Use these satsuma dishes to add a refreshing, tangy twist to your next meal. This fruit’s vibrant flavor is the perfect way to perk up any meal. In this post, you will find 15 satsuma recipes that are not only nutritious but also really tasty.
In a large saucepan, bring the water, fruit, and peels to a boil. Timer for 5 minutes of cooking. It’s time to turn off the heat, cover it, and let it cool. Hold in the fridge for 8 hours (or up to 1 day).
Put a dish into the freezer. Remove lid from citrus mixture and bring to a boil over medium heat. The thickest peel should only take around 20 minutes to get soft when cooking. Weigh the mixture, then put it back in the pot. Approximately three-quarters of a cup of sugar should be added for every cup of liquid.
Cook, stirring often, until mixture reaches a boil. For about 20 minutes, or until a candy thermometer reads 220 to 222 degrees, the mixture should be cooked. Using these steps, you may determine if your marmalade is ready to eat. Put some on a frozen platter and drop a tablespoon there. When the marmalade has a thin coating when pressed with a finger, it’s ready.
Cook for a few more minutes and check again if it continues to spread and thin out. Put the marmalade in containers with tight-fitting lids and let it at room temperature to cool. Cover and chill in the fridge for at least 12 hours before serving.
This recipe for satsuma jelly is one of my very favorites among all of the jellies that I’ve ever tasted. Because of its sweet and sour flavor profile, it is the ideal condiment to spread on toast or hot buttermilk biscuits and enjoy.
Everyone who has sampled this delectable bright-orange deliciousness has inquired about the recipe and requested it from me. This jelly tastes very wonderful, and it’s easy to see why because all you need to make it is juiced satsumas and a few other basic ingredients.
This cake with cream cheese icing, yellow cake, and chunks of juicy satsuma is a wintertime staple since satsumas are in season and inexpensive at that time. Save a few for dessert before they’re gone for good; you’ll be glad you did. Prepare the satsuma layer cake for baking.
Make light, moist yellow cake rounds and top them with cream cheese and individual citrus segments. Keep some extra pieces aside for the finish.
This handmade delicacy is stunning to look at and tastes even better than it looks; it has the perfect amount of sweetness, a tender texture, and zesty bursts of orange flavor.
Pre-heat oven to 375 degrees Fahrenheit. Place paper liners in a muffin tray that holds 12 servings.
In a large bowl, combine the flour, cornmeal, sugars, baking powder, and salt. Put the satsumas in a separate bowl and coat them with the flour mixture, using about 2 tablespoons.
Mix together in a dish the yogurt, milk, eggs, orange juice, rosemary, and vanilla. Be cautious not to overmix after adding the yogurt mixture to the remaining flour mixture and mixing until just incorporated. Mix in the satsumas very gently. Scoop the batter into the ready muffin cups. Coat with ground almonds.
20–25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Wait 10 minutes before transferring muffins to wire racks to finish cooling.
You can’t go wrong with this crisp biscuit with a cup of tea or coffee in the morning. The salty taste of the sea goes well with the sweet taste of Satsuma mandarin.
A mandarin orange slice should be placed in the depression on top of each biscuit. Bake at 350 for 15 minutes, then sprinkle with raw sugar and bake until golden.
Take cookies out, let them cool on a cooling rack, then dust them with powdered sugar.
It’s true that mandarin rind isn’t particularly appetizing on its own, but when sliced extremely thinly, it adds a wonderful flavor to these cookies.
The satsuma and yoghurt cake you make turns out moist and light in texture from the yoghurt and the citrus glaze. Adding the drizzle while the cake is still inverted in the tin is an unusual step at first glance. The drizzle will reach the center and base of the cake, completing the effect. Turning the cake out before adding the frosting ensures that the citrus flavor permeates every bite.
Right now, I can’t get through the morning without this Strawberry Satsuma Smoothie. It has a pleasant creaminess and a lively, stimulating taste. Sweet strawberry complements the delicious orange-banana taste.
- In a blender, combine the cashews, yogurt, milk, and satsumas. In order to achieve a silky consistency, blend on increasing speeds.
- Combine the ice, cayenne pepper, salt, frozen bananas, and frozen strawberries. The thick, smooth, and icy final result of a slow-to-high blender setting.
- Fill up some glasses and serve. Zest of one citrus fruit, optional.
I also have some Almond Macaroons to nibble on. They are free of gluten and processed sugar, with a crisp outside and a chewy inside, and crispy edges. The optional satsuma marmalade filling provides a bitter edge to balance the sweetness and aids digestion, and I’ve added almond extract to amp up the taste even further.
