Best Clementine Sauce Recipes

CLEMENTINE & PORT SPICED CRANBERRY SAUCE

Steps:

• Put all the ingredients in a saucepan and stir over a gentle heat until the sugar has dissolved. Increase the heat, cover and simmer for 5 mins until the cranberries have burst and the sauce has thickened. Transfer to a bowl and leave to cool, then remove the cinnamon and cardamom.

PAN ROASTED MUSCOVY DUCK BREAST WITH A CLEMENTINE - TOMATILLO SAUCE SERVED WITH WILD RICE RISOTTO

Steps:

• Preheat oven to 400 degrees F. Heat a medium oven-proof saute pan over high heat until almost smoking. Season the duck with salt and pepper to taste. Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 minutes.
• Serve the duck with the Clementine and Tomatillo Sauce and the Wild Rice Risotto.
• Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces becomes a light caramel color.
• Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups. In a small saucepan add the remaining 1/2 cup of sugar and 1/4 cup water and cook until the sugar has melted and mixture is slightly thick. Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes. Add the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through.
• Add in the sugar-rice wine vinegar mixture.
• Whisk the ancho chile powder and horseradish into the sauce until smooth. Season with salt and pepper, to taste.
• Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the arborio rice and cook for 1 to 2 minutes. Begin adding the stock. During the last 2 minutes of cooking add the cooked wild rice. Finish with the thyme butter and Parmesan cheese and season with salt and pepper to taste.
• *Fresh thyme butter. Combine 2 sticks of slightly softened butter and 2 tablespoons of fresh thyme leaves in a food processor and process until smooth. Season with salt to taste.

CRANBERRY-CLEMENTINE SAUCE

Steps:

• Combine one 12-ounce bag cranberries, the segments from 6 clementines, 1/2 cup each orange juice and cranberry juice, 3/4 cup sugar, 1 cinnamon stick and 1 star anise pod in a saucepan. Bring to a boil, then reduce the heat and simmer 20 minutes. Add 1 cup dried cranberries and simmer 15 more minutes, or until thickened.

ROAST DUCK TWO WAYS WITH SPICED CLEMENTINE SAUCE

Steps:

• Mix the spices, thyme and zest. Slash the skin of the breast, cutting through the fat but not into the meat, then rub the spice mix over the breast and legs. Leave for at least 2 hrs, or for up to 24 hrs in the fridge.
• Heat oven to 160C/fan 140C/gas 3. Put the legs into an ovenproof frying pan or smallish roasting tin, season well, then roast for 1½ hrs until deep golden and crisp. Sit the legs on a plate, then keep warm in a low oven or let cool. Spoon off excess fat from the pan juices and keep it for the next time you make roasties. Pull the meat and skin from the legs, shred using 2 forks, then mix together. Keep warm or, if making ahead, reheat in a hot oven for 10 mins before serving.
• Put the pan back on the hob, add the sugar for the sauce and let it melt and turn dark golden. Add the vinegar (the sugar might turn hard at this point but don't worry as it will dissolve again), then reduce by about half. Tip in the clementine juice and almost all the stock and bubble again until reduced and syrupy. Whisk in the butter, then season to taste.
• Heat a frying pan, then cook the breast, skin-side down, for 10-12 mins until very crisp and the fat has run out. Turn over, fry for another 5 mins for just pink (or longer if you prefer), then lift onto a plate and rest, uncovered, for 10 mins. Spoon off remaining fat, add the leftover stock to the pan, then stir to dissolve any tasty, meaty bits. Add to the sauce.
• Slice the breast on the diagonal, then divide half of the leg meat between 2 warm plates in small piles (you can use a cutter or ring if you like, to make it neater). Top with slices of breast. Spoon the sauce over the meat and serve with glazed veg and potatoes.

