Spiced Clementine Syrup Recipes

SPICED CLEMENTINE SYRUP

Steps:

• In a large pan with a heavy bottom, combine clementine juice with other ingredients by stirring gently. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Remove from heat, strain the liquid (discard the solids) and allow to cool before making the punch.

CHRISTMAS DAY CLEMENTINE SOUR

Steps:

• In a shaker filled with ice, combine the bourbon, curaçao, brown sugar syrup and clementine juice (and egg white, if using). Shake vigorously for 30 seconds.
• In a chilled coupe glass, swirl enough amaretto to coat the inside. Strain shaken drink into coupe. Top with the bitters. Garnish with the ribbon of clementine peel.

CLEMENTINE OLD FASHIONED

Steps:

• Strain clementine juice into an old fashioned glass. Add bourbon, lemon juice, and simple syrup. Add ice, stir to chill, and serve.

SPICED APPLE SYRUP WITH CLEMENTINE & CLOVES

Steps:

• Heat the apple juice with the whole spices, ginger, zest and sugar. Bring to the boil, then simmer for 10 mins.
• Remove from the heat and leave to cool, then strain the syrup into small bottles.

CLEMENTINES IN CINNAMON SYRUP

Steps:

• Bring water, sugar, and cinnamon to a simmer in a small saucepan. Cook until sugar dissolves, about 1 minute.
• Arrange clementines in a large bowl. Pour warm syrup over top, and let stand for at least 30 minutes.
• Divide clementines and syrup among 4 bowls.

25 EASY CLEMENTINE FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a clementine recipe in 30 minutes or less!

SPICED SIMPLE SYRUP

Steps:

• Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.

SPICED SYRUP

Steps:

• Stir all ingredients in heavy large deep saucepan over medium-low heat until sugar dissolves. Attach candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer registers 220°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on size of pan). Strain syrup into medium bowl. Cool to room temperature. (Can be made 1 day ahead. Let stand at room temperature. Rewarm before serving.)

CLEMENTINES IN GINGER SYRUP

Steps:

• Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes.
• Remove from heat and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours.
• Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).