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
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