CHOCOLATE FUDGE TART WITH GLAZED CLEMENTINE'S AND ORANGE SAUCE

Steps:

• Preheat oven to gas mark 6 roll out the pastry and use to line a 20cm flan tin. Chill for 20 minutes. Prick the base with a fork and lay baking paper on this and some dry baking beans. Bake for 10 minutes. Take off paper and beans.
• Reduce oven temp to gas mark 3. Break chocolate into squares and put in a bowl with the butter. Stand over a pan of simmering water, making sure base of the bowl does not touch the water, stir until smooth and all melted.
• Whisk the eggs sugar coffee essence and flour until mixed whisk into the chocolate mixture. Pour into the flan case and bake tfor 25- 30 minutes until set. Leave to cool.
• Glazed Clementine's:.
• Place sugar and water in pan and heat gently until dissolved, simmer for 2 minutes.
• Cut the Clementine's into slices and drop into the syrup simmer for 5 minutes or until the rind looks translucent lift out and allow to cool on a plate.
• Arrange on top of the tart just before serving.
• Orange sauce:.
• Heat the marmalade, orange juice and sugar stirring until sugar is just dissolved.
• Mix corn flour with water and stir into juice and marmalade mix, heat until simmering pour into a jug add Cointreau, leave to cool.

GLAZED DUCK WITH CLEMENTINE SAUCE

Steps:

• Braise ducks:
• Put oven rack in middle position and preheat oven to 350°F.
• Working from large cavity end, separate duck skin (including fat) from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear skin, then prick skin all over ducks with a fork. Put ducks, breast sides up, side by side in a large flameproof roasting pan and rub each duck inside and out with kosher salt. Divide onions and celery between duck cavities and sprinkle 1/2 cup sugar around ducks. Pour enough boiling-hot water over ducks (to help tighten skin) to reach about halfway up ducks (don't fill roasting pan more than 1 inch from rim). Cover pan tightly with heavy-duty foil, then carefully transfer to oven and braise ducks 1 hour.
• Remove pan from oven and remove foil (do not discard), then carefully turn ducks over (breast sides down) using one large wooden spoon to turn and another inside cavity. Cover with foil, then carefully return to oven and braise until meat is very tender but not falling off the bone, about 1 hour more.
• Chill ducks:
• Remove pan from oven and discard foil. Transfer ducks with wooden spoons to 2 large plates, draining any juices inside ducks back into pan, then transfer cooking liquid to a large bowl. Return ducks to roasting pan, breast sides up, and cool ducks and cooking liquid (separately), uncovered, then chill, uncovered, at least 4 hours (to firm up duck before roasting and to solidify fat on cooking liquid).
• Prepare glaze and start sauce:
• Discard all fat from chilled cooking liquid.
• Remove zest from 2 large or 4 small clementines in strips with a vegetable peeler, then trim any white pith from zest with a sharp paring knife and cut zest into fine julienne strips. Blanch strips in a small saucepan of boiling water 5 minutes, then drain.
• Squeeze enough juice from remaining clementines to measure 2 cups and pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons sugar and boil until reduced to about 1/3 cup (glaze will bubble up and darken), about 15 minutes. Reserve 1 tablespoon glaze in a cup to brush on ducks, then stir julienned zest and 1 cup cooking liquid into glaze remaining in pan and reserve for sauce. Reserve remaining cooking liquid.
• Roast ducks and finish sauce:
• Put oven rack in middle position and preheat oven to 500°F.
• Roast ducks until skin is crisp, 25 to 35 minutes. Brush reserved glaze (from cup) on ducks, then transfer ducks to a platter and let stand while finishing sauce, at least 10 minutes.
• Pour off all but 1 tablespoon fat from roasting pan and straddle pan over 2 burners. Add shallot and cook over moderately low heat, stirring, until softened and pale golden, 3 to 5 minutes. Add 2 cups reserved cooking liquid and deglaze pan by boiling, scraping up brown bits, 2 minutes, then pour through fine-mesh sieve into sauce (containing julienned zest) and bring to a boil.
• Stir together liqueur and arrowroot and whisk into sauce. Simmer, whisking occasionally, until thickened, 3 to 5 minutes, then season sauce with salt and pepper. Serve ducks, whole or carved into serving pieces, with sauce.

