Pantry Cooking with Citrus

January 16, 2013

Pantry Cooking with Citrus
André Baranowski

These citrus staples, including candied clementines and key lime curd, allow you to quickly and easily infuse bright, sunny notes into any dish or meal.

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See the Recipe André Baranowski

Lemon Curd

This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes. Get the recipe for Lemon Curd »

Candied Clementines

After simmering clementines in simple syrup, you end up with pockets of sweet, tender fruit suspended in a bright, slightly tart liquid. They make the perfect gift for cocktail lovers and home bakers. This recipe comes to us from Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round.
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Christopher Hirsheimer
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Christopher Hirsheimer

Key Lime Curd

Punchy key lime curd is delicious spread on breakfast toast, dolloped onto cake, or slathered between graham crackers. Get the recipe for Key Lime Curd »

Sour Mix

For a cocktail lover, nothing beats fresh, homemade sour mix. A refrigerated bottle will keep for about two weeks—but we doubt it will last that long.

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