How to Make Homemade Tangerine Puree from Garden Tangerines
Living in sunny Southern California means we are lucky to grow an abundance of citrus right in our own backyards. There are times during the season when our tangerine tree is so full of fruit, I simply don’t know what to do with it all. After all, one can only eat so many fresh tangerines.
Over the years, I have learned that making homemade tangerine puree is one of the most practical ways to enjoy citrus long after the harvest. It is simple, versatile, and such a lovely way to preserve seasonal flavor. It allows me to keep the taste of fresh tangerines on hand to use in cakes, drinks, sauces, and so much more throughout the year.
On my blog WM Design House, I may sometimes use affiliate links, which means a small commission is earned if you purchase via the link. The price will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link. Read my full disclosure policy here.
I’ll be sharing lots of the sweet and simple ways I use this tangerine puree over the next several months. I hope you’ll enjoy following along and maybe try a few of these recipes for yourself.
Why I Started Making Tangerine Puree
The first time I made tangerine puree, I was simply looking for a way to save the fresh flavor of the fruit for later. I quickly realized how useful and versatile it could be in my kitchen. From baking simple cakes to adding brightness to sauces and drinks, having this citrus puree on hand makes seasonal cooking feel easy and inspired. Over the years, it has become one of those small kitchen traditions I look forward to each citrus season.
I also love bringing citrus into our home in decorative ways, like the fresh and cheerful lemon tablescape I styled for spring entertaining.
Now that you know why this recipe has become a favorite in my home, let me show you how simple it is to make.
What is Tangerine Puree
Tangerine puree is simply fresh tangerines that have been softened and blended into a smooth, flavorful citrus mixture. It has a naturally sweet taste with just a hint of tang and a beautiful golden orange color.
This simple puree is incredibly versatile. It can be used in baking, stirred into drinks, added to sauces, or frozen to enjoy the fresh flavor of citrus long after the season has passed. If you ever find yourself with more tangerines than you can use, this is a wonderful place to start.
A Simple Way to Enjoy Fresh Tangerines All Year
Making homemade tangerine puree each season has become one of my favorite ways to use the abundance of fruit from our tree. While the process does take a little time, the effort is truly worth it.
I love knowing that with a bit of planning, I can preserve that bright citrus flavor to use later in cakes, drinks, sauces, and so many other recipes. Freezing the puree makes it easy to enjoy the best of citrus season long after the fruit is gone.
Even simple decorating ideas, like using citrus in wreaths or centerpieces, can make a home feel fresh and seasonal. I shared a favorite example in my fresh lemon wreath post.
I also used fresh tangerines as the inspiration for decorating a sweet “Little Cutie” baby shower, which brought such a fun and colorful citrus touch to the celebration.
Ingredients for Tangerine Puree
This is a simple, natural puree made with just one ingredient.
- Fresh Tangerines
- Water (for simmering)
How to Make Homemade Tangerine Puree
Now let me show you how easy it is to turn a bowl of fresh tangerines into smooth, homemade tangerine puree.
Step 1 — Wash the Tangerines
Begin by rinsing the tangerines well under cool running water. Since the fruit will be simmered whole, this step helps remove any dirt or residue from the skins.
Tip from wendy’s kitchen:
After rinsing the fruit, I like to take a moment to wipe each tangerine with a paper towel. It’s a simple step that helps remove any extra dirt or residue before cooking.
Step 2 — Simmer Until Soft
Place the whole tangerines in a large pot and cover them with water. Bring the water to a gentle simmer and cook the fruit for about 20 to 25 minutes, or until the tangerines feel soft when pressed.
This step helps mellow any bitterness in the peel and allows the fruit to blend more easily into a smooth puree.
Tip from wendy’s kitchen:
Try not to let the tangerines boil rapidly. A gentle simmer helps soften the fruit without breaking down the fresh citrus flavor too much.
Step 3 — Cool and Prepare the Fruit
Carefully remove the tangerines from the pot and allow them to cool until they are comfortable to handle. Once cooled, cut each tangerine in half horizontally. This simple step opens the segments and makes it easy to remove the seeds by gently turning the peel inside out.
Step 4 — Blend the Tangerines
Transfer the softened fruit, rind, and juice to a blender or food processor and blend until smooth. You can leave the puree slightly textured or continue blending for a silkier consistency. It really is a matter of personal preference.
Tip from wendy’s kitchen:
If your puree feels too thick, you can add a few tablespoon of the simmering water while blending. This helps create a smoother texture without diluting the flavor.
Step 5 — Portion and Store
At this point, the tangerine puree is ready to use. If you are not using it right away, portion it into airtight containers or freezer bags so it is easy to thaw and use later.
I like to portion mine into small freezer bags with about 1½ cups of puree in each. This makes it easy to grab just what I need later.
Tip from wendy’s kitchen:
When freezing your tangerine puree, don’t forget to label the bags with the date and how much puree is inside. I always try to press out as much air as possible before sealing — it makes storing and using it later so much easier.
