Yield: Yields 1 quart.
Jars of preserved clementines make great gifts for the holidays (if you can bear to part with them).
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a 4-quart saucepan, bring 1 cup water and the honey, sugar, cloves, cardamom, and cinnamon stick to a boil over high heat.
Gently slip the clementines into the liquid without stirring. (If any slices are mostly rind, place them rind down.) Return to a full boil and then reduce the heat to low, cover, and simmer for 10 minutes. Remove the pan from the heat, cover, and set aside overnight, at least 8 and up to 12 hours.
Spoon and gently pack the slices into a 1-quart canning jar. Bring the syrup in the saucepan back to a boil over medium-high heat; boil 3 minutes to concentrate the flavors.
Pour the syrup over the slices to cover; discard any excess syrup. Cool to room temperature. Seal and refrigerate for at least 1 week before using. The clementines will keep in the refrigerator for up to 3 months.
Substitute 1-1/2 lb. seedless thin-skinned oranges (such as Valencia or blood oranges), seeded Meyer lemons, or seeded tangerines.
This was wonderful. I recently made the pistachio/apricot baklava (on this website.) I plan to substitute a cup of this syrup to pour over the baklava next time that I make it. The syrup with the recipe contained 1 1/2 tsp of cardamom and my beautiful orange syrup turned brown after I added it. This syrup would taste better and would stay a lovely color.
Made the recipe with Meyer lemons. It's fabulous--as a topping for gingerbread, stirred into plain Greek yogurt, on ice cream and all by itself with a spoon. Also made it with blood oranges. Not as fabulous but may improve after they sit for a bit. Haven't made it with clementines.
Wonderful and easy. Make sure to use a large pot as the syrup really bubbles up when it boils. Delicious topping for waffles and for ice cream. The recipe doesn't actually make a quart. My recommendation would be to buy an entire box of clementines, adjust the spices and honey accordingly and then make several jars. Otherwise you will not have any to give away.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?