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!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)