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!
You usually measure it in shots, not teaspoons.
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