Tangerine Marmalade Cream Food

TANGERINE AND LEMON MARMALADE

Steps:

• Bring tangerines, lemons, and water to a simmer in a large saucepan over medium heat. Cook for 5 minutes. Let cool slightly. Press parchment directly on surface of marmalade, and refrigerate overnight.
• Remove parchment; return saucepan to medium heat. Bring to a simmer, and cook until citrus rinds are very tender, about 30 minutes. Measure mixture, and return to saucepan over medium-high heat. For each cup of mixture, add 3/4 cup sugar. Simmer until a candy thermometer registers 220 degrees, about 30 minutes. (Tangerine and lemon flesh should be broken down, and rinds should be translucent.) Plate-test marmalade to make sure it is set. Divide among 4 pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

TANGERINE MARMALADE

Steps:

• 1. Rinse the seedless tangerines or Clementine oranges & slice them with peel on cutting board to chop up & chop up in food processor more.
• 2. Add 1 cup water & the chopped up tangerines & 4 cups sugar or fructose or sucralose (you can use fructose or sucralose for a lower glycemic index) & 1 teaspoon cinnamon & 1 teaspoon pure vanilla extract to a double boiler on a stove & cook for an hour under medium heat until dark orange in color & peel is cooked completely.
• 3. Put in jars with airtight lids or in a pyrex container with a lid & store in the refrigerator.

TANGERINE-MARMALADE CREAM

Steps:

• Stir marmalade, mascarpone, and yogurt in a large bowl. Stir in sugar.

TANGERINE AND VANILLA-BEAN MARMALADE

Steps:

• Cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices. Discard seeds from fruit. Transfer fruit to large bowl. Add 5 cups water, covering fruit. Cover bowl with plastic wrap; let stand at room temperature 1 day. Transfer fruit mixture to heavy large pot. Scrape in seeds from vanilla beans; add beans. Bring mixture to boil. Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 15 minutes.
• Remove from heat. Add sugar; stir until sugar dissolves. Boil gently until mixture is 210°F, stirring occasionally, about 1 hour 20 minutes.
• Divide vanilla beans and boiling hot marmalade among four 1-cup jars. Cover tightly and refrigerate up to 2 months.

TANGERINE MARMALADE

Steps:

• Chop the tangerines, peel and all. I do this by hand, so as to remove the seeds. If you're using a seedless variety, then by all means use the food processor.
• Repeat with the lemons.
• Combine the tangerines, the lemons, and the water in a pot.
• Bring rapidly to a boil; simmer for 5 minutes. Remove from the heat, cover, and let sit 12 to 18 hours.
• Add the sugar (or more, if you like a sweeter marmalade) and bring rapidly to a boil. Meanwhile, start heating up your boiling water bath in a separate pot.
• Stir constantly while bringing the mixture almost to the gelling point.
• Transfer to prepared half pint jars leaving a 1/4" headspace. Process in
• a boiling water bath for 10 minutes. Adjust time according to your altitude.

TANGERINE TEA CAKE

Steps:

• Preheat oven to 350 degrees. Cut two 8-inch rounds of parchment paper to line the bottoms of two 8-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside.
• Whisk together flour, baking powder, allspice, and salt in a large bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy, 2 to 3 minutes.
• Reduce speed to low; add sugar in a slow, steady stream. Raise speed to high; mix until pale, 2 to 3 minutes. Reduce speed to medium-high. Mix in eggs, 1 at a time, mixing 30 seconds after each and scraping down sides of bowl as needed. Mix in vanilla.
• Reduce speed to low. Add flour mixture; mix until just combined. Mix in sour cream, zest, juice, and ginger.
• Divide batter between prepared pans. Bake until deep golden and a cake tester inserted into centers comes out clean, about 40 minutes. Let cakes cool in pans on wire racks 20 minutes. Unmold cakes onto racks; let cool completely.
• Using a long serrated knife, halve each cake horizontally to create a total of four cake layers. Turn cake layers cut sides up. Brush 1 tablespoon marmalade on top of each layer.
• Using an offset spatula, spread 1/2 cup plus 2 tablespoons marmalade cream over the top of one cake layer. Top with another cake layer, cut side up. Repeat with remaining cake layers, stacking to form a four-layer cake and spreading top layer with 1 cup plus 2 tablespoons marmalade cream. Garnish assembled cake with candied tangerine slices.