- Just before the mixture begins to simmer, add the arrow root to the water in the glass, mix thoroughly, and while vigorously stirring the mixture in the pan gradually, and slowly pour some of the arrowroot into the mixture. Keep stirring until the sauce is as thick as it is going to get. Note: You may not need all of the arrowroot so add slowly, and stir quickly. It should have some body yet pour nicely.
- Remove from heat.
- At this point you have some options which should be taken into *consideration at the time the mixture is thickened.
- The sauce can be allowed to cool, or be served right away without cream on sweet potatoes, baked fish or as a glaze for ham.
- If you desire you can pour a little bit of heavy cream on top, or whip the cream with a tsp or two of palm sugar, and a touch of vanilla, and a dollop served on top (garnish with a sparse sprinkle of leftover chopped zest), or immediately after removing from heat add 1/3 cup heavy cream and stir until blended completely then pour over pan fried plantains, crepes, ice cream, pies, un-iced chocolate cake, etc.
- *Consideration;.
- If cream is added you will likely need to use a touch more of the arrowroot as the cream will thin down the sauce.
- With or without the cream you can add more arrowroot to thicken the sauce until stiff. Cool, and pipe into puff pastries, or onto shortbread tarts.
- Refrigerating should thicken the sauce just a bit more.
- Enjoy.
PERSIMMON SALSA
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Categories Condiment/Spread Fruit Ginger Onion No-Cook Cocktail Party Lime Mint Basil Hot Pepper Fall Persimmon Bon Appétit
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
PERSIMMON CRANBERRY SAUCE
Categories Condiment/Spread Sauce Fruit Christmas Thanksgiving Quick & Easy Cranberry Fall Persimmon Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
- Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
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