Yield:Yields 1 quart.
Jars of preserved clementines make great gifts for the holidays (if you can bear to part with them).
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.
勺子,轻轻把片1夸脱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.
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