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Satsuma Mandarins are most often eaten out of hand because they are so easy to peel, thanks to their very loose skin. Their bite-sized, sweet, juicy segments are nearly seedless. Characteristically Satsuma harvests yield a wide variety of fruit sizes from the same tree, giving them a whimsical feel. Their sweet flavor is unaffected by their size. Great in jellies and preserves.

They provide sweet citrus notes so are exceptionally delicious in salads when paired with fennel, blue cheese and other bold flavors. Chefs enjoy incorporating the flavors of Satsumas into mild fish dishes including Halibut, flounder and rock fish.

STORAGE: Store in a cool dry place, or in your refrigerator.

Beet Salad with Mandarin, Radicchio & Endive – Serves 6  2# red and golden beets, 1 clove garlic, 1 t. finely chopped shallot, 3 T. orange juice (Plus 1 T. for beet roasting), 1 t. lemon juice, Zest of 1 mandarin, 1 T. sherry vinegar, 1 T. red wine vinegar, 1/3 c. olive oil (Plus 1 T. for beet roasting), Salt and pepper to taste. 4 medium endive leaves, whole 1 small radicchio, thinly sliced   (cored, with outer leaves and thick white portion removed), 3 Satsuma mandarins, peeled and sectioned, 1/3 c. toasted walnuts or pine nuts.

Preheat oven to 375°. Clean and trim beets, leaving skins on. Toss beets with orange juice and oil. Add a little water in bottom of pan with a clove of garlic and roast beets, covered loosely with foil. Cook beets until easily pierced, 10-20 minutes. In a bowl, add both juices and vinegar to shallots and zest. Whisk in olive oil to emulsify, adding salt and pepper. Set aside.

Remove beets from oven and cool; peel, then cut into small slices. Toss radicchio and dressing and cover bottom of a platter. Arrange endive, mandarins and beets on top. Drizzle with remaining dressing and cover with nuts. Refrigerate any leftovers.

The Fuji apple has been one of the most popular apples in America for years. The Japanese apple known as Fuji took the United States by storm in the 1980s. The combination is a clear winner: the color, juice and firmness of a Red Delicious, and the heirloom flavor of a Ralls Janet.

These apples are excellent for eating fresh or in salads, and equally as enjoyable when used in pies and sauces.

STORAGE: Store in a cool dry place, or in a plastic bag in your refrigerator. Apples may seem crisper when they are chilled. If you choose to refrigerate, store away from strong-odored foods such as cabbage or onions so the strong flavors don’t transfer to the apples. TIP: Lemon juice keeps cut apples from discoloring.

Jellied Cranberry Sauce with Fuji Apples  – 12 Servings  Cranberries only need to be cooked for a few minutes before they burst and form a terrific cranberry sauce. To mold the sauce so it’s sliceable, add a Fuji apple, which is loaded with pectin, a natural gelling agent.

INGREDIENTS:

1 12-ounce bag fresh cranberries, 1 large Fuji apple, peeled, cut into 1/2″ dice, 1 cup sugar,  3/4 cup water.

PREPARATION:

Line an 8×4 inch loaf pan with plastic wrap and spray with nonstick cooking spray. In a medium pan, combine all ingredients, bring to a boil. Cook over moderately high heat, stirring frequently, until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours.

TO SERVE:      

Invert the jelly onto a serving plate and remove the plastic wrap. (Wet the plate with water to make re-positioning of the mold easier.) Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

MAKE AHEAD:

This cranberry sauce will keep in the refrigerator for up to 2 weeks when covered tightly with plastic wrap. (Leftover cranberry sauce is always great as a sandwich spread!)

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Tracie Burket
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