Yesterday, we went to the basement and looked through our Christmas boxes. Candles holders, zinc, gold, silver, ceramic. A basket with my favourite vintage glass ornaments wrapped in torn newspaper and packed in egg cartons kept closed with rubber bands. A couple of straw julbock [Yule goat]. Many adventljusstakar [Advent lights]. Four paper stars with their cables all tangled and their light bulbs wrapped in kitchen paper.
To the sound of Emmit Fenn’s Painting Greys, we hanged them, one by one, to our windows. And when we lit them, their soft glow reflected in the foggy glass not unlike a frosted mirror.
Later at night, we took a tray of dried clementine slices out from our oven. We left them cool down on our kitchen table where their translucent flesh glistened under the light of the white and gold star we’d hanged a few hours earlier. The same one we’d tied to that small hook by our kitchen window a year ago to the day too!
I think I will make a garland: dried clementines and the pinecones we picked under the snow a few weeks ago now, a bit like this one, although ours might look a lot more… rustic.
These dried clementine slices are also delicious to nibble on, much so in fact.
Dried clementine slices
Preheat oven to 110°C/fan 90°C. Line a baking tray with parchment paper.
Slice the clementines into 4-5mm slices and arrange them in a single layer on the prepared baking tray. Generously dust with icing sugar.
Bake until the slices are dry and the flesh looks translucent, about 2 to 3 hours.
I find it easier to remove the slices from the paper while they’re still hot. You can do so and place them onto a plate to cool down. Store in a paper bag, in a dry place.