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Honey-Preserved Clementines

Scott Phillips

Yield: Yields 1 quart.

Jars of preserved clementines make great gifts for the holidays (if you can bear to part with them).


  • 1 cup honey
  • 1 cup granulated sugar
  • 5 whole cloves
  • 2 green cardamom pods
  • One 4-inch cinnamon stick
  • 1-1/2 lb. firm clementines (5 to 7), cut horizontally into 3/4-inch-thick slices

Nutritional Information

  • Nutritional Sample Size 1/4 cup
  • Calories (kcal) : 130
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 35
  • Fiber (g): 1
  • Protein (g): 0


  • 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.


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Reviews (3 reviews)

  • jilliebean | 02/11/2016

    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.

  • sarpat | 01/23/2012

    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.

  • CookinginDallas | 01/11/2010

    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.

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