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
- 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
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.
ReplyDeleteI'd love to try this. sounds just gorgeous.
x
Interesting! I think I'd peel them, easier to eat afterwards.
ReplyDeleteSadie, sterilising jars isn't difficult. Wash with detergent and rinse, then drop into boiling water for 10 or so sec. Have a go !
ReplyDeleteMyriam, 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. ;)