Ive a bumper crop of mandarins and detest waste.
There doesn’t seem to be a lot of recipes where you can use them in bulk.
I’ve put several jars of the segments in a ginger syrup to use when I have no mandarins left and I made a curd with a half a dozen. I’ve got a couple of cake recipes to make tomorrow but any ideas on what I can do with the rest?

poppy62 - 2019-05-22 18:33:00

What about giving excess to a foodbank :)

ljayl - 2019-05-22 19:05:00

Jam
Bottle them
Freeze them
Sell them
Donate to food bank

lilyfield - 2019-05-22 19:07:00

This is a gorgeous recipe, uses segments and juice.... when I make it, I'm transported in my memory back to a tiny cafe in Ephesus, Turkey, where I first had something similar....

TURKISH MANDARIN CAKE
Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Serves: 12

This Turkish Mandarin Cake is moist, it's EASY, it's exotic, it's delicious, and suitable for afternoon teas or for dessert - you'll love it!
Ingredients
Cake
• 4 mandarins (such as Satsumas), simmered for 30 minutes, then cooled and chopped into chunks
• 3 large eggs
• 1 teaspoon Heilala vanilla extract
• ½ cup plain greek-style yoghurt
• 50 gm melted butter
• ⅔rd cup sugar
• 1 + ½ cup plain flour
• 2 teaspoons baking powder
• ¼ cup poppy seeds
Syrup/candied segments for decoration:
• 3 mandarins (such as satsumas), juiced and zested
• Juice of half a lemon (optional, I like the sourness)
• ½ cup good honey
• 2 mandarins (such as satsumas), carefully segmented, with all pith removed.
Method
1. Preheat an oven to 160C (325 F). Grease and line the bottom of a 22cm cake tin with a removable bottom.
2. Put the chopped mandarins into a kitchen food processor, and pulse until they are a smooth pulpy consistency.
3. Add the eggs, vanilla, yoghurt, butter and sugar, pulsing again until well combined.
4. Add the flour, baking powder and poppy seeds, pulsing very briefly to combine.
5. Gently ladle the mixture into your tin, smooth the top and bake for 40-45 minutes (or until a skewer comes out clean).
6. To make the syrup, place the juice, zest and honey in a saucepan or a frying pan.
7. Melt the honey and bring to a simmer. Place the mandarin segments into the mixture and gently simmer until they are sticky and glossy, and the syrup is thickening,
8. The mandarin segments simmering in the syrup
9. Remove the segments with a slotted spoon, and place onto a piece of baking paper.
10. * Use a thin skewer to make multiple holes all over the cake, right through to the base.
11. * With the remaining syrup pour over the cake in the tin while the cake is still warm.
12. * Serve with in slices, with yoghurt or lightly whipped cream on the side, or serve as a dessert, with ice cream.

autumnwinds - 2019-05-22 19:18:00

This is the Turkish Mandarin Cake cooling in the cake tin, so the syrup goes right through....

https://trademe.tmcdn.co.nz/photoserver/full/1045204060.jpg

autumnwinds - 2019-05-22 19:26:00

This message was deleted.

kevymtnz - 2019-05-22 22:29:00

Workmate froze the segments (free flow) and reckons her kids love them like that. I just give the excess to my workmates, family and friends. Most get taken although I do still have so many limes left on my tree its ridiculous!

dibble35 - 2019-05-23 06:37:00

Donate them to food bank, childcare centres, schools.

angie117 - 2019-05-23 07:38:00

Just read a pikelet recipe that had diced mandarin and kiwifuit in them.
Also I love frozen mandarin segments in smoothies.
I am sure you would be able to make mandarin ice cream too

2spotties - 2019-05-24 07:34:00

I used this method, from here, for Lemon Marmalade, then made Mandarin Marmalade, too, substituting the ,amarines for lemons, except for one.
Unusual method, but once the boiling has been done, so simple, and so easy to set....

Lemon Marmalade - makes 4 x 250ml jars

500-600 grams Lemons (for mandarines, add 1-2 lemons in the total weight, especially if very sweet)
Approx one litre water
1 kg jam sugar

- Start off by washing the lemons. Cut off the very ends where the stalks were and then place into a large pan with the water. Cover and bring to the boil before lowering the heat and simmering for about 1.5 hours. At this point you should find that you can easily run a fork through the lemons. Remove from the heat and set the lemons aside to cool in a dish. ** Do not throw away the water in the pan.

- Preheat your oven to 150 degrees Celsius.

- Measure the liquid in the pan – you should have about 1 litre (pulp and cooking liquid). If not, add some extra water to make it up to this amount.

- Once the lemons have cooled, cut them in half and scoop out any excess pulp. Separate the pulp from any seeds and add to the pan.

- Slice the lemon skins very finely*** and add to the pan as well. Add the sugar and, stirring well until dissolved, bring the mixture to the boil.

- Once the marmalade is boiling, wash your Preserving Jars and the lids thoroughly. Place into the preheated oven for about 15 minutes or so.

- Continue boiling the marmalade for at least 20 minutes. I use a jam thermometer to check it is ready but the cold saucer will work just as well. Spoon the marmalade into the still quite hot preserving jars, filling right up to about 1cm away from the top, and seal immediately. Quoted by gayle6

** I've used gayle's recipe for various different, or combined, citrus fruits, and find the process fascinating, especially how "jellied" the insides of the fruits are once cooled.
*** I use herb scissors to make lovely fine strips (easily..!!!!)

autumnwinds - 2019-08-28 17:48:00

ljayl wrote:

What about giving excess to a foodbank :)

yip - or a school.............

awoftam - 2019-08-28 22:07:00