Foodie Lass Christmas Spicy Clementines – a delightful combination
Embrace the magic of infused spices this Christmas, such as star anise, cinnamon and vanilla. Clementines are classically associated with Christmas childhood memories of finding one in the toe of your Christmas stocking or several piled up in a bowl with nuts and a nutcracker.
Here is a simple recipe to try with your clementines that is sure to be a winner for a simple dessert over the Christmas period. All citrus fruits should be included in your diet, but especially at this time of year as a great Vitamin C boost for your immune system.
Christmas Spicy Clementines
Serves 2-4
Ingredients
6-8 clementines
2 flat tbsp caster sugar
1 cinnamon stick
2 star anise
1 vanilla pod (or 2 drops of vanilla essence)
2 cups water
Juice of 2 clementines.
Method
Wash and peel clementines and remove all white pith (I use a vegetable peeler).
Juice 2 clementines and set aside
Heat the water in a heavy-based saucepan and add the sugar, juice, star anise, cinnamon stick and vanilla.
Simmer gently for a few minutes then carefully place the whole clementines in the liquid and stir gently for five minutes.
Remove whole clementines with a slotted spoon and place them on a plate.
Return the saucepan to a high heat and reduce the liquid to a caramelised syrup. Keep checking to make sure the liquid does not burn.
Drizzle the syrup over the clementines and serve immediately with whipped cream or crème frais.
Delicious and so simple – give it a try this Christmas.
Christmas Spiced Clementines
Ingredients
- 6-8 clementines
- 2 flat tbps caster sugar
- 1 cinnamon stick
- 2 star anise
- 1 vanilla pod or 2 drops of vanilla essence
- 2 cups water
- Juice of 2 clementines.
Instructions
- Wash and peel clementines and remove all white pith (I use a vegetable peeler).
- Juice 2 clementines and set aside
- Heat the water in a heavy-based saucepan and add the sugar, juice, star anise, cinnamon stick and vanilla.
- Simmer gently for a few minutes then carefully place the whole clementines in the liquid and stri gently for five minutes.
- Remove whole clementines with slotted spoon and place on a plate.
- Return the saucepan to a high heat and reduce the liquid to a carmelised syrup. Keep checking to make sure the liquid does not burn.
- Drizzle the syrup over the clementines and serve immediately with whipped cream or crème frais.
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