Before Christmas we received a gift of clementines from family traveling in California. They were indeed the best clementines I have ever tasted and after eating clementine after clementine I knew I needed to do something with that last couple of dozen before they started turning.
I have to say, I’ve never been a massive fan of lemon curd, I like the idea, I think it just had too much of a tangy taste for my personal preference, so when I found this recipe for clementine curd I was very excited as I thought the extra sweetness would be perfect.
I made up a double batch, leaving out the zest (just another odd preference of mine) and was so thrilled with the result that I made up another double batch the next day with the last of the clementines. The next day we had clementine curd over waffles topped with whipped cream for a treat. It was declared the best waffle ever by the children, me too.
I chilled the remaining jars of curd overnight in the fridge and they are now in the freezer waiting for a dreary February day to come out and cheer our tastebuds. So if you have a handful of clementines waiting around, I would highly recommend that you try this out, it is oh so worth it.
We had a nice big snow yesterday and the kids were able to play out for a couple of hours. I can’t tell you how nice it is to live in a place where it is still bearable to be out in the winter. In Wyoming in the winter it was regularly -20 freezing and just way too windy to play out. Here the kids can get bundled up and play for hours in the snow, for which I am very thankful, and they are too.