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Sugared Clementines Photograph by A. Schloss |
I love this stuff. It
was the first thing I ever made in a slow cooker and I continue to stock my pantry with it every year when
clementines come into season. As the fruit slowly simmers sugared juices emerge and fragrant bitter oils from the peel melt and mingle into a bittersweet condiment, creamy with a minimum of fat, aromatic
without a trace of herb, and completely addictive (only shame will keep you
from consuming the entire batch in a single sitting). I usually serve it with toast at breakfast, as I would orange marmalade, but I’ve also been known to go at it with a spoon late at night.
Note: The recipe asks you to cover the slow cooker crock with a folded kitchen towel before putting on the lid. Though this may seem odd, it is crucial to develop a compote of spreadable consistency. Slow cookers are designed to precipitate evaporating moisture back into the crock - great for moistening a pot roast or a rack of ribs, but disastrous to a thickening compote. The towel absorbs any steam coming off the simmering fruit, encouraging the clementines to thicken into a creamy syrupy soup.
Another note: I have made this compote for many years in a number of slow cookers and some oval-shaped cookers tend to burn anything that touches the wall as it narrows around the curve of the oval. If your slow cooker has a tendency towards this erratic behavior stir the compote to redistribute the fruit about 2 1/2 hours into cooking. If a slice or two of clementine should brown just remove those parts before chopping the fruit into a compote.
Clementine Compote (a riff on Candied Clementine and Kalamata Compote, Art of the Slow Cooker, page 209)
Makes 1 pint (about 8 servings)
1 cup sugar
10 clementines, sliced 1/4 to 3/8 inch thick
2 tablespoons orange liqueur, such as Triple Sec or orange brandy
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Sliced Clementines Photograph by A. Schloss |
Scatter 1/3 cup of the sugar over the bottom of a small (3-to
4-quart) slow cooker. Layer the clementine slices over the sugar and scatter the
remaining 2/3 cup sugar over the top.
Cover the crock with a folded kitchen towel, cover with the lid, and cook on
high for 4 hours, or until the fruit is soft and a syrup has formed in the
bottom of the crock.
Uncover and drizzle the liqueur over the top. Cool.
![]() |
Candied Clementines Photograph by A. Schloss |
Serve as
a spread with toast or sweet rolls, team with peanut butter for a sophisticated PB&J, or use it to glaze a roasting chicken.
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PB & Compote Sandwich Photograph by A. Schloss |
Can this be made successfully with honey instead of sugar? Do any adjustments need to be made to either the proportions or cooking method? Thanks!
ReplyDeleteI have never tried doing the compote with honey but I suspect there would be problems. Honey has a tendency to scorch in a slow cooker, the compote would likely be looser, which is not a problem as long as you don't mind that consistency. I think the flavor could be great. Maybe add some at the end along with the liqueur.
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I love the aroma of clementines. It is a very good way of preserving this fruit and using it off season. I doubt if I can get hold of a slow cooker some where. Once I get I will follow your receipe and preserve. Thank you for the share.
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