Got over 200 tangerines, what can I make with them and how ?

Question

A friend has just given me 200 tangerines and they have loads if pips in them. Do you know of a way I can use them before they go to waste. Please give method as well as use. Many thanks in advance !!!

Answer 1

Best...make juice and freeze it.
Or make sherbet or sorbet and obviously freeze.

Better yet, SELL them. Citrus fruits are going to cost a LOT of money this year since the crops were recently ruined 75% from freezing.

There are so many good recipes, but none would use up all those oranges.

Thank your lucky stars you have a large quantity of tangerines.
They will be really expensive in a week or two.

Answer 2

Any citrus fruits can be made into marmalade.
Wash the fruit, scrubbing the skins. Cut the fruit and rind into shreds, however thick you like your peel in the finished marmalade. Remove any very pithy bits and pips. Usually one should tie these in muslin and cook with the fruit, to get the most pectin available, then remove the whole package pips and all . I haven’t bothered the last couple of times and the marmalade still seems to set.
Put the fruit and water into a large pan (preferably thick bottomed) and bring to the boil, then simmer gently for 1-2 hours until the rind is tender.Add the sugar off the heat and stir till it dissolves. Don’t let the marmalade boil again till it has dissolved. Boil briskly for about 30 minutes. Test for doneness by putting a drop on a cold plate. If it forms a light skin that wrinkles when you push your finger through it is done. Keep testing every five minutes if not. The bubbles also change to be slower, larger rolling bubbles when it is ready. Ladle into hot sterilised jars and seal.
Happy marmalade-making!

Answer 3

You can make many things with them.
Squeeze the juice and freeze it for later.
Zest the skins and freeze for using later in breads and stir frying.
Look up recipes for Apricot or Orange preserves and substitute the Tangerines
Preserves can be thinned out and other ingredients added to it for "duck sauce" to use for egg rolls.
Search for recipes for sherbet and ice cream
Section some and use in fruit salads
Look up recipe for orange bread and substitute the Tangerines

good luck and wish I could taste some..
Mama Jazzy Geri

Answer 4

juice with a machine and freeze the juice, or boil down some of the juice with an equal quantity of sugar to make a fruit paste. I would steer clear of recipies whrere you have to pick out those pips,. what a nightmare

Answer 5

Tangerine Chutney
9 small seedless tangerines, unpeeled
3 tablespoons red wine vinegar
1 tablespoon dry mustard
1/4 teaspoon salt
1 1/2 cups red jalapeño pepper jelly
3/4 cup tangerine, orange, or lemon marmalade
Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
Gently fold tangerine segments into chutney base and serve. Makes about 3 cups.
http://www.epicurious.com/recipes/recipe_views/views/233417

Tangerine Mousse
3/4 to 1 pound tangerines
3 Tbsp cold water
1 1/2 tsp gelatin
3 eggs
1/4 c + 1 Tbsp sugar
1 c whipping cream
lemon juice
Wash tangerines well and grate the peel in fine shreds into a bowl. Juice the tangerines and strain 2/3 c of juice into the same bowl, saving any extra juice. Put the cold water in a small pan and sprinkle the gelatin into it. Beat the eggs with the sugar until they hold a slight peak. Whip the cream until it forms soft peaks. Dissolve the gelatin over low heat. Slowly add the juice & peel mixture to the gelatin, stirring constantly. Fold the whipped cream into the egg and sugar mixture. Pour the gelatin-juice mixture into the cream mixture, whisking briskly where the juice goes in to keep it from jelling before it is thoroughly mixed. It will tend to jell and make little lumps otherwise. Taste and add some of the reserved juice or a little lemon juice if you would like more tartness or a stronger flavor. Chill for several hours or overnight, whisking occasionally during the first hour to prevent it from separating. Serve in a glass, garnished with a few shreds of tangerine peel.

Tangerine Sorbet
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_7718_PRINT-RECIPE-FULL-PAGE,00.html
Tangerine Marmalade
http://www.aliciasrecipes.com/jam-jelly-preserves-recipes/tangerine-marmalade-recipe.htm
Tangerine Jelly
http://www.recipezaar.com/109379
Tangerine Vinaigrette
http://www.recipezaar.com/95332
Tangerine Tea
http://www.cooksrecipes.com/beverage/tangerine-tea-recipe.html
Tangerine Curd
http://www.fabulousfoods.com/recipes/misc/tangerinecurd.html
Tangerine Orange Cake
http://allrecipes.com/recipe/tangerine-orange-cake/detail.aspx
Pork Roast Tangerine
http://www.cooksrecipes.com/pork/pork_roast_tangerine_recipe.html
Chicken with Tangerine, Honey and Chipotle Glaze
http://www.epicurious.com/recipes/recipe_views/views/232383
Various Tangerine Recipes
http://www.recipezaar.com/recipes.php?q=tangerine

Make Juice and freeze it...

Answer 6

You could make some marmalade or donate them to a school/old peoples home/church or dish them out to friends and family.

Answer 7

the possibites are endless juice them put them in a chaclate cake yum yum make a salad using them a moose ice cream sponge cakes flans

Answer 8

I'd sell them on Ebay, and then ask my friend, "Why are you giving me these tangerines all the time?!?!?!"

Answer 9

Make some marmalade

Answer 10

WOW! That's a lot of oranges....juice of marmalade!