Clementine Preserve

December 9, 2011

Ingredients

Preparation

Step 1
This must be done with the very tiny clementines. Wash them well and cover with cold water overnight to get rid of some of the bitterness of the skin.
Step 2
Make a syrup by boiling 4 1/2 cups of water and 2 pounds of sugar.
Step 3
Drain the fruit and prick each one all over with a needle. Drop them into the syrup and simmer for about an hour. Lift them out with a slotted spoon, and transfer to a clean glass jar.
Step 4
Reduce the syrup very much, until it is thick enough to coat a spoon, and pour it over the fruit. Let it cool before closing the jar tightly.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsMiddle Eastern Clementine Citrus Fruit Simmer Cookbooks

Recipe notes

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