Best 2 Clementine Confit Recipes

Indulge in a culinary journey with our exquisite Clementine Confit recipes, where the vibrant citrus flavor of clementines takes center stage. Discover the art of transforming these zesty fruits into delectable treats, from the classic French confit to a refreshing sorbet and a tangy marmalade. Embark on a flavor adventure as we guide you through the process of creating these delightful confections, capturing the essence of clementines in every bite.

Let's cook with our recipes!

MARTHA'S LEMON CONFIT

Martha's Lemon Confit image

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Winter Recipes

Yield Makes 1 quart

Number Of Ingredients 2

Ingredients

3 cups kosher salt
4 to 5 lemons

Steps:

Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar, and covering each layer of lemons with salt. Seal the jar, and refrigerate.
The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Dice or julienne, and add to salads, stews, or grain dishes.

CANDIED CLEMENTINES

Candied Clementines image

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.

Provided by John Willoughby

Time 3h30m

Yield About 18 to 24 slices

Number Of Ingredients 2

Ingredients

2 cups sugar
3 to 4 clementines, peel on, sliced as thin as possible

Steps:

In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
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.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sodium 0 milligrams, Sugar 20 grams

Tips:

Choose ripe clementines: The best clementines for confit are those that are fully ripe, with a deep orange color and a sweet, juicy flavor.
Use a sharp knife: A sharp knife will make it easier to peel and segment the clementines without tearing the fruit.
Remove the pith: Be sure to remove the pith (the white part) from the clementines before cooking them. This will help to prevent the confit from becoming bitter.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the confit from burning.
Cook the confit slowly: Clementine confit is best cooked slowly over low heat. This will help to preserve the fruit's flavor and texture.
Store the confit properly: Clementine confit can be stored in a jar or container in the refrigerator for up to 2 weeks. It can also be frozen for up to 6 months.

Conclusion:

Clementine confit is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to add a sweet and citrusy flavor to your favorite recipes. Whether you use it as a topping for yogurt or pancakes, or as a glaze for chicken or fish, clementine confit is sure to please your taste buds.