Use a food processor to combine the almond meal, tapioca flour, coconut sugar, butter, almond extract, vanilla, and salt until a ball of dough forms. Wrap tightly and chill in the fridge overnight.
Put the oven temperature at 350 degrees Fahrenheit. Prepare a baking sheet with parchment.
Take the dough out of the fridge and roll it into 1 tablespoon sized balls, placing them on the baking sheet an inch apart. For best results, bake for 8-10 minutes, or until rims are golden but center is still soft.
Take them out of the oven and let them cool on the sheet.
Sprinkle powdered sugar over the cookies once they have cooled. The cookies can be eaten as is, or you can make sandwich cookies by spreading 1 tablespoon of marmalade between 2 cookies and continuing with the remaining biscuits.
The sight of a meyer lemon or clementine may be like gazing at the sun after a week of cloudy skies. And a mouthful of fresh satsuma or pomelo juice is as energizing as it is pleasant.
Citrus fruit is so astute as to come into season when we most need an infusion of vitamin C to stave off the onset of cold and flu season.
Now, every winter, I eagerly anticipate the procession of citrus that enters our kitchen and brightens the dark, cold, and short days with its brilliant orange and yellow orbs.
Do you know what it’s like to eat chocolate-covered orange peels? I first tasted the delicious marriage of chocolate and orange at a local candy store when I was a youngster. Since then, I’ve always wished I could combine the two in my own way, and now I can!
Take the chocolate out of the saucepan and dip each slice of dried satsuma in it so that it covers about half the slice. Once the slice is coated, take it from the chocolate and set it back on the parchment paper, twisting to prevent drips. Proceed with the rest of the slices in the same manner, and then chill the dipped ones, along with the parchment, in the refrigerator for at least 15 minutes.
Once cooled, serve immediately or keep for up to a week in an airtight container in the refrigerator.
11. Citrus Margarita
The original Margarita was too heavy, but now I can only drink skinny ones. All the sugar that goes into a regular margarita makes my stomach hurt, so I only drink the slim kind. One of the nicest things about this dish is how easily it adapts to different citrus liquids. Blood oranges, satsumas, tangerines, oranges, grapefruits, etc., are all great citrus options that vary with the seasons.
We could probably talk about this for days. The final product should consist of citrus juice, high-quality tequila, a dash of lime juice, and some sparkling water. That slim margarita is the greatest you’ll ever have, and you’ll feel great without suffering from a sugar crash in the morning. For the simple reason that nobody needs one of them!
The first steps of this dish were taken on a dreary morning when the rain was falling steadily. It was the sort of day for scratchy old albums and dark coffee. Inside, it was warm and aromatic with the aroma of roasting satsuma oranges while the rain fell outside. Contrasting with the gloomy sky and the golds and russets of the wet terrain, the vibrant jewel tones on the plate rang out with vivacity.
This kale salad with pomegranate is the perfect holiday salad since it is topped with citrus segments, Brussels sprouts, almonds, and a bright, acidic, and creamy dressing made from Greek yogurt. You may have it in about 20 minutes.
- Put the greens and the required quantity of dressing in a big bowl.
- In roughly two minutes of massaging, the kale will begin to wilt and lose around half of its original volume.
- Toss the salad rapidly to add the remaining ingredients. If more flavor is desired, more dressing, salt, or pepper can be added. Start serving right now.
For the colder months, try this green smoothie made with kiwi and satsuma. The use of kiwi and satsuma, two fruits with vivid, tropical aromas, can perk up even the grayest of winter mornings.
- Take the skins off of the kiwis and satsumas. Cut the kiwis into thin slices, then cut the satsumas into quarters. It’s important to check the wedges for seeds and get rid of them if necessary. Put in the freezer and let for at least one hour, or until solid.
- All components should be blended until smooth in a blender, and depending on the power of your blender, you may need to add a little extra coconut water (or ordinary water).
- Immediately dish it out. It’s enough for two meals.
The satsuma can be grilled a day ahead of time, cooled, and stored in the refrigerator in an airtight container. You may use them at room temperature or cooled in this dish.
- Turn on a charcoal grill to direct heat, or heat a gas grill to medium. Brush the grill rack with oil.
- Place the orange slices on the grill after the charcoal is ashy or the gas grill is hot. To get a mild char, cook for 3–5 minutes per side. Put onto a serving dish.
- Dot the fruit with cheese, then sprinkle with oil. To serve, sprinkle with mint or basil and, if used, pomegranate seeds.
- Provide at a warm or room temperature.