Tangerine Cake (flourless and gluten free)
Equipment
- 1 Mixer
Ingredients
- 1½ cups homemade tangerine puree thawed if frozen
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup honey
- ¼ cup light olive oil
- 2 tablespoons amaretto
- 1 –2 teaspoons fresh tangerine or orange zest
- 3 cups almond flour
- 1 teaspoon baking powder
- Pinch of salt
- Optional finishing
- Powdered sugar for dusting
Instructions
- Rinse tangerines well and place them whole in a large pot.
- Cover with water and simmer gently until the fruit is very soft, about 20–25 minutes.
- Remove from the pot and allow the tangerines to cool.
- Peel the fruit, discard seeds, and transfer the softened pulp, juices and rinds to a blender.
- Blend until smooth, adjusting texture as desired.
- Use immediately or portion into containers or freezer bags for storage.
- Preheat oven to 350°F and prepare a 9-inch cake pan with parchment or light greasing.
- In a large bowl, whisk together tangerine puree, eggs, sugar, honey, olive oil, and amaretto until smooth.
- Stir in citrus zest.
- In another bowl, combine almond flour, baking powder, and salt.
- Add dry ingredients to wet mixture and stir just until combined.
- Pour batter into prepared pan and smooth the surface.
- Bake 35–40 minutes, until the cake is lightly golden and set in the center.
- Cool completely before dusting with powdered sugar or drizzling with citrus glaze.
Notes
- Cake can be made ahead and stored covered at room temperature.
- Tangerine cake freezes well once fully cooled.
- Use mandarin or orange puree if tangerines are unavailable.
How to Store Tangerine Puree
I like to freeze the puree in flat freezer bags or measured portions so it is easy to thaw and use later. Keeping citrus puree on hand is such a simple way to add fresh flavor to everyday baking, drinks, and seasonal recipes.
Ways to Use Tangerine Puree
There are so many simple and delicious ways to enjoy homemade tangerine puree.
This fresh citrus puree is incredibly versatile in both sweet and savory recipes.
Over the coming months, I’ll be sharing more favorite recipes and seasonal ideas. For now, this versatile citrus puree is wonderful to start using right away.
You can stir tangerine puree into cake or muffin batter, blend it into smoothies, or add it to citrus cocktails and mocktails for a bright burst of flavor. It also works beautifully in citrus baking, much like the sunny flavor in my lemon ricotta cookies, which are another simple seasonal favorite. This versatile puree can even be used to create fresh glazes and sauces, or simply spooned over yogurt or ice cream for an easy and refreshing treat.
Next, I’ll be sharing one of my favorite recipes, a tender tangerine almond flour cake that is naturally gluten-free and full of bright citrus flavor and color.
Having tangerine puree ready in the freezer makes it easy to bring that fresh citrus brightness into both everyday cooking and special occasions throughout the year.
Frequently Asked Questions About Tangerine Puree
Can tangerine puree be frozen?
Yes, freezing is actually my favorite way to store it. I like to portion the puree into small bags or containers so I can easily thaw just what I need for baking or drinks later in the season.
How long will homemade tangerine puree keep?
If stored in the refrigerator, the puree will stay fresh for several days. For longer storage, freezing helps preserve both the flavor and color beautifully.
Can other citrus fruits be used instead of tangerines?
Sweet mandarins or similar citrus varieties can be used in the same way. Each type of fruit will bring its own slightly different flavor, which can be fun to experiment with.
Do you need to sweeten tangerine puree?
In most cases, no additional sugar is needed. When the fruit is ripe, the natural sweetness of tangerines creates a lovely balanced flavor on its own.
What are some simple ways to use tangerine puree?
This bright citrus puree can be stirred into cakes and muffins, blended into drinks, or used to add fresh flavor to sauces and glazes. It is also wonderful spooned over yogurt or desserts.
Wrapping Up
Preserving the flavor of fresh tangerines in this homemade puree is a lovely way to extend the joy of citrus season. Whether you use it in baking, drinks, or seasonal entertaining, I hope it brings a little brightness and inspiration to your kitchen all year long.
You May also Enjoy!
Shop the Post
More about me!
Hello, I’m Wendy – a dedicated homemaker with a deep passion for decorating, gardening, cooking, and crafting. I find joy in harmonizing beautiful elements to fashion a space that is both comfortable and inspiring. I will help you create a beautiful home, one project at a time.
Wendy, I bet your home smells amazing when you are baking and making this puree. Wow, tangerine trees in your yard. Lemons and now tangerines how wonderful. Love it!
Thank you Tammy, there is so much you can make with this yummy puree! I can’t wait to share with you all.
This sounds amazing. I’ve never heard of this, but now I really want to try it!
Susan, it is such a great staple to have in the freezer as you can use if for so many different recipes. Coming soon!