satsuma cake, for one.
Alton Brown's recipe turned out to be a good one, and it doesn't even require fruit pectin, so I didn't have to make a special trip to the store. I--uhh--lightly browned the first batch, so I made a make-up recipe the next day to prove to myself that I could indeed tend a boiling pot.
Start with satsumas and one lemon. I used my mini food processor to slice them, peels and all.
Add sugar and work out the lumps.