A year late, but maybe this will be helpful for someone. So, I had the same worry about this being bitter. I've made candied orange peels many times for panettone, and there's that whole process of cutting away as much of the pith as you can, and then boiling the peels 2-3 times to get all of the bitter flavor out. And if you don't? Woo boy is it unpleasant! So, yeah. I was thinking this would be very bitter. I made it today, and it tastes great! Not bitter at all. I can't say why exactly, but I'm guessing it has to be (at least partly) due to the lack of thick pith on clementines/mandarins. Maybe cooking all the flesh along with it helps? I really don't know for sure. But I do know that the recipe came out delicious. I'll be trying it in my "test panettone" this weekend.
Thank you for producing this video. Several panettone recipes call for mandarin paste but give no instructions on how to this. Thank you again.
How can we use this
How long does it last?
But It doesn't ver bitter because of the peels and seeds?
A year late, but maybe this will be helpful for someone. So, I had the same worry about this being bitter. I've made candied orange peels many times for panettone, and there's that whole process of cutting away as much of the pith as you can, and then boiling the peels 2-3 times to get all of the bitter flavor out. And if you don't? Woo boy is it unpleasant! So, yeah. I was thinking this would be very bitter. I made it today, and it tastes great! Not bitter at all. I can't say why exactly, but I'm guessing it has to be (at least partly) due to the lack of thick pith on clementines/mandarins. Maybe cooking all the flesh along with it helps? I really don't know for sure. But I do know that the recipe came out delicious. I'll be trying it in my "test panettone" this weekend.
@@AnthonyJRapino thanks