Wednesday, January 29, 2014

Oh My Darlin' Clementine...

One of my Family's favorite treat this time of year or these juicy little treats. Fabulously delicious eaten fresh, and famous enough to have a song with the same name... We give you an easy one this week! 

What is it?.........................
Clementines ( hybrid of a variety of mandarin orange)

Where does it grow?......... 
Clementines, usually grown in Morocco and Spain, have been available in Europe for many years. A market for them in the United States was created recently, when the harsh 1997 winter in Florida devastated domestic orange production, increasing prices and decreasing availability. California clementines are available from mid-November through January; this availability has them referred to in some areas as "Christmas Oranges".

How do you prepare it?....  
You peel them like you would an orange. They are very easy to peel, like a tangerine, but are almost always seedless. Clementines are, thus, also known as seedless tangerines. After you peel them you can cook with them just like you would most citrus fruits.
What does it taste like?.....  
Much the same as an orange, only sweeter and with out the hassles of seeds.

Have you ever tried it?......
Yes... We start eating them around Christmas time and then switch back to oranges around Easter.

What recipe would you suggest using this mystery Ingredient?..... 
Clementine Cranberry Sauce


1 Package fresh cranberries
3 clementines (peeled and broken into segments)
½ c. brown sugar
½ c. pecans, coarsely chopped (optional)
½ tsp. ground clove
1 tsp. ground cinnamon
½ tsp. salt

Directions: Combine all ingredients and cook all over low to medium heat until the cranberries clementines have become soft and smashable, approximately 15 -20 minutes. Excellent served as a side or as a topping for a roasted turkey or roasted pork.

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