CRANBERRY SAUCE WITH CRUSHED PINEAPPLE AND CLEMENTINE JUICE

Steps:

• Combine all ingredients in a sauce pan.
• Bring to boil over medium-high heat.
• Cover and simmer until berries have burst and mixture has thickened-approximately 20 minutes. Set aside to cool.
• Remove cinnamon stick before serving. If you want, you can puree the mixture further in a food processor or blender. Adjust sweetness if necessary.
• Yield is estimated.

CRANBERRY CLEMENTINE SAUCE

Steps:

• In a small saucepan combine fresh cranberries, clementines, orange and cranberry juices, sugar, cinnamon stick, and star anise. Bring to a boil and reduce to a simmer. Simmer for 20 minutes. Add the dried cranberries and simmer for 10 to 15 more minutes, or until the sauce has thickened. Eat warm or at room temp.
• Very berry!!
• November - Why We Love: Cranberries

CLEMENTINE & VODKA-BAKED SALMON WITH BEETROOT CRèME FRAîCHE SAUCE

Steps:

• Put the clementine zest and juice, vodka and honey in a pan, season and bring to a simmer. Bubble for 10 mins until reduced by half. Add the clementine slices and simmer for a further 5 mins until the clementines are softened and a little sticky. Remove them from the liquid and transfer to a plate. Bubble the liquid until thickened to a glossy glaze.
• Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil or baking parchment and place the salmon in the middle - or on an angle to help it fit if you need to. Using a sharp knife, cut the salmon into 8 fillets, cutting through the flesh but not the skin, as this will hold the whole thing together. Cut the thinner end into slighter wider fillets, so everyone gets a similar portion. Brush the salmon with the glaze, making sure you get in between the gaps, and save a little for brushing on at the end. Lay the candied clementine on top, down the centre, and bake for 20 mins.
• While the salmon is cooking, make the beetroot crème fraîche by mixing all the ingredients together in a bowl with plenty of black pepper and a little salt - save a few chives to sprinkle on top. When the salmon is cooked, reheat the remaining glaze, adding a splash of water if it is too thick, and dab it over the top (wash the brush first as it will have come into contact with the raw salmon). Serve the salmon and sauce as part of a buffet, and let everyone dig in.

CLEMENTINE PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• For the clementine marmalade:.
• Put the clementines (with the skin on) in a pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 30 minutes. Drain and let cool.
• Thinly slice the clementines and remove any seeds. Return to the pot along with the sugar and the lemon zest and juice. Simmer over low heat until the peels are translucent and candied, about 1 hour.
• For the pastry puffs:.
• Combine the milk, butter, granulated sugar and salt in a heavy saucepan over medium-high heat. Bring to a boil. Remove from the heat and quickly add the flour, stirring with a wooden spoon. Return to the heat and cook, stirring constantly, until the dough pulls away from the sides of the saucepan and forms a thick, smooth ball, 1 to 2 minutes. Remove from the heat. Beat in 4 eggs, one at a time, with the wooden spoon until smooth and thick. When you put a small amount of dough between two fingers and pull your fingers apart, two peaks should form on the dough.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Transfer the dough to a piping bag. Pipe mounds on the prepared baking sheet, spacing them about 2 inches apart. Beat the remaining egg with a bit of water for the egg wash, and use a pastry brush to gently brush it over the tops of the dough. Gently flatten any peaks on top of the mounds. Sprinkle with the crushed pistachios and brown sugar.
• Bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and bake until the pastry puffs are golden and dry inside, 15 minutes more. Turn the oven off. Prop the oven door open so that it is slightly ajar, and let the pastry dry in the oven for 15 minutes. Remove from the oven and let cool on a wire rack.
• For the custard cream:.
• Whisk together the cream and 1/2 cup sugar in a saucepan. Add the scraped vanilla and bean. Bring to a boil, stirring to dissolve the sugar, and remove from the heat.
• Beat the egg yolks and remaining 1/2 cup sugar until thick enough to hold a ribbon on the surface when you lift up the whisk. Slowly beat in the hot cream mixture. Return the mixture to the saucepan and cook, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Strain into a bowl and press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until cold, about 1 hour.
• Stir 1 cup (250 ml) clementine marmalade and the whole pistachios into the cold custard. Cover with plastic wrap and freeze until firm, about 4 hours.
• For the chocolate sauce:.
• Bring the cream just to a simmer in a small saucepan over medium heat. Add the chocolate, melt it and stir with a wooden spoon until smooth. Keep warm.
• To serve, split the pastry puffs in half, fill the bottom half with a scoop of the frozen custard and replace the top. Place on a plate and drizzle with warm chocolate sauce. Sprinkle with pistachios. Serve immediately.
• Cook's Notes:.
• The pastry puffs can be frozen. Thaw them and then reheat in a 350 degree F (180 degree C) oven for 5 to 10 minutes, or until crisp. Cool before filling.
• Choux pastry rises due to the egg content and steam. Therefore, it is essential that the oven is hot when you add the pastry puffs. Without this initial burst of steam they will not rise properly or dry out; they will stay flat and become soggy.

SPICY BEEF CROSS-RIB ROAST WITH CARAMELIZED CLEMENTINE SAUCE

Steps:

• Preparation 1. Preheat oven to 450°. Finely shred zest from 2 large clementines; save clementines for another use. In a food processor, whirl zest, chile flakes, ginger, garlic, and salt to mince. Blend in oil. Put meat in a 12- by 17-in. roasting pan, rub all over with chile mixture, and set fat side up. 2. Roast beef until browned, 20 to 25 minutes. Reduce heat to 325° and cook until an instant-read thermometer inserted in thickest part of meat reaches 90°, about 20 minutes. 3. Juice remaining clementines (to yield about 2 cups). Bring a large saucepan of water to a boil. Add clementine peels and boil gently 5 minutes, stirring occasionally. Drain; rinse with cool water. Scrape out and discard pulp and white pith. Cut peels in half, then stack a few at a time and cut into long, thin strips. In a bowl, combine clementine strips, sugar, soy sauce, sherry, and 2/3 cup clementine juice. 4. When meat is at 90°, pour clementine soy mixture around it. Cook, stirring sauce occasionally, until meat reaches 130° for medium-rare, 30 to 40 minutes; as pan juices begin to caramelize, stir in a few tbsp. clementine juice if needed to prevent scorching. 5. Transfer beef to a cutting board and let rest, tented loosely with foil, 15 minutes. Pour remaining clementine juice into roasting pan, set pan over high heat, and cook, stirring often, until juices are thickened and shiny, about 7 minutes. Scrape sauce into a bowl. 6. Snip twine from roast. Thinly slice meat crosswise. Serve with sauce and onions. *Ask butcher to tie the roast, or do it yourself. Note: Nutritional analysis is per serving. Nutritional Information Calories: 441 (45% from fat) Protein: 40g Fat: 22g (sat 7) Carbohydrate: 19g Fiber: 0.7g Sodium: 1072mg Cholesterol: 129mg

GLAZED DUCK WITH CLEMENTINE SAUCE AND PISTACHIOS

Steps:

• Heat oven to 350 degrees; heat a medium saucepan of water to a boil.
• Starting at the large cavity end of each duck, separate skin from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear. Prick skin all over with a fork. Place ducks breast side up in a large deep roasting pan. Rub each duck inside and out with coarse salt. Divide onions and celery between cavities. Sprinkle 1/2 cup of the sugar around the ducks. Pour enough boiling water over ducks (to help tighten the skin) to reach halfway up them; don't fill roasting pan to more than 1 inch from rim. Cover pan tightly with heavy-duty foil; braise in oven 1 hour. Remove pan from oven; remove foil. Carefully turn ducks over, using one large wooden spoon to turn each duck and another inside cavity to hold it. Cover with foil; braise until meat is tender but not falling off the bone, about 1 hour.
• Transfer ducks to two large plates. Drain any juices inside ducks back into pan; transfer pan juice to a large bowl. Return ducks to roasting pan, breast sides up; let cool. Refrigerate duck and juices, uncovered, 4 hours. Remove fat from chilled pan juices.
• Remove zest from 2 large or 4 small clementines with a vegetable peeler; cut zest into fine strips. Blanch the strips in a small saucepan of boiling water 5 minutes; drain. Squeeze enough juice from remaining clementines to measure 2 cups. Pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons of the sugar; heat to a boil. Cook until reduced to about 1/3 cup, about 25 minutes.
• Transfer 1 tablespoon of the glaze to a cup; reserve. Stir zest strips and 1 cup of the pan juices into glaze remaining in pan; reserve.
• Heat oven to 500 degrees. Roast ducks, uncovered, until skin is crisp, 25-35 minutes. Brush reserved tablespoon of the glaze over ducks; transfer ducks to a platter. Pour off all but 1 tablespoon of the fat from roasting pan; set roasting pan over 2 burners. Add shallots; cook over medium-low heat, stirring, until softened and pale golden, 3-5 minutes. Add 2 cups of the reserved pan juices (reserve any remaining juices for another use); heat to a boil. Cook, scraping up brown bits, 2 minutes. Pour through a fine mesh sieve into the glaze and zest mixture; heat to a boil.
• Stir together liqueur and arrowroot in a small cup until smooth; whisk into sauce. Simmer, whisking occasionally, until thickened, 3-5 minutes. Season with salt and pepper to taste. Serve duck with sauce; sprinkle with pistachios.

CLEMENTINE SAUCE

Steps:

• Squeeze enough juice from clementines to measure 1 cup.
• Whisk together juice, sugar, cornstarch, and salt in a small heavy saucepan. Bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking, 1 minute.
• Remove pan from heat and whisk in butter until melted.
• Pour into a bowl and cover surface with wax paper or parchment. Cool to warm, about 30 minutes.

CLEMENTINE PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• For the clementine marmalade: Put the clementines (with the skin on) in a pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 30 minutes. Drain and let cool.
• Thinly slice the clementines and remove any seeds. Return to the pot along with the sugar and the lemon zest and juice. Simmer over low heat until the peels are translucent and candied, about 1 hour.
• For the pastry puffs: Combine the milk, butter, granulated sugar and salt in a heavy saucepan over medium-high heat. Bring to a boil. Remove from the heat and quickly add the flour, stirring with a wooden spoon. Return to the heat and cook, stirring constantly, until the dough pulls away from the sides of the saucepan and forms a thick, smooth ball, 1 to 2 minutes. Remove from the heat. Beat in 4 eggs, one at a time, with the wooden spoon until smooth and thick. When you put a small amount of dough between two fingers and pull your fingers apart, two peaks should form on the dough.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Transfer the dough to a piping bag. Pipe mounds on the prepared baking sheet, spacing them about 2 inches apart. Beat the remaining egg with a bit of water for the egg wash, and use a pastry brush to gently brush it over the tops of the dough. Gently flatten any peaks on top of the mounds. Sprinkle with the crushed pistachios and brown sugar.
• Bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and bake until the pastry puffs are golden and dry inside, 15 minutes more. Turn the oven off. Prop the oven door open so that it is slightly ajar, and let the pastry dry in the oven for 15 minutes. Remove from the oven and let cool on a wire rack.
• For the custard cream: Whisk together the cream and 1/2 cup sugar in a saucepan. Add the scraped vanilla and bean. Bring to a boil, stirring to dissolve the sugar, and remove from the heat.
• Beat the egg yolks and remaining 1/2 cup sugar until thick enough to hold a ribbon on the surface when you lift up the whisk. Slowly beat in the hot cream mixture. Return the mixture to the saucepan and cook, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Strain into a bowl and press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until cold, about 1 hour.
• Stir 1 cup (250 ml) clementine marmalade and the whole pistachios into the cold custard. Cover with plastic wrap and freeze until firm, about 4 hours.
• For the chocolate sauce: Bring the cream just to a simmer in a small saucepan over medium heat. Add the chocolate, melt it and stir with a wooden spoon until smooth. Keep warm.
• To serve, split the pastry puffs in half, fill the bottom half with a scoop of the frozen custard and replace the top. Place on a plate and drizzle with warm chocolate sauce. Sprinkle with pistachios. Serve immediately.

CHICKEN WITH CLEMENTINE SAUCE & AVOCADO PASTA

Steps:

• In a large bowl, combine avocado, basil, lemon juice, garlic, black pepper, and salt. Set aside.
• Start cooking the pasta according to your package's directions.
• Lightly pound the chicken into 1/8" thick cutlets, then season both sides evenly with salt and pepper.
• Heat half of the olive oil in a large frying pan over medium-high heat. Add cutlets and cook for 5 minutes on each side. Transfer to a plate and keep warm.
• Heat the rest of the olive oil in the pan, then add the shallots and sautee for about 1 minute. Sprinkle sugar over the shallots and cook undisturbed until it is melted and golden, or about another minute.
• Stir in clementine slices, water, white wine vinegar, & red pepper. Scrape the pan for about 30 seconds, then lower the heat and let simmer for 3 minutes. (If you are using the spinach, add it right after this step and stir the sauce until the leaves have wilted.).
• Drain the pasta, but don't rinse it. Put the pasta in the bowl holding the avocado mixture, and stir to combine well.
• Serve chicken over pasta and top with clementine sauce.

SAUTEED SCALLOPS WITH CLEMENTINE SAUCE AND TOASTED BEETS

Steps:

• Preheat the oven to 350 degrees F.
• Place the beets in a pan and roast in the oven until very soft, about 25 minutes. Remove from the oven and set aside until cool enough to handle. Cut beets into 1-inch long batonets, or a thick julienne.
• In a saucepan over medium heat, combine the marmalade and coconut milk. Cook until reduced by half, it should be thick enough to coat a spoon. Finish the sauce by whisking in the butter, salt, and cayenne pepper. Set aside and keep warm.
• In a saute pan, over high heat, add the olive oil, garlic, and thyme and heat. Add the scallops to the oil and pan sear until golden brown on both sides.
• Place the beets on a plate and place 4 scallops on top. Cover the scallops with a thin, even layer of the sauce.

SEARED SCALLOPS WITH SPICY CLEMENTINE DIPPING SAUCE

Steps:

• 1. To make sauce: In a medium saucepan over high heat, bring clementine juice, chili powder, and lime zest to a boil. Reduce heat and simmer for 1 hour; mixture should be thickened and syrupy.
• 2. Remove from heat and whisk in butter, one piece at a time, until incorporated.
• 3. In a large skillet over high heat, heat 2 Tbsp olive oil until smoking. Season scallops with salt and pepper. Cook 10 scallops 1 to 2 minutes per side, until dark golden brown. Remove to paper towels and drain. Repeat with remaining oil and scallops in 3 batches. Serve scallops hot with warm sauce.

CRANBERRY-CLEMENTINE SAUCE

Steps:

• Combine one 12-ounce bag cranberries, the segments from 6 clementines, 1/2 cup each orange juice and cranberry juice, 3/4 cup sugar, 1 cinnamon stick and 1 star anise pod in a saucepan. Bring to a boil, then reduce the heat and simmer 20 minutes. Add 1 cup dried cranberries and simmer 15 more minutes, or until thickened.