We have a lopsided but very hardworking tangerine tree that produces more fruit than we can possibly eat. So of course, I asked around the neighborhood for any recipes people might have to share. These are from my neighbor Christi:
Vegan Tangerine Curd (No Eggs or butter)
1/3 C reduced Tangerine juice (2/3 cup with 1/2 tsp zest and 1 T. lemon juice, reduced to 1/3 cup), cooled and strained.
2-1/4 tsp. corn starch (or 1-1/2 tsp. instant mashed potato flakes)
1/4 C. coconut cream (NOT coconut milk, just the cream!)
1/4 C. sugar
2 T. margarine
Whisk juice and cornstarch in saucepan. Place over heat and whisk in sugar and coconut cream about 7 minutes or until thick. It should slowly drip off the whisk. Remove from heat and whisk in margarine. Cool to room temp, then refrigerate at least 2 hours, preferably overnight.
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Eggless Tangerine Curd Pie Filling
1-1/4 cup tangerine juice
1 cup coconut cream (not milk) just the cream
1/3 cup sugar (I don’t think any sugar is needed because of how sweet our tangerines are here)
1/3 cup corn starch
1-2 Tablespoons lemon juice
Whisk all ingredients together in saucepan. Cook while whisking on medium-high heat 5-10 minutes. It should thicken quickly and coat the back of a spoon. Quickly pour into a prepared/baked pie shell. Refrigerate at least 3 hours.
