Preserved clementines is another 80’s classic in line with preserved pineapple, pear and peach. In our family, they were served with a dollop of whipped cream for a quick dessert or vanilla ice cream for a weekend treat. They taste wonderful home-made, and they make beautiful jars when kept whole. They are ideal as a host / hostess gift and you can spice them up with different spices depending on the celebration or season. We love this version with a touch of vanilla and a dash of Cointreau.
5 dl of water
250 grams of sugar
1 vanilla pod
Juice from one lemon
Juice from one clementine
10 clementines equivalent to 500 grams of peeled clementines
2 tbsp. of Cointreau
Peel the clementines – let them remain whole and pierce them with a meat needle. Take a pan and bring the water, lemon juice, clementine juice, sugar and Cointreau to the boil. Now place the clementines in the boiling syrup. Let them boil on low heat for about 15-20 minutes. Keep an eye on the clementines and remove them if they start to fall apart. Take them out of the syrup and place them in a canning jar – cook the syrup a bit more so it gets thicker. Remove the pan from the heat and let it rest for five minutes before you pour the syrup over the clementines. If you want a thicker syrup – boil it longer. If there is much syrup left, you can boil some more clementines in it. It tastes tremendously with vanilla and orange ice cream or simply with a dollop of whipped cream.