Some really excellent ideas on this thread!
I periodically have a similar situation (I’m in a citrus friendly climate) and two of my favorite recipes are the clementine fennel chicken from Ottolenghi’s Jerusalem and Claudia Roden’s orange cake, from her 1960’s classic A Book of Middle Eastern Food. Both recipes use the whole fruit (except seeds), which I appreciate.
The cake recipe’s first step is to boil the oranges until soft (which can take 1-2 hours) and then puree them, but I have found you can boil a big batch at once and then freeze the puree in recipe sized portions (I do 8oz). Not only does the frozen puree last forever, but having it on hand already prepared makes an already pretty easy recipe quicker and easier.
The chicken recipe calls for clementines but I’ve used many tangerine/clementine varieties and they all work.
