Sweet and juicy, clementines get star billing for being the most Christmassy of fruit. They’re far too good to be confined to the fruit bowl, though, so give these easy-to-peel golden orbs the leading role in one of our six vibrant dishes
RECIPES AND FOOD STYLING EMILY GUSSIN AND POLLYANNA COUPLAND PHOTOGRAPHS INDIA WHILEY-MORTON
WHAT’S THE DIFFERENCE?
Confused between clementines, satsumas and tangerines? You’re not alone…
MANDARINS
The over-arching name for any of the easy-peel citrus fruit popular at Christmas (they’re all hybrid cultivars). It’s thought the trees originated from China, Japan and Southeast Asia.
SATSUMAS
These have a baggy skin, a bit like Nora Batty’s tights. The peel comes off almost in one (a plus), but the citrus flavour is more bland, with less of a tang than some of the other festive competitors.
CLEMENTINES
A catch-all name for various types of mandarin, clementines have a slightly firmer flesh than satsumas and good citrus flavour, yet they’re still easy to peel.
TANGERINES
These have the firmest flesh and thin, close-fitting peel that’s trickier to ease away from the fruit. The flavour? Intensely tangy and less sweet.
EASY PEELERS
These newbie interlopers are simply rebranded easy-to-peel oranges – usually clementines. If you’re buying from a supermarket, the packaging often tells you the variety.
Bacon and clementine ketchup sandwiches
Makes 1 (with enough ketchup for 10 sandwiches) Hands-on time 10 min Simmering time 1 hour 35 min Specialist kit Sterilised 200ml jar (find how to sterilise jars on deliciousmagazine.co.uk)
MAKE AHEAD
The clementine ketchup will keep in the fridge for up to 2 weeks.
• 4 clementines, any stalks or
greenery removed
• 150g sugar
• 50ml cider vinegar
• 1 star anise
• 1 clove
For the sandwich
• 3 slices thick-cut bacon or
bacon medallions
• 1 tbsp mayonnaise
• 2 thick slices tiger loaf or
bread of your choice
• Salted butter
1 Bring a large pan of water to the boil and add the clementines. Boil for 1 hour, topping up with water as neede
