how to use up a bunch of clementines

I love making an olive oil and clementine salad dressing this time of year. I find that I do not need to add any additional sweetener. It's delicious with citrus and avocado salads, fennel and greens salads, and slaws of all kinds. The ratio of juice to oil is higher than when using lemons.

What is the flavor like, other than just being dry? So I'd make a marinade. I'd quarter them with the peels then blend up with some water or OJ, lime or lemon juice and/or some vinegar. Add salt, some sweetener, garlic and onion powder, black pepper, red pepper flakes, etc. Just remember some additional water might need to be added so the blender can process the mix. Great for grilling chicken and pork. You can freeze it, too.

This has come up a few times recently; while I would not want to advocate throwing away food, I would also like to emphasize that by now, the growing areas have had plenty of cold weather, and spectacularly good tangerines are widely available for very low prices- by all means go out and buy another bag and eat them. If you can use up your inferior fruit for marmalades, marinades and the like by all means do so, but don't let it stop you from trying again with new fruit.

I juice them and use in marinades and dressings in place of lemon juice.

Juice them, chill and enjoy.

Maybe infused water?