Tangerine vegetable sauce


The tangerine tree next door was heavy with fruit and I have an understanding with the neighbor that I can help myself  to whatever hangs over the property line. There was quite a bit of it drooping into my yard so I went out to collect some fruit and set about seeing what I could come up with in the kitchen.
Bread? That might be OK, but I'm kind of sweeted out after the first round of holiday celebrations. A tangerine Mimosa could be interesting. Tangerine salad dressing? Maybe.
How about a sauce for vegetables? I had some broccoli just waiting to be eaten. I love citrus sauce on broccoli, though I had never tried tangerine. Why not? Let's give it a try.
Tangerines are a variety of mandarin orange. They have been cultivated for over 3,000 years in China and Japan. They did not reach Europe and North America, however, until the nineteenth century. The name tangerine comes from Tangier, Morocco, a port from which the first tangerines were shipped to Europe.
Tangerines are a good source of Vitamin C, folate and beta-carotene. They also contain some potassium, magnesium and vitamins B1, B2 and  B3.
Good and good for you.
Tangerine Sauce
1 1/2 cups tangerine juice
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons butter
1/2 teaspoon salt
  • 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.
  • Serve over stir fried broccoli 
Vegetarian.

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