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!
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/
I’m just saying that there are weirder things people tried (I’m looking at you @poleslav@lemmy.world )
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
Squeeze them onto you meats to marinade them
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.
