Most of us are not lucky enough to live where citrus grows locally. And while eating close to the source is ideal, in this day and age not everything we consume will be from the corner farm. Salt, pepper, olive oil, coffee, tea…we can make conscious decisions to support fair trade and organic for as much as we can, while still working towards finding local for those things which are available. So for me, citrus is a part of our winter and holiday experience, no matter our climate. I love that sharp blast of citrus as my fingers break the peel on these dark, gloomy days of winter.
Citrus in winter is like the sun - fleeting, delicious, and memorable. One way to balance our distance with citrus is to use everything. Waste nothing. When we find it in season in the winter, use it all, enjoy it all. We use the peels and candy them, make garland, and dry for tea blends.
This recipe is simple to make, but quite a show stopper dessert. It is made in a spiced, fragrant syrup, but it isn't overly sweet. It is nice because it can be made ahead and stored in the fridge for a day or so before serving, so it is perfect for the holiday table.
Poached mandarins have a delicate flavour and add a great flair to the end of a holiday meal. This is simple to make, and tastes great. And don't forget to save the rind to make candied or dried citrus peel.
First prep your citrus; gently cut off the ends, peel the citrus whole, and remove any extra pith.
Citrus is a winter treat, to be enjoyed on these dark winter days. We boost our mood as well as our vitamins (A, B-6, C, folate), fiber, and minerals (potassium, calcium, iron). By using the whole fruit, we don’t waste a thing, and get the most from these sunny, fragrant orbs. Yum.
I am a certified aromatherapist, clinical herbalist, organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, permaculturist, health justice activist, whole foods maker, and mother of two unschooled boys in south central Wisconsin.