Here's a Chinese honey tangerine (one of many) that Enterprise sent us. They're pretty loose-skinned, are awfully seedy, and have a funny empty space in the center.
I hand-juiced a bunch to make a really terrifically tasty pitcher of pulpy juice. Then I used the juice to make Epicurious's tangerine sorbet, and it was ... frankly, yuck. Grainy and watery and pretty much indistiguishable from a mashed-up orange Popsicle.
If you've got a lot of citrus of your own, I can recommend the reckless marmalade we made a year ago. I am also recently digging America's Test Kitchen Feed, particularly the DIY section, and I'm sure their instructions for making Seville marmalade--down to warming the sugar in advance--are excruciatingly correct.
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