I bought a large box of tangelos recently only to find them quite bitter, and not very forgiving when eaten as is.
I've already used some of the juice and pulp for a marinade, but I still have a lot of tangelo juice and several still intact, and am in need of suggestions for use.
I would greatly appreciate the input of the Food52 community! What's your best go-to for baking and/or cooking with citrus in general?
Thanks in advance!
How a supermarket that began in 1974 changed the way we eat
The Story of Patel Brothers
What Julia Child Wanted You to Know About Wine
8 Sweeping Utensils That Make Cleaning Less of a Chore
All-Time Favorite Ice Cream Recipes
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)