CLEMENTINE FRUIT RECIPES
CLEMENTINE JELLY | FRUIT RECIPES | JAMIE OLIVER
Christmas in a glass. You can use virtually any type of juice for jelly but clementines are delicious this time of year.
Total Time 10 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Pour the clementine juice into a pan on a high heat to warm through – don’t let it boil. Add a little sugar to sweeten – not too much, you still want that zippy clementine flavour.
- Peel the ginger and grate a tiny bit into the pan. Grate a bit more onto a chopping board, then squeeze it over the pan of juice so you get a few drips of ginger juice in there. Take the juice off the heat.
- Sprinkle the gelatine over the juice, then whisk in quickly.
- Arrange 6 small serving glasses on a tray. Peel the clementines, slice into thin rounds and put 2 in each glass. Sieve the juice mix into each glass, allow to cool, then refrigerate for about 3 hours, or until set.
- To serve, mix the vanilla into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave a few pretty bits of chocolate on top.
Nutrition Facts : Calories 91 calories, FatContent 1.4 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 14.5 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
BEST CLEMENTINE RECIPES - OLIVEMAGAZINE
Make the most of this delicate citrus fruit with our recipes, from festive layer cakes to showstopping trifles, and plenty more sweet treats
Provided by Janine Ratcliffe
Categories baking
Number Of Ingredients 1
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Reviews 4.4
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Category dessert
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- I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
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CRANBERRY & CLEMENTINE JELLY RECIPE | BBC GOOD FOOD
Tangier than red current jelly, this fruity condiment works well cold cuts, or to enrich gravy. It also makes a great Christmas gift.
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Condiment
Calories 36 calories per serving
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Condiment
Calories 36 calories per serving
- Return the liquid to the pan and add the sugar. Heat until dissolved, then bring to the boil, skimming off any scum that rises to the surface, and allow to cook for about 20 mins. Use a sugar thermometer to take the temperature up to 105C or, after 15 mins, start checking it’s set by dropping the mixture onto a chilled plate. When it is ready, the mixture will appear set when you push your finger through. The drips that come off the spoon will also look syrupy. Spoon off any remaining scum and stir in the Port. Pot into the jars, then leave to set. Will keep for at least a year.
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CLEMENTINE AND ALMOND CAKE RECIPE - BBC FOOD
This cake is a celebration of Californian citrus fruit. After the gold rush, the prosperity of this state, came from the massive cultivation of oranges. Californians treat citrus in the same way as the British view apples. They know all the many varieties and shop for them by taste and name. You can use any kind of small citrus fruit for this cake.
From bbc.co.uk
Reviews 4.9
Cuisine American
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Reviews 4.9
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- Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments.
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RICK STEIN'S CLEMENTINE, ALMOND AND OLIVE OIL CAKE
Rick Stein's Clementine, Almond and Olive Oil Cake, as seen on his BBC series, The Road to Mexico, is a perfectly moist cake and an ode to Californian citrus fruit.
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
Put the whole clementines in a saucepan and cover them with water. Bring to the boil and simmer gently for 20–30 minutes until the clementines are tender. Remove them and set aside until cool enough to handle. Cut the fruit in half and, with the tip of a knife, remove and discard the pips. Put the skin and pulp in a food processor and blend to a paste.
Preheat the oven to 180°C/Fan 160°C. Grease a 20cm springform cake tin and line the bottom with baking parchment. Whisk the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Add the clementine paste and stir, then fold in the ground almonds and baking powder.
Spoon the mixture into the prepared tin. Bake for about 50 minutes or until well risen and golden. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack while you make the syrup.
Warm the sugar and lemon juice in a small pan until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti and drizzle over the lemon syrup. Let the cake cool completely in the tin, then turn it out on to a serving plate. Dust with icing sugar and serve with whipped cream and orange segements if you like.
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CLEMENTINE AND CRANBERRY GLAZED CORNISH GAME HENS RE…
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Reviews 4.9
Total Time 2 hours 20 minutes
Category main-dish
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Total Time 2 hours 20 minutes
Category main-dish
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These intensely flavorful slices are the perfect garnish for a clementine cake and any other dessert that calls for a sweet dash of citrus. Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally. The sugar syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 30 minutes
Calories 79 per serving
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Reviews 4
Total Time 3 hours 30 minutes
Calories 79 per serving
- When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.
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CANDIED CLEMENTINES RECIPE - NYT COOKING
These intensely flavorful slices are the perfect garnish for a clementine cake and any other dessert that calls for a sweet dash of citrus. Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally. The sugar syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 30 minutes
Calories 79 per serving
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Reviews 4
Total Time 3 hours 30 minutes
Calories 79 per serving
- When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.
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