Pantry Cooking with Citrus

January 15, 2013

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.

See the RecipeAndré Baranowski
Lemon Curd

Lemon Curd

This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.André Baranowski

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.Nicole Franzen
Christopher Hirsheimer
Christopher Hirsheimer
Key Lime Curd

Key Lime Curd

Punchy key lime curd is delicious spread on breakfast toast, dolloped onto cake, or slathered between graham crackers.Helen Rosner
Sour mix

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. See How to Make Homemade Sour Mix »Ingalls Photography

Latest

Wine Legs: What Causes Those Little Streaks of Wine That Form On The Side of The Glass?
Our Most Succulent Sweet and Sour Cherry Recipes
Our 22 Best Southern Breakfast Recipes
All Hail Cincinnati, The Queen City
What Diana Kennedy Taught Us About Appreciation vs. Appropriation
Pretty in Pink: An Icebox Pie to Celebrate the Midwest’s Local Rhubarb
20 Desserts for Whipped Cream Fanatics
Our Favorite Indian Dessert Recipes
Rhubarb-Lime Icebox Pie
ADVERTISEMENT / ADVERTISE WITH US