Christmas in Argentina means HEAT. Nothing like Europe. But since here clementines are in season for Christmas and this is a no-cook recipe, it makes a nice fusion for people in both hemispheres who want a nice recipe for Christmas.
My friend Mary was in for a treat as I made it with freshly squeezed orange juice (although I suppose you can use normal orange juice out of a carton and nobody will complain).
Clementine candy – adapted from La Cocina Divertida by Blanca Cotta
Carrots, boiled and passed through a sieve, 400g
Sugar, 400g plus extra
Orange juice, 400g
Juice and zest of 1 lemon (optional)
- Put all ingredients in a pan and stir continuously with a wooden spoon, over high heat, until you get a shiny and thick “ball” that comes off the sides of the pan.
- Place on the worktop.
- Take small portions of the mixture, mould them between the palms of your hands in the shape of little balls.
- As you shape the little balls, roll them in caster sugar, flatten them and shape them like clementine segments.
- Place the candy on a tray and leave to dry outside the fridge until the next day.
- Put them in a box in individual paper cases.