Satsuma Cello Recipes

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SATSUMA MARMALADE

Categories     Condiment/Spread     Fruit

Yield 8 oz jars

Number Of Ingredients 5



SATSUMA MARMALADE image

Steps:

  • simmer shredded peel with juice for 20 minutes meanwhile mix pectin with 1C sugar add to satsumas and let rest for 5 minutes bring peel and juice to boil and add satsumas bring to had boil x 8 minutes, 230 degrees slowly add remaining 3 c sugar and return to hard boil can or freeze

12 large satsumas, peeled pithed and sliced
4 C satsuma juice
2C peel shredded in processor
1 box pectin (low sugar)
4C sugar

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  • Satsuma Jelly. This recipe for satsuma jelly is one of my very favorites among all of the jellies that I’ve ever tasted. Because of its sweet and sour flavor profile, it is the ideal condiment to spread on toast or hot buttermilk biscuits and enjoy.
  • Satsuma Layer Cake. This cake with cream cheese icing, yellow cake, and chunks of juicy satsuma is a wintertime staple since satsumas are in season and inexpensive at that time.
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  • Satsuma Mandarin Cookies. You can’t go wrong with this crisp biscuit with a cup of tea or coffee in the morning. The salty taste of the sea goes well with the sweet taste of Satsuma mandarin.
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  • Strawberry Satsuma Smoothie. Right now, I can’t get through the morning without this Strawberry Satsuma Smoothie. It has a pleasant creaminess and a lively, stimulating taste.
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  • Chocolate Dipped Dried Satsuma Slices. Do you know what it’s like to eat chocolate-covered orange peels? I first tasted the delicious marriage of chocolate and orange at a local candy store when I was a youngster.


SATSUMA-CELLO RECIPE | BEVVY
Web 2015-05-13 How to make a Satsuma-Cello Cocktail. Peel satsuma oranges using vegetable peeler, reserving flesh for another use. Scrape bitter white pith from orange …
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  • Peel satsuma oranges using vegetable peeler, reserving flesh for another use. Scrape bitter white pith from orange rind strips, and discard pith. Place orange rind strips in a large glass pitcher or 3-qt. jar; pour vodka over strips. Cover and let stand at room temperature 7 to 10 days.
  • Bring sugar and 5 cups water to a boil in a large saucepan over medium heat. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until sugar is dissolved. Remove from heat; let stand 30 minutes. Pour syrup into vodka mixture. Cover and let stand at room temperature 24 hours.
  • Pour mixture through a fine wire-mesh strainer into another pitcher, discarding orange rind strips. Pour into sealable bottles or Mason jars. Seal and chill 4 hours before serving. Store in refrigerator up to 1 month.


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