Yellow Mangosteen

by admin | October 17, 2023 4:14 am

• 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.

Source URL: https://stfc.org.au/recipes/yellow-mangosteen/

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