Three Ways with Clementines

Do you have a glut of clementines in your pantry that you don't know what to do with? Try the recipes below for innovative ways to use this citrus fruit
Star Anise, Cinnamon and Charred Clementine Relish, Clementine Gingerbread Syrup and Clementine Curd
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Star Anise, Cinnamon and Charred Clementine Relish, Clementine Gingerbread Syrup and Clementine Curd
November 10, 2019

CLEMENTINE GINGERBREAD SYRUP

Prep time: 5 minutes
Cook time: 5 minutes
Makes: 500ml

210g muscovado sugar
250ml clementine juice
2 tsp ground ginger
½ tsp mixed spice

1 In a small pot over a medium heat, combine all the ingredients together and stir
until the sugar has completely dissolved. 2 Take off the heat and pour into sterilised jars. 3 Store for up to a month.

STAR ANISE, CINNAMON AND CHARRED CLEMENTINE RELISH

Prep time: 15 minutes
Cook time: 60 minutes
Makes: 250ml

500ml apple cider vinegar
250g soft brown sugar
1.5kg clementines, peeled and pulled apart into segments
2 red onions, finely sliced
125g sultanas
2 garlic cloves, finely grated
5 star anise
2 spinneysFOOD Cinnamon Sticks

1 Combine the vinegar and sugar together and place over a medium heat. Stir until the sugar has dissolved. 2 Add the rest of the ingredients and stir. Bring to a boil, then reduce the heat and allow to simmer gently for 1 hour, stirring every 10-15 minutes (keep an eye on it in case the sugar catches and starts to burn). 3 Test the relish by spooning it onto a cold plate, if you can drag a spoon through it and the line holds for a few seconds, it’s ready. 4 Pour into sterilised jars and seal. Refrigerate once cooled. 5 Serve with crackers and matured cheese.

CLEMENTINE CURD

Prep time: 5 minutes
Cook time: 25 minutes
Makes: 350ml

3 whole large eggs
3 large egg yolks
170g spinneysFOOD Extra Fine Caster Sugar
Juice of 1 lemon
Juice and zest of 2 clementines
90g butter, cubed

1 In a large, heatproof bowl, combine the eggs, egg yolks and sugar together until smooth. Set aside. 2 Place the lemon juice and clementine juice and zest in a saucepan and bring to a rolling boil. 3 In a steady stream, pour the hot juice into the egg mixture while whisking continuously. 4 Place the bowl over a pot of simmering water, whisk over the heat until the mixture starts to thicken. 5 Pour the mixture through a sieve and add butter in, whisking after each addition, until the curd is thick and glossy. 6 Pour into sterilised jars and refrigerate.

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

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