La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Saturday, December 17, 2011

Clementines Cooked in Syrup


I found this amazing and very simple recipe here .
Very christmassy with clementines swinging in full season. A great standby to have on your pantry shelf.

Ingredients
  • 14 Clementines (thoroughly washed in hot water)
  • 6 cups of caster sugar
  • 3 cups of water
Preparation
  • Pierce the clementines approx. 10 times with a toothpick.
  • Arrange in a cooking pot that will hold the fruits, sugar and water.
  • Bring up to a simmer on the hob over a low heat.
  • I left it to simmer for more than 3 hours.
  • Leave to cool and pop the clementines into a sterilized jar.
  • Cover with the syrup and screw on the lid.
  • The leftover syrup (yes, I had more than would fit in the jar) I bottled.  It will come in handy to add to a hot chocolate, glühwein or any other dish I might find it would work in.



I have as yet no idea what I'll be using the clementines for, but for now, they look great on the kitchen shelf.  Might put it on the buffet table for a party we're having on Boxing Day.

Just wanted to add that the syrup tastes bittersweet and I love that.

Off you go ! There is still time to get this done before christmas.

Patricia xxx...x

3 comments:

  1. ooh, I love this idea. I've done anything that required sterilising jars because I'm always a little afraid that I might not do it properly and make people ill.

    I'd love to try this. sounds just gorgeous.
    x

    ReplyDelete
  2. Interesting! I think I'd peel them, easier to eat afterwards.

    ReplyDelete
  3. Sadie, sterilising jars isn't difficult. Wash with detergent and rinse, then drop into boiling water for 10 or so sec. Have a go !

    Myriam, that would be an entirely different recipe AND flavour of course.
    The idea is to eat the peel and all. It's soft and tender from the cooking process. ;)

    ReplyDelete

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