Clementines are delicious, the perfect size for snacking, and they peel with ease (particularly compared to an unwieldy orange). The brightly colored crates even look great displayed on a kitchen countertop, which is where my crate of Clementines currently resides.
Even though we eat Clementines quickly at my house, it’s not often that we make it through a full crate before they begin to spoil – and it makes me very sad to waste those adorable little things. So I have been on the lookout for ancillary uses for Clementines. It’s a bit tricky. Other than a Clementine marmalade (I am not a jam maker, so this would require the drafting of family reinforcements to complete), I have been stumped.
A Clementine vinaigrette salad dressing comes to mind – one could even throw a few peeled segments into the salad for good measure. Clementine ice cream, sherbet or sorbet was also a possibility, but I couldn’t find a recipe I was really excited about.
I was, however, pleased to find a promising recipe for a simple cocktail using Clementines, which I modified a bit by adding more Clementine and a soda topper to lighten. The end result, my Clementine Cocktail
, is light, fresh and bright, and best of all uses a whole Clementine – bringing me that much closer to successful consumption of my crate!
How do you use your crate of Clementines?
Michelle Palm created the Jelly Shot Test Kitchen blog after discovering a lack of cocktail-style jelly shot recipes. Look for her posts here, and check her Tablespoon member profile often to see what she’s already gelled up!