Recipe: Honey Preserved Clementines

I like to try and make a certain number of Christmas gifts every year, but try as I might, I am not crafty. This means that any homemade gifts generally take the form of photography or something from my kitchen.  The thing is, I try to avoid baking.  It takes so much time and precision...I just don't enjoy it.  All those batches are waaaay too much work for someone as pathetically lazy as I.  Eliminating baking from the equation really does limit what you can give though.  Over the years I've done jars of Cranberry Sauce and Caramelized Onion Confit and homemade Vanilla Extract as well as some savory (less batch-intensive) baking like Black Pepper and Parmesan Biscotti.  All of that stuff has worked, but I didn't want to repeat myself this year.  I had been toying with the idea of preserving some Meyer's Lemons but somehow that didn't seem particularly festive.  Clementines though...what says Christmas more than Clementines?

I found the recipe in an issue of Fine Cooking Magazine and did not deviate from their instructions in the least.  I figured since this was my first attempt at preserving I had better pay close attention to the rules.

What you'll need:

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


I couldn't find whole cloves, cardamom pods or even cinnamon sticks at the grocery store, which surprised me.  I mean, cinnamon sticks?  That's not exotic, people.  And it's Christmas.  There's gonna be cider. People need cinnamon sticks.  As a result I ended up at the Bulk Barn, with the hippies.  Let me tell you something about the Bulk Barn.  They had everything I needed and it cost next to nothing.  Let me tell you something else about the Bulk Barn.  Those weird old hippies that shop there?  They straight up STEAL from the Bulk Barn.  I saw at least three people "sampling" from the bins.  And when I say "sampling" I mean making a meal out of the peanut butter pretzels.  Then one woman just TOOK a root beer flavoured candy which was shelved near the door.  She had already paid for her order and then stood there, considered the candy, held it out at arms length, looked at it, smelled it and then PUT IT IN HER BAG. Without even trying to hide the fact that she was shoplifting! WHAT IS GOING ON WITH THE CRAZY OLD HIPPIES AT THE BULK BARN?!


Wine pairing:  The Lackey - South Australian Shiraz (2007).  My girlfriend Annette introduced me to this wine and I always trust her taste.  She is way more knowledgable about these things than I am.  It's a seriously yummy wine, look it up!


Listening:  If you're making these for Christmas gifts like I was, then I dare say that Christmas music is mandatory listening.  I've got a number of "must listen" recordings over the holidays like Nat Cole, Oscar Peterson, Mel Torme, Vince Guaraldi and Harry Connick Jr. but my all time favourite is the Sackville Allstars Christmas Album.  It's simply the best.  Check it out.

Directions:

1.  In a 4-quart saucepan, bring 1 cup water and the honey, sugar, cloves, cardamom, and cinnamon stick to a boil over high heat.

2.  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.

3.  Spoon and gently pack the slices into a 1-quart canning jar. 



4.  Bring the syrup in the saucepan back to a boil over medium-high heat; boil 3 minutes to concentrate the flavors.



5.  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.

Serve your Honey Preserved Clementines over Vanilla Ice Cream, Yogurt or Mascarpone or with waffles or pancakes.  If you're ambitious and like to bake (unlike some people) they'd make a lovely cake decoration!


Verdict:  I'm hoping these go over well and that folks enjoy them, but even if they don't favour the taste I think they are beautiful to look at and make a festive, cheerful addition to your fridge.  Nothing wrong with that.