I’ve just received a couple cases of clementines which are approaching the end of their life.
I’ve never cooked with them, normally I just peel and eat them. I’m not sure if I’m up to the task of eating all these in the next few days. So if you’ve got some tips on something I could do to make them last longer I’m all ears
When life gives you oranges, don’t make orange juice. Make life take the oranges back! Get mad! You don’t want those damn oranges, what the hell are you supposed to do with these? Demand to see life’s manager! Make life rue the day it thought it could give Bougie_Birdie oranges! Do you know who you are? You’re the man who’s gonna burn a house down! With the oranges! You’re gonna get your engineers to invent a combustible orange that burns a house down!
Cave Johnson Orangeade is pretty much napalm
Literally just Agent Orange marketed as a soft drink.
Look at you, flying through the air like a majestic eagle… piloting a blimp.
Make marmalade. You can jar it to store for later or give it away for christmas presents.
Honestly, somehow I’ve gone my whole life without ever having marmalade. That sounds like a fun new recipe for me
I bet if I start with the homemade stuff I’m never going back to store-bought. Although, I guess I haven’t gone to store-bought yet anyway
Why wait for Christmas’s?
Hehe.
Candied oranges:
I’d probably candy the peels and squeeze+freeze the juices.
EDIT: jordanlund recommended candying the slices instead. That would also work well. They’re specially great on coca de Sant Joan.
Candied peel, but then I’d do marmalade.
Huh, I had no idea you could candy just the peel. Do you think that would work okay with a clementine? They are quite thin skinned
Coca de sant Joan looks like a really interesting dish, rather exotic
It works well, specially with thinner peels - the syrup penetrates faster, and the peel gets a bit thicker after candied.
Coca is delicious, and I heavily recommend. I typically prepare it with candied fruits and an egg-based cream, but if you want you could do it with the candied clementine slices alone.
I absolutely love coca but I’m confused about the taste, it always makes my mouth numb.
J U I C E
Make a giant screwdriver with the pulp and some juice. Invite the neighborhood to get drunk.
Juice and freeze, like a better frozen minute maid.
Use the hollowed remains and some juice for orange slice jello shots.
Make your own orange Julius / orange dream from Jamba.
Orange sorbet/sherbert
I’ve never made sherbert before, but I do like me a frozen desser
If you are adventurous.
Can personally confirm that this will not taste great lol oranges are notorious
I think it isn’t a problem. https://lemmy.world/post/20855825
Yes, you can ferment orange juice, but the end product does not taste good.
While it’s technically possible to ferment orange juice, the resulting drink is likely to be very sour, with off-flavors and a less-than-pleasant aroma.
Random website from a quick search that backs up my experience https://expertbrewing.com/can-you-ferment-orange-juice/
It’s always worth a shot. Every piece of research I did on watermelon wine said it’ll taste like cucumber at best and rotten carrot at worst. I can happily confirm that it didn’t deter me and I gave it a shot, it ended up being one of my favorite things I fermented and tasted like candied watermelon that wasn’t artificial
Love your posts, and I have taken the shot with fermenting OJ, myself! It was fun, but turned out horrid. I kinda doubt OP shares this interest and is probably looking for more practical suggestions
Only motivates me more to try it out! Worst case scenario it can always be distilled to pure ethanol lol. And yeah, probably not but hey you never know
Best I can do is freeze distilling ☹️ makes some good applejack though 🙂 (I mean with apples, not oranges lol)
I’m just saying that there are weirder things people tried (I’m looking at you @poleslav@lemmy.world )
I was going to do a lemon wine and now I might do orange brandy as well just to give it a shot lol
Homebrewing is one of those things that I’m equal parts interested and intimidated.
It definitely has some appeal, I’m just worried about creating a hazard. Every know and then you hear about a moonshine still around here exploding - and while I’m sure that’s not the risk with all liquors I do worry about fermenting “wrong” somehow and making poison
But hell, I do want to try it sometime. I’m just also worried about investing in some equipment and then never using it twice. My kitchen used to be something of a gadget graveyard 😅
To be fair I suggested it as a joke.
As for creating poison, it is hard to make something poisonous and at the same time good tasting. Stilling moonshine is on another level (and you have to be pretty reckless to poison yourself with methanol).
Loads of equipment is only “quality of life” improvement. So if you don’t mind to repurpose something you already have, spending more time on it and it may be little harder, you can do it without selling your kidney.
You can look at the sidebar of our community, there are starter guides to give you some ideas. I think that least gear intensive is mead or cider/wine from store bought juice.
MAKE ALCOHOL
If it is gonna ferment, ferment it on your terms
Squeeze them onto you meats to marinade them
When life hands you oranges…
Marmalade gets my vote as well.
Sorbet would be nice.
You could also try your hand at arancello, which is just limoncello using oranges. https://www.foodnetwork.com/recipes/giada-de-laurentiis/orangecello-recipe-1922221
Cheong could also be nice. You would use equal parts by weight thinly sliced clementines and sugar (or honey). Mix the sliced clementines with half of the sugar, stuff into a sterilized jar, then top with the remaining sugar. In a week the sugar should turn into a really tasty syrup. This can be used to make sodas, Korean tea, etc.
Going in the other (savory) direction, you could salt cure them. https://www.foodnetwork.com/recipes/jamie-oliver/salted-preserved-lemons-recipe-1955868 They would be great in middle eastern dishes.
