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.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips