It’s Clementine WEEK! Clementines are adorable, sweet and kind of mysterious if you ask me. They haven’t been available in the US for all that long, and their origin story is uncertain. According to history there are 2 theories as to where they originated. One theory states that an Algerian Monk named Father Clement Rodier discovered a natural mutation of a mandarin tree in his garden. He nursed the tree and then named the fruit after himself, of course. The less glamorous theory is that they came to the Mediterranean via Asia. Either way, the Clementine found a home in Spain, where there are over 160,000 acres of Clementine trees! Can I vacation there, please?
Clementines arrived in the US in 1982—so they are relatively new, and it took 10 years for them to gain popularity. A cold winter in 1997 destroyed much of the Florida orange crop, giving Clementines a chance to steal the spotlight. So clearly, they only look sweet and innocent.
How To Store
Clementines will keep 2-4 days at room temperature or 1-2 weeks in the crisper drawer in the fridge.
When In Season
Clementines have a short season that usually runs from November to January. They are sometimes called Christmas Oranges because their short season overlaps with the holiday.
Clementines are filled with vitamin C and have been shown to be great for your skin. According to organicfacts.net, they can aid in reducing wrinkles, boost our immune system and aid in digestion. They are also a super portable, healthy and adorable snack.
NOW, Onto The Recipes!
To start out the week, we’re going savory. This glaze recipe is a great way to use up lots of Clementines. It’s a delicious balance of sweet and acid, making it perfect for salad dressing or drizzled over roasted veggies. Sure, you could use freshly-squeezed OJ, but why not sweeten it up a little bit extra with Clementine juice instead? It’s worth it.
Clementine Balsamic Glaze
Recipe inspired by Yotam Ottolenghi’s amazing cookbook Plenty More
YIELD: 1 cup of glaze
- 1 ½ cups freshly squeezed Clementine juice (or orange juice)
- ¼ cup balsamic vinegar
Place juice and vinegar in saucepan and stir to combine. Turn on heat to medium high. Bring to a boil and reduce slightly to simmer. Let simmer rapidly until liquid reduces and thickens slightly, about 20 minutes.
Clementine Balsamic Vinaigrette
- ½ cup extra virgin olive oil
- 4 Tbsp Clementine balsamic glaze (see recipe above)
- ½ tsp ground cumin
- Splash of sherry vinegar (optional)
- Kosher salt & freshly ground pepper, to taste
Pour all ingredients in dressing jar. Seal tightly. Shake to combine. Pour over salad of choice.
—Roasted Brussels Sprouts with Clementine Balsamic Glaze
- 1 lb Brussels sprouts, washed, halved, tough ends removed (safe any loose leaves as they will crisp as they cook)
- 2 Tbsp avocado oil (or melted coconut oil or ghee)
- 1 tsp Kosher salt
- ¼ tsp crushed red pepper flakes
- Freshly ground pepper, to taste
- 1-2 Tbsp Clementine balsamic glaze (see recipe above)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Place prepared Brussels sprouts in a medium bowl. Top with olive oil, salt and crushed red pepper flakes. Stir to coat. Transfer to prepared baking sheet and arrange in a single layer, placing Brussels sprouts cut side down to start. Roast, tossing halfway through, until tender and browned, about 20-30 minutes.
Remove from oven and transfer to serving bowl. Drizzle on 1-2 tablespoons of the Clementine balsamic glaze, to taste. Taste and adjust seasonings, if needed. Serve immediately.
Thanks for tuning in!