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Peach Orange Iced Tea
Drink American

Peach Orange Iced Tea

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Place peach, clementine, and sugar in a pitcher. Mash the fruit using a spoon or potato masher; add water and tea bags and stir well.
  2. 2 Refrigerate tea until cool, about 1 hour. Remove fruit and tea bags using a slotted spoon. Serve tea over ice.

By Angela L

Autumn Sunshine Cocktail
Drink American

Autumn Sunshine Cocktail

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place ice cubes in a cocktail shaker; add bourbon, maple syrup, orange liqueur, clementine juice, and lemon juice. Cover and shake until the outside of the shaker has frosted, about 15 seconds. Strain into a chilled martini glass.
  2. 2 Light a match or lighter over cocktail; squeeze clementine peel strip near flame to ignite peel's oil. Rub peel on rim of glass; drop peel into cocktail.

By Doc Simonson

Zoo Juice
Drink American

Zoo Juice

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Combine undrained pineapple chunks, strawberries, clementines, and watermelon in a gallon container. Add vodka, stir, and close the lid. Store in the refrigerator, 8 hours to overnight.
  2. 2 When ready to serve, pour ice into a 10-gallon container. Pour fruit-vodka mixture over the ice. Pour in orange punch and cherry-flavored drink mix. Slowly add caffeinated citrus-flavored soda. Slowly add lemon-lime soda. Stir slowly until combined.
  3. 3 Serve immediately or chill until ready to serve.

By Sara Welch Rogerson

Cold Cucumber Salad with Feta and Bell Pepper
Dinner American

Cold Cucumber Salad with Feta and Bell Pepper

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Set out cucumber slices decoratively on a plate and scatter diced mini pepper and feta cheese on top.
  2. 2 Stir together clementine juice, mayonnaise, and sugar in a small jar with a lid. Season with dill, salt, and pepper. Cover jar and shake until dressing is well combined. Drizzle dressing over cucumber mixture.

By jacobelicramer

Sonny's Marmalade
Breakfast

Sonny's Marmalade

Prep
15 min
Cook
25 min
Total
760 min

Instructions

  1. 1 Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.
  3. 3 Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.
  4. 4 Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By sara

Chocolate Clementine Cake
Dessert

Chocolate Clementine Cake

5.0

Prep
25 min
Cook
24 min
Total
89 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  2. 2 Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup.
  3. 3 Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top.
  4. 4 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more.
  5. 5 Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.

By BabkaGal

Asian-Inspired Spinach Salad
Lunch

Asian-Inspired Spinach Salad

3.8

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
  2. 2 Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

By BLONDIEGIRLL69

Clementine and Chocolate Chip Cake
Dessert

Clementine and Chocolate Chip Cake

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  2. 2 Puree clementines and apple in a food processor or blender. Place in a large mixing bowl or on in the bowl of a stand mixer. Add sugar, eggs, melted butter, and vanilla. Mix well. Add whole wheat and all-purpose flours, baking soda, and salt. Blend and then add chocolate chips for a quick incorporation. Transfer to the prepared cake pan.
  3. 3 Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By Rene Vincent Carrillo

Mama H's Fooled You Fancy Slow Cooker Turkey Breast
Dinner

Mama H's Fooled You Fancy Slow Cooker Turkey Breast

5.0

Prep
20 min
Cook
300 min
Total
320 min

Instructions

  1. 1 Place at least 1/2 the fresh parsley and 1/2 the dill into the bottom and slightly up the sides of a slow cooker. Scatter about 1/2 the clementine sections on top. Add turkey breast.
  2. 2 Combine onion flakes, dried parsley, turmeric, onion powder, salt, sugar, celery seed, and black pepper together in a bowl and mix well. Sprinkle generously over the turkey breast in the slow cooker.
  3. 3 Spoon dollops of cranberry sauce all over the turkey and in the corners of the slow cooker pot. Add remaining fresh parsley and dill. Finish with the remaining clementine sections. Cook on Low until turkey is no longer pink in the center and juices run clear, about 5 hours, checking after 4 1/2 hours to make sure it doesn't overcook.

By Mama H

Avocado-Citrus Salad with Swiss Chard
Dinner

Avocado-Citrus Salad with Swiss Chard

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Using a sharp knife, remove all of the peel and pith from the citrus fruit. To section each fruit, cut between the membrane and flesh of each fruit and remove the flesh. You should have 2 cups fruit. After sectioning, squeeze the leftover membranes over a bowl to reserve the juice.
  2. 2 Combine 3 tablespoon of reserved fruit juice, olive oil, vinegar, honey, mustard, salt, and pepper in a screw top jar. Close and shake vigorously to combine.
  3. 3 Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections, red onion, avocado, and cashews on a large serving platter. Drizzle with dressing.

By cchristi4