Candied fruits have a tradition in Europe as Christmas sweets that goes all the way back to medieval times and even though clementine is a fairly new fruit on the market historically speaking they fit this tradition perfectly. Small and neat, with a thin peel and delicious balance between acidity and sweetness.
A very Christmassy vodka based clementine liqueur from
The Clemencello can be served chilled over ice as an aperitif or use as the base for a Champagne cocktail: pour a little clemencello into a Champagne glass and top up with Champagne or Prosecco with a twist of clementine peel to decorate.
A fresh and delicious Christmas dessert found on
A clementine (Citrus ×clementina) is a hybrid between a mandarin and a sweet orange, so named in 1902. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments. They tend to be very easy to peel, like a tangerine, but are almost always seedless.
Clementines are very popular in Norway, specially around Christmas and I admit I have already bought 2,5 kg in a nice wooden crate. They’re gone, it took two days 😉