I made Mandarin Orange Barbecue Sauce and like the initial taste but it had a bitter after taste. I am thinking it is the pith and the skin on the actual mandarin meat maybe?
Would love some input from the peanut gallery oops I mean you great people here. I have posted the recipe I cam up with and if anyone can make and suggestions I would appreciate it. My first thought is to actually skin the mandarin meat then cut it up . or just use mandarin juice and some zest. all input appreciated.
1 can (10 1/2 ounces) condensed tomato soup
1/4 cup dark brown sugar Splenda
1 Mandarin Cut in Small pieces
2 Mandarins pulverized in the food processor
1/2 cup bottled Italian dressing
3 tablespoons finely chopped fresh onion
3/4 teaspoon salt plus
1 garlic glove minced
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 tablespoons apple cider vinegar
Place all the ingredients in a medium-sized saucepan. Heat over
medium heat, stirring occasionally,until the mixture is heated through.
I then let it simmer for 15 minutes to reduce
thank you in advance for the input