Yellow Mangosteen Butter by Jenny Scodellaro
Mash 3 yellow mangosteens (about 1 cup of pulp)
In a heat proof bowl beat 4 eggs with ¾ caster sugar
Add the juice of one large lemon juice and 125 gms softened butter.
Add the mangosteen pulp and place in a double boiler or try a heat proof bowl on a metal egg ring in a saucepan of water. Bring the water to a gentle rolling boil, stir the mixture regularly for 30 minutes until it thickens. Cool and pour into sterilised jars.
Yellow Mangosteen Sauce by Christine McMaster
The tree is fruiting beautifully this year so I made a savoury sauce that is totally yummy. Remove the skin by pouring boiling water over and allow to stand for a minute or so. The skin then peels off easily. To cut the flesh from the stone, cross-hatch the flesh all around the fruit and cut it away from the stone or squeeze the fruit to flip the stone out.
5 cups mangosteen pulp, ½ cup maple syrup, 3 cups water, 30 g pectin (Jamsetta) or do it the other way with lemon pips etc.
Boil together to reduce the moisture slightly and bottle. This makes about six medium-sized jars of sauce.