Have you tried a ClemenGold yet?
11 July 2011 in Uncategorized
Like my friend Cindy I tried my first ClemenGold the other day and I am seriously hooked on these fragrant juicy fruits (obtainable from Woolies *). Tandy has her Regional & Seasonal challenge using citrus fruit and as I have already done two orangey inspired dishes recently I didn’t intend entering.
That was until I tasted a ClemenGold and I got to thinking…..as ya do, what I could possibly make with them? I read somewhere that they have a relatively short season and so I got the idea to preserve some, so that in a couple of months when there is none to be had, I will be a rather smug little bugger blogger! 
5 cups of water
650g sugar
16 ClemenGolds that have been well washed
4 Tablespoons or thereabouts *hic* of Whisky or Brandy (optional)
In a large saucepan dissolve the sugar in the water over a low heat.
Using a thick needle prick the fruit all over.
Lick fingers at this point….remembering to wash them afterwards of course!
When the sugar is dissolved, add the fruit, cover and simmer gently for an hour.
This is the fruit after simmering for an hour, you can see the change in appearance, they also shrink, so make sure you add at least 3 or 4 more than fitted in your jar raw. I had to simmer an extra 4 to have enough to fit my container.
Cool for a while, then pack the fruit into your jar, now add the whisky.
Top with the sugar syrup, cover and store for at least 6 weeks.
I’m already planning what I will use these for when they are ready to be eaten, ice cream & sorbet definitely spring to mind, a cake using the peel is another….watch this space!
*Disclaimer – As there has been a bit of flak in the press about us foodie bloggers lately I will hasten to add that I have not been remunerated by Woolworths in any manner, but if you are reading this Woolies, please, don’t hold back! *grins*
Recipe adapted from A Glut of Citrus Fruit by Ann Carr.
BlondieBlog said on 11 July 2011
I ‘discovered’ Clemengolds last winter and, after waiting impatiently for them to reappear, am merrily pigging out on them!! This means there will never be enough left in my house to preserve but, as I’m your guinea pig, I expect to be invited to taste all of your experiments!!
Sous-Chef said on 11 July 2011
That goes without saying Blondie, especially as you were so nice about my biscotti
FleurinFrance said on 11 July 2011
Now that is a great idea
JoDay said on 11 July 2011
Now THIS is my kinda post – thank you, Supa! Please, more on preserves (and how to use them)! Veggies too – please, pretty please!
JoDay said on 11 July 2011
PS: About how many holes did you prick in each fruit – and how deep?
And how long do you reckon they’ll last in the pantry? A year?
Sous-Chef said on 11 July 2011
Thanks Flower, lovely to see you, I have been remiss with my visits.
Sous-Chef said on 11 July 2011
I enjoy making preserves too, I made bottles of almost HP Sauce (cos Himself loves it) and I’ve misplaced the recipe and my notes!
Sous-Chef said on 11 July 2011
I must have done about 30 pricks on each and fairly deep, we need them Clemmies to suck up that whisky!
Hopestar said on 11 July 2011
Thanks SC, looks good.
*hugs*
Sous-Chef said on 11 July 2011
Fingers crossed Hope, but I think these are gonna be good.
anotherdayinparadise said on 11 July 2011
I’ll look out for these. I bought some oranges from Food Lovers market, and 2 out of 3 were as dry as a bone. Look forward to updates on the whiskied Clems.
Zabwan said on 11 July 2011
Now this is a good idea!! Those look so plump and perfect.
And thanks for your sense of humour!!!
I won’t make the Mob on the 23rd – forgot I’ve got my daughter coming to stay…her hubby will be in Mexico on business. Pity, would have liked to meet AD and Lisaman.
Sous-Chef said on 11 July 2011
Do yourself a favour and take a trip to Woolies, these are easy to peel and quite delicious plus there are no pips!
Sous-Chef said on 11 July 2011
Glad you enjoyed the post, what a shame you won’t make it, AD was looking forward to meeting you.
Foodandthefab said on 11 July 2011
Hey, hey…what have you done with my lovely clem golds? Jokes, beautifully preserved. I love eating these. No pips take the fun out, but are convenient. Rgds to my old town xx
Sous-Chef said on 11 July 2011
Pmb waves back to you!
pinkpolkadot said on 11 July 2011
It sounds wonderful!!
Sous-Chef said on 11 July 2011
I hope so, will report back in due course.
lyndatjie-farewell said on 12 July 2011
You remind me of an Uncle of ours that used to have a Stil on his farm. He made liquour out of anything that he could lay his hands on and his orange and nartjie blitz was a BIG hit in the neighbourhood…. But the day he made blitz out of onions was the day my aunt forced him to stop. This frustrated him so much that he started pickling everything in whiskey. His mature cheddar in whiskey nearly landed him in the divorce court. He would have loved this recipe…
I miss the old fart… *sniff*
tandy.sinclair said on 12 July 2011
fantastic recipe and idea Sue! Thanks for taking part in the challenge
mitzireddy said on 12 July 2011
U are a very creative cook, Sue – very impressive. Happy to hear that u had a great weekend away with himself.
Sous-Chef said on 12 July 2011
He sounds like a great guy! Hmmmmmmmaybe I should drink the juice? *happy face*
Sous-Chef said on 12 July 2011
I really wasn’t going to enter and then it just happened!
Sous-Chef said on 12 July 2011
Thanks, the proof will be in 6 weeks, it was so nice to get away and chill.
deblet said on 12 July 2011
Looks yum,will have to see what Himself thinks of them in a few weeks,sure will be delicious
Sous-Chef said on 12 July 2011
It will be interesting for sure, fingers crossed.
davidsdance said on 12 July 2011
Ai tog Sue – seems like their is some jealousy in them thaar article! I love the food bloggers – if I need a recipe in a hurry – I search the bloggers and I know I will come right AND that the recipe has been tried and tested! Many a time I have tried a magazine recipe only for it to flop!
Sour grapes if you ask me!
kat64 said on 12 July 2011
I haven’t yet. I read Cin’s post and wondered about them. Perhaps I should…
Kitchengirl said on 12 July 2011
Wow, look at that colour!
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TheGorgeousGourmet said on 12 July 2011
Great idea! Although I don’t think I’m able to stop myself eating them fresh…will have to buy an extra bag to preserve for later…
Musing said on 13 July 2011
OOOOh!! Wish that I had time to do things like this. Hope Woolies answers *grin*
Sous-Chef said on 13 July 2011
Hahaha I don’t think there is much chance of that Musing!
Sous-Chef said on 13 July 2011
We are so addicted to them I think we might be turning orange!
Sous-Chef said on 13 July 2011
It’s lovely hey?!
Sous-Chef said on 13 July 2011
Oh you must, the are really yummy.
Sous-Chef said on 13 July 2011
I agree with you, there has been quite a few articles having a go at us lately.
Rockybaby said on 13 July 2011
Not fair!!
You get them in Sleepy Hollows but not in the great metropole where I stay. Sulk.
bronnie.l said on 18 July 2011
whazzzat? looks like a clementine/satsuma
janicetripepi said on 18 July 2011
hahahaaaaaaaaaa …. me too hey Mrs Woolies – feel free to share your profits with me too!! I love the juicy fruits – we are all eating them like peanuts at home … good source of Vit C. xxx jan
Cloudywp said on 18 July 2011
made me want to lick the screen – I love them too and found them in Big Bay the other day Rockybaby
janicetripepi said on 18 July 2011
I have just remembered that Ihave a biiiig empty jar!!! gotta dash!!!!
Sous-Chef said on 18 July 2011
I hope you find some Rockybaby.
Sous-Chef said on 18 July 2011
It’s a special type of mandarin that is grown for Woolies, really nice and no pips.
Sous-Chef said on 18 July 2011
We are also eating loads of them Jan.
Sous-Chef said on 18 July 2011
Hi there Cloudy, lovely to see you
Sous-Chef said on 18 July 2011
Got for it!
soul_searcher said on 20 July 2011
Read the press article, I had no idea this kind of “Drama” went on! Will try the clemengold, eating not preserving
frootcake said on 21 July 2011
Clem Golds are delish-us!! we have been buying them from um (cough and clear throat) Woolies too! Oh and no I wasnt remunerated by anyone for writing that ha-ha
xxx
Sous-Chef said on 21 July 2011
Nor did I! I thought I was joining a happy little bunch of cooks
Sous-Chef said on 21 July 2011
Glad to hear it townie!
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