CLEMENTINES
STAR OF THE SEASON
what’s good now.
“These juicy little oranges bring a much-needed lift to winter cooking. Their vibrant colour and zingy tang are what everyone needs in the dark days of January and February. They also have the virtue of being easier to cook with than regular oranges – the obliging peel comes off easily, the pith has none of the bitterness of clementines’ larger cousins, and the flavour lends itself equally well to sweet and savoury dishes.” LOTTIE COVELL, DEPUTY FOOD EDITOR
RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS STUART OVENDEN STYLING LUIS PERAL
Clementine and bay marmalade
MAKES AROUND 1 LITRE. HANDS-ON TIME 60 MIN, SIMMERING TIME 60 MIN, PLUS SOAKING AND COOLING
KNOW HOW
Preserving sugar has large, slow-dissolving crystals that reduce the risk of burning and the need to stir too much, and produce less froth during boiling for a clearer result.
For a video on how to sterilise jam jars, see deliciousmagazine.co.uk/videos/how-to-sterilise-jars
• 1.2kg clementines
• 7 lemons
• 6 bay leaves