Ingredients
- 3 cup water
- 1 cup honey
- 1 cup cinnamon stick
- 1 clove star anise
- 1 clove cardamom pod
- 1 clove bay leaf
- 8 clove clementines, washed
- 1 tablespoon salt
- 1 quart orange juice (preferably freshly squeezed)
Preparation
Baking Directions:
For the broth, combine the water, honey, cinnamon, cloves, star anise, cardamom and bay leaf in a small pot and bring to a boil.
Remove from heat, then strain and cool.
The broth can be kept in the refrigerator for about a month.
Place clementines in a large pot and cover with cold water.
Add the salt and bring water to a boil over medium-high heat.
Remove from heat and strain the clementines, rinsing with cold water.
Return the clementines to the pot and add half of the honey broth and the lemon juice.
Bring to a boil, and then allow to simmer until skins appear translucent, about 30 minutes.
You may have to remove a clementine and test it with a knife.
The skin should pierce easily.
Remove from heat and transfer the clementines to an airtight container.
Cover with the orange juice and refrigerate.
Reserve the broth in a separate container in the refrigerator.
The clementines will keep approximately 4 days, keep checking the freshness of the juice.
Serving Directions:
Serve the clementines warm or cold in a large glass bowl drizzled with a little broth and garnish with basil sprigs.