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What can I do with clemantines? [moved from General Topics]

I have a bunch but I've kind of forgotten about them. They're pretty nice on their own, but sometimes you get one that isn't sour or sweet and has that weird taste to it.

Sometimes I just chuck it and start a new one, but is there something else that can be done mainly with clemantines (hopefully not too time-consuming). A cocktail or something would be alright. Doesn't even have to be consumable, could be a scented candle or something.

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  1. On the advice of Bitten Word, I made this and it was a great way to use up clementines. Clementine salsa, originally from Bon Appetit:


    1 Reply
    1. re: tcamp

      I forgot to say, I don't usually ... or ever, like sweet and savoury together. But with the tomatoes, that could work. I actually forgot about my preference for a second, although having it with chicken might be too much.

    2. We just made a super-simple fruit salad with grapefruit and clementines (cut off the tops, bottoms, and peels with a paring knife, slice in rounds or half moons) - great as a quick, refreshing first course.

      1 Reply
      1. re: rovingfoodie

        We made a simple fruit salad with clementines, as well. For ours, we peeled the oranges, and cut the sections in half, then tossed with toasted coconut, toasted almonds, and a bit of orange liquor (we used Patron because we had it, but Gran Marnier would work). It was yummy as a dessert after a spicy meal of chile rellenos, rice, and beans.

      2. Save the peels in a little dish by the sink. Throw in a couple pieces when you run the disposal. Keeps it smelling fresh.

        3 Replies
        1. re: ChrisOC

          Good tip, but we don't generally have the sink grinders in the UK. Maybe I'll throw some in the bin ;)

          1. re: Soop

            For our appetizer salad on christmas I made a salad with arugula, shaved fennel and clementines. I made the dressing with shallots, lemon juice, clementine juice and a touch of olive oil. I also seared some shrimp and topped the salad with those, very refreshing and quite yummy!

          2. re: ChrisOC

            Great tip! I do that with all kinds of citrus peels.

          3. I eat them all day just as they are as snacks. Also, they can be put in the pan with chicken or pork as they sautee with some white wine and spices. Also I would put them in a salad as they add a great citrus twist.

              1. re: Pia

                I was going to mention the clementine cake popularized by Nigella Lawson (who based it on the Middle Eastern orange-almond cake recipe of Claudia Roden). There are many threads on Home Cooking about this cake. Because I know Soop is in the UK, I'm linking the recipe in British measurements and terms: http://www.nigella.com/recipe/recipe_...

              2. i dry the peels and store them in a jar with cinnamon, ginger or whatever spices you prefer, then simmer a bit on the stove in an old pan to make your home smell great.

                1. Once peeled and thinly sliced we decorate the tops of tea bread, muffins and poundcakes with clementines just before baking and they add a wonderful texture, fragrance and taste to each.

                  1. Once a year they're available locally here in So. Cal. (at least that I know of). Once a year I buy the box. They are only offered by the box here, again, that I know of.
                    The first time, I hoisted them off as lunch fruit & after school snacks, thinking them a marketer's name for tangerines of some "new" variety.
                    Since that mistaken first year, (and all those leftovers - nobody likes them out of hand here), I've found their niche for us: Summer drink "ice balls".
                    Just have a seat and set to paring them - as though you'll supreme them, but you won't really.
                    Lay them out on a small rimmed cookie sheet, freeze until hard & bag them up for tossing into the blender mid-summer.
                    Absolutely delightful additions to summer's blender drinks, instead of a scoop of ice!

                    I may make the Clementine Cake, with next year's box, too. Orange zest is _so_ lovely in baked goods! So is lemon zest - one can never have enough over here! '-)

                    Of course, you _may_ wish to follow your muse with the scented candles, or, simply clean them out after lopping off their tops and backfilling with an orange mousse, or chiffon...
                    They are a handy-sized "serving container" for any number of sides/ picnic items!

                    I wonder if the peel would yeild a very pleasant candied peel, or not... I don't think so, but it seems I've been wrong about Clementines on various counts, so, anyone?

                    6 Replies
                    1. re: SusanaTheConqueress

                      That's a fantastic idea!!!

                      I completely forgot about them though... wonder if they'er ok...

                      1. re: Soop

                        You know, I was thinking on that, "sometimes they're not sweet, or sour - just that "weird taste"... I wonder if they're going bad...
                        After losing more citrus than I'll mention, I stopped heaping it and started laying it unstacked in a very long "leaf" of Monkey Pod Wood" just deep enough for a layer and with undulated sides - perfect for visual interest and keeping them from touching too much - plenty of air circulation, too! '-)
                        Even when snagging the big bags of organic oranges at 98 cents (regular $3.98) from Fresh & Easy I don't experience loss to rot over here with this display/storage method.
                        10:1 I'd say that "off taste = off-citrus fruits & time for the composter's help

                        1. re: SusanaTheConqueress

                          well a few years back I was big on Oranges, and even fresh from the display they can taste different. I like sour more than sweet.. and there are some which aren't as juicy, but they have loads of those fleshy strands - know what I mean?

                          1. re: Soop

                            Clear as a bell over here! '-)
                            More a "quality control issue" than a "spoilage issue".

                            1. re: SusanaTheConqueress

                              For Valentine meal last year I chiled six perfect clemintines of the same size to just above freezing. These were peeld and spread in a circle on a small Wedgewood plate. Room was left in the middle of the circle and two small piecs of sauteed fois gras placed there. A qiuck reduction of clemintine juice and the drippings from the fois wAas utilized to finish the dish. A Schramsberg Blanc de Blanc was the wine pairing...simple but stunning!!!!!!

                      2. re: SusanaTheConqueress

                        Bit late, but yes, the peel is very nice candied.

                        I don't try to slice it neatly as I do navel orange and grapefruit peels. Instead, I leave it in chunks as it peels off the fruit, just tidying up the edges and pulling out any obvious fibrous strings before blanching, syruping and sugaring.

                        Haven't used it in a lot of recipes yet, but it has the characteristic aroma of all the mandarin peels, and should be a real zing in shortbread or other plain cookie. I may put some in this year's panettone in addition to homemade candied lemon peel.