Tangerine Persimmon Sauce Recipes

TANGERINE PERSIMMON SAUCE

Steps:

• Put the persimmon, tangerine juice, zest, palm sugar, Grand Marnier, water and salt into a blender . (Do not pour use the water you have reserved in the glass.) Blend on high until ingredients are liquefied.
• Pour the blended mixture into a medium saucepan. On low, to medium low heat, stir frequently, and bring the mixture to a simmer.
• Just before the mixture begins to simmer, add the arrow root to the water in the glass, mix thoroughly, and while vigorously stirring the mixture in the pan gradually, and slowly pour some of the arrowroot into the mixture. Keep stirring until the sauce is as thick as it is going to get. Note: You may not need all of the arrowroot so add slowly, and stir quickly. It should have some body yet pour nicely.
• Remove from heat.
• At this point you have some options which should be taken into *consideration at the time the mixture is thickened.
• The sauce can be allowed to cool, or be served right away without cream on sweet potatoes, baked fish or as a glaze for ham.
• If you desire you can pour a little bit of heavy cream on top, or whip the cream with a tsp or two of palm sugar, and a touch of vanilla, and a dollop served on top (garnish with a sparse sprinkle of leftover chopped zest), or immediately after removing from heat add 1/3 cup heavy cream and stir until blended completely then pour over pan fried plantains, crepes, ice cream, pies, un-iced chocolate cake, etc.
• *Consideration;.
• If cream is added you will likely need to use a touch more of the arrowroot as the cream will thin down the sauce.
• With or without the cream you can add more arrowroot to thicken the sauce until stiff. Cool, and pipe into puff pastries, or onto shortbread tarts.
• Refrigerating should thicken the sauce just a bit more.
• Enjoy.

PERSIMMON CRANBERRY SAUCE

Steps:

• Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
• Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

TANGERINE CHICKEN

Steps:

• Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
• Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
• Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
• Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.

FAST AND EASY TANGERINE SAUCE

Steps:

• Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
• Put pan on low heat.
• You want to heat up the mixture without boiling it.
• The butter should be completely melted and sauce steaming.
• While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
• Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
• Keep whisking until sauce thickens.
• Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.