Candied Clementines

Most years, I make some version of these candied clementines around the holidays. They are really easy to make and are an incredibly helpful addition to the larder during the festive season. My mother in law halved them lengthwise and used them as a filling for a tart, served with mascarpone, but I like to snip them into rough pieces and keep a jar in the fridge for drop in guests (or little pops of cheer here and there for myself.)

Clementines make me nostalgic for my Paris years. Before this citrus was readily available in The US, it was only available in France, and its appearance on the greengrocer's shelves meant that winter had officially arrived and that the holidays were upon us. Now that you can buy clementines in the States, and so reasonably, I remind myself of my decade in France by keeping a bowl of them on my coffee table throughout the citrus season - snacks for after dinner or while watching TV.

The chopped up version is delicious over yogurt, or pancakes for holiday breakfasts. You can fold some into cake batter or whipped cream. I add some to salad dressing for some additional festive flavor. This tastes good with roast pork or with braised radicchio. I use it in couscous or rice pilaf. I just made some stewed prunes in Earl Grey tea and threw in a spoonful. The syrup is wonderful in tea or cocktails. In a pinch, a generous spoonful of fruit and syrup elevates ice cream to something a bit more elegant - I particularly recommend vanilla with some chopped candied clementine and a splash of bourbon or chocolate with some chopped candied clementine and a generous sprinkle of cayenne.

This will make about two pints, one for you and one as a gift.

6 clementines, well scrubbed and stylar end removed

1 thumb sized piece of ginger, crushed, no need to peel

2 star anise, crushed

6 cardamom pods, crushed

1 cinnamon stick

2 cups sugar

2 cups water

Prick the clementines all over with a toothpick.

Place all of the ingredients in a pot over low heat. Cover and let simmer for 45 minutes.

Turn the clementines over, cover again, and simmer for an additional 45 minutes.

Remove from the heat and let the clementines cool in the syrup.

Once cool, remove the clementines from the syrup and either cut into pieces or snip with scissors. Place the pieces in an airtight container as you do so.

Strain the syrup over the clementines pieces and discard the spices and ginger.