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
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