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Clementines in syrup

Clementines in syrup


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Clementines in syrup: the recipe and conservation tips. Please note, the recipe for clementines in syrup can also be used for mandarins, but only as long as they are ripe.

The clementine plant is a botanical hybrid obtained by crossing two different species.Tangerines and clementines in syrup they are a very old preparation, so much so that in recent years this onerecipeit has been too far away. Before seeing how to do theclementines in syrup, let us dwell on this fruit.

Clementine, scientific name

Theclementinesare a cross between orange and mandarin, it is a hybrid plant with a scientific name that is easy to remember:citrus x clementina. This small citrus fruit was born around 1940 in North Africa, after several crosses between mandarin species (scientific name, Citrus reticulata and Citrus nobilis) and orange (Citrus × sinensis and Citrus × aurantium).

Clementines in syrup, which fruits to choose

For the preparation ofclementines in syruptry to choose exclusively untreated fruits, the same goes if you decide to preparetangerines in syrup. Thererecipethat I will give you, in fact, involves the use of tangerines orclementineswith the peel.

Calabrian or Campanian clementines have an intense orange pulp, juicy and fragrant. If you want to play it safe, forclementines in syrupchoose Calabrian fruits with IGP mark. PGI clementines must have a very sugary pulp (the brand ofProtected Geographical Identification, IGP, guarantees a minimum of 10 degrees Brix, therefore very sweet clementines).

Clementines in syrup, recipe

In this recipe, we recommend the purchase of 10 Calabrian clementines, which have a small shape and thin skin. If you don't care about the origin and the typicality of the fruit, at least make sure you choose clementines with very thin skin.

  • 10 untreated clementines from Calabria
  • 180 ml of apple cider vinegar
  • 720 g of sugar
  • 5 cm of natural cinnamon stick (optional)
  • 4 juniper berries (optional)
  • 2 bay leaves (optional)
  • 180 ml of water

Theclementines in syrup cinnamonthey can be a pleasure for the palate even in the summer months. If you want to dare and add someextra aroma, green light for juniper berries and laurel.

The doