Thread: PawPaw Gene - 101 Uses for Satsumas :)

Not really a 101 but I've been putting the satsuma's to good use this year. Randy said you have some tangerines that you need something to do with so I thought I would share.



Satsuma Jelly
Makes 6 half-pints

3 ½ to 4 cups Satsuma juice
2 teaspoons lemon juice
1 package Sure Jell (Pink Box)
5 cups granulated sugar

Bring Satsuma juice, lemon juice, and Sure Jell to a boil in a high sided sauce pot. Stir continuously. When you get a hard boil that will not stir down, time for 1 minute and stir continuously.

Add sugar, and bring to a hard rolling boil again, stirring continuously for 1 minute. Remove from heat.

Pour into sanitized half-pint jelly jars, then place sanitized lid and rings on jars. Screw down tightly by hand.

Process in a boiling water bath for 10 minutes.

Remove from boiling water. Place on a towel-lined surface and allow to cool. Once cool, let sit overnight.

Check for a proper seal by depressing the lid. If lid pops, refrigerate that jar and use soon. If the lid does not fluctuate up and down, it’s sealed properly. Label and store in a dark, cool place.



Satsuma Cello

20 satsumas
1 ¾ liters grain alcohol (or 100 proof vodka)
2 cups sugar

Peel the satsumas and remove pith from the inside of the peel. Toss the skins in a glass or plastic container large enough to hold at least 2 ½ liters.

Add the alcohol and seal the container. Wrap it in plastic and then aluminum foil to shield from light. Let the mixture sit in a cool place for two to four weeks and then strain out the peels.

Make a simple syrup by combining 2 cups water with 2 cups sugar in a saucepan and bringing the mixture to a boil, stirring frequently, for 2 to 3 minutes. Cool the simple syrup completely by placing the pan in an ice bath.

Stir 2 ½ cups of the simple syrup into the Satsuma infused alcohol.

Divide the Satsuma cello into bottles, seal, and let sit for a week to 10 days to let the syrup marry with the alcohol.
Serve very cold: cello is often stored in a freezer and presented in chilled glasses or small ceramic cups. We’ve also made lemon and blackberry.



Satsuma Bar Cookies

2 cups all-purpose flour
½ sifted powder sugar
1 cup butter softened
1 teaspoon vanilla extract

2 cups sugar
2 tablespoons cornstarch
5 large eggs lightly beaten
1 tablespoon grated Satsuma rind
¼ cup plus 2 tablespoons Satsuma juice
2 tablespoons butter melted
2 to 4 tablespoons powdered sugar

Combine first 4 ingredients; beat at medium speed with an electric mixer until blended. Pat mixture into a greased 13 x 9 inch baking dish. Bake at 350 degrees for 18 minutes or until golden.

Combine 2 cups sugar and cornstarch. Add eggs and next 3 ingredients; beat well. Pour mixture over crust.

Bake at 350 degrees for 20 to 25 minutes or until set. Cool completely. Chill well. Sift 2 to 4 tablespoons powdered sugar over top and cut into bars.



Satsuma and Herb Chicken

1 cup Satsuma juice
¼ water
Chopped garlic to taste
Tablespoon butter
Rosemary to taste (or whatever herbs you like)

Combine ingredients in small sauce pan and bring to a boil. Turn off and let set for 15-2o minutes. Strain and inject the chicken. Use the stuff separated from the injected liquid to rub on the outside of the chicken. Bake like you normally would. I used some Satsuma jelly that I melted and added a little water to and used it to glaze the chicken the last 10 minutes in the oven.

Candied Satsuma Peel (I haven’t tried this)

3 satsumas
8 cups cold water
2 cups white sugar

Cut satsumas into slices about ¼ inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.

Bring water and Satsuma peel to a boil in a small pan. Drain water , and repeat with fresh cold water. Repeat the boiling step three times. Drain and set peel aside.

Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft , or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

Originally Posted by shadow

Lets make this a sticky Bruce or Mark. Please! I know I will be looking back for these for several of the recipes.

Or.....could just merge this thread into the recipe sticky thread. If you need any help with that Bruce, just let me know and I can do that for you.