Dish clementines over yogurt, use to garnish cakes, or serve with dense chocolate brownies. Add syrup to warm drinks or cocktails, or drizzle over fruit salad.
3 cups water
2 cups sugar
6 pieces crystallized ginger
1 tsp cardamom
3 - 5 pieces star anise
1 cinnamon stick
12 - 14 clementines
yogurt, chopped pistachios and pomegranate seeds – optional
- In Multipurpose Pot - 8 cup set over medium-high heat, bring water and sugar to a boil, stirring often to dissolve sugar, 6–8 minutes. Stir in crystallized ginger, cardamom, star anise and broken cinnamon stick.
- Cover and turn off heat. Let stand 15–20 minutes to meld flavours, then strain. Discard solids. Refrigerate syrup for at least 2 hours, until well chilled. Syrup will keep for at least 1 month in the refrigerator.
- Using a sharp knife, cut peel and pith from clementines, then cut into thick rounds. Place in a large bowl and pour syrup overtop. Refrigerate until ready to use.
- Dish up over yogurt and sprinkle with chopped pistachios and pomegranate seeds, if desired.
Per serving: Calories 130, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 37 g (Fibre 1 g, Sugars 34 g), Protein 1 g.