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
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.