The acquisition of a crate of clementines is cause for celebration in most homes. When the little oranges arrive the household rejoices in the knowledge that scurvy is a concern of the past.
Soft, thin peels are shed with abandon, and itty-bitty orange segments burst in mouths, causing waves of contentment and vitamin C to reverberate throughout the homestead.
A week or so later there are often a few lonely clementines still clinging to wholeness in the bottom of the crate. They may, or may not be eaten. The latter is a tragedy unique to those families who over-commit with too large a crate. When in doubt, go for the mesh bag, as miniature citrus is a terrible thing to waste.
How to use clementines
- Peel, and eat raw. These juicy little oranges have a low acid content, and sweet flavor, making them perfect for snacking.
- Can clementines in sugar syrup. Like peaches, clementines can be preserved in jars with the help of sugary syrup. The preserved mandarins can be enjoyed all year long as-is, or they can be added to tarts, pies, and other lucky desserts.
- Make Clementine Marmalade. You'll have something delicious to smear on cookies, crackers, and peanut butter sandwiches.
- Make Clementine Syrup. Clementine flavored simple syrup is a delicious treat for cocktail mixology, waffle enhancement, glazed meats, and general drizzling.
- Candied Clementine Peels. If you are into candied fruit peels, then clementines are just the thing!
- Brew some clementine-flavored booze! Why not? Infusing liquor with the sweet scent of clementines is super easy.
