2 years ago
Saturday, January 16, 2010
Honey Preserved Clementines
Clementines are winters saviors. Purchased in bulk, inexpensive, great in a lunchbox, a breeze to peel and so easy to eat instead of that cookie that you've been eyeing all day. I always have a bunch of them around and even put bowls of them in the living room for a punch of color on a gloomy day.
The January/February issue of Fine Cooking has tons of interesting things in it, one of which is a recipe for Honey Preserved Clementines. I love preserved orange peel and had a jar of local honey that I knew would be perfect for this project.
The fruit is cut into thick slices, about two plus the thin ends. Into the pot, cinnamon stick, clove, green cardamom, honey, sugar and water and brought to a boil making sure the sugar is dissolved. It took me several days to make this recipe because I needed to get to the Spice House for green cardamom. Ultimately, my patience ran out and I substituted cardamom seeds. 12 cardamom seeds can be substituted for 1 green cardamom pod. I do think the green pods are much prettier than the seed in the final product but that's a fine detail.
Once the syrup is ready, the fruit is gently slipped into the pot.
After steeping overnight, into a jar with the whole spices and syrup.
The fruit should rest in the fridge for a week before eating. It's well worth the wait.
Aren't they beautiful? Stir them into rice pudding(!) or yogurt, top vanilla ice cream, decorate a cake, brighten a beef stew. This recipe can be made with Meyer lemons, too. I just happen to have some in the kitchen......
Fine Cooking January/February
1 cup honey
1 cup granulated sugar
5 whole cloves
2 green cardamom pods
1) 4" cinnamon stick
1 1/2 # firm clementines (5-7), cut horizontally into 3/4" slices
In a 4 quart saucepan, bring 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.
our the syrup over the slices to cover; discard an 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.
Yield: 1 quart
Variations: Substitute 1 1/2# seedless thin-skinned oranges, seeded Meyer lemons or seeded tangerines.