Today, I decided to try the mandarin oranges. I zested four thoroughly. Next time I will likely zest a lot more for extra flavor.
I squeeze the juice of a lemon (about 2 tablespoons - between 1/8 and 1/4 cup).
I then squeezed enough oranges to make 1 cup of juice. I ended up using 12 oranges.
After that I followed the same recipe as my previous post, except I halved the sugar.
And for a bonus, this was what I ended up eating for lunch. It's definitely not the worst lunch I've had.
1/2 cup unsalted butter
1 1/4 cups granulated sugar
1 egg yolk
2 T fresh lemon juice
1 cup fresh orange juice
zest from 4-6 lemons