When I saw this recipe in the Sale&Pepe magazine, I decided to make it as soon as possible because I was intrigued by the idea of having candied clementines as a preserve to enjoy with a roast or a nice cheese platter!
The recipe is very easy – it is important to buy healthy and ripe fruit, with a firm skin attached to the fruit and obviously untreated!
I really like these preserves and since I love cheeses that pair well with them, I always try to expand the selection for you and for me!!!
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CANDIED CLEMENTINES
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 1 Hour
- Portions: 2-quart jar
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 10 clementines approximately
- 3/4 cup white wine vinegar
- 3 1/2 cups sugar
- 5 cinnamon sticks
- 4 juniper berries
- 2 leaves bay leaves
Preparation
Wash the clementines under running water and prick them in about ten spots with a toothpick.
Then place them in a saucepan with water (it must cover them completely), place on the stove, and boil for about 15 minutes.
Prepare a syrup with the sugar, 3/4 cup of water, the wine vinegar, the juniper berries, the cinnamon, and the bay leaves.
Once the syrup reaches a boil, add the clementines drained from the first boiling water.
Leave them in the syrup for another 15 minutes or so.
Then transfer them to the well-cleaned and sterilized jar.
Seal tightly and proceed to sterilize the candied clementines by placing the jar in a saucepan and covering it with water.
Boil for 20 minutes and let cool with the jar submerged in water.
Here are the candied clementines, ready to enjoy with roast meats and semi-aged cheeses!
Enjoy the candied clementines!!!
Annalisa
Tips and notes
Among the various sweet and savory preparations on the blog, I suggest the candied grapes, homemade fragolino, the cocoa liqueur, the green beans with basil and much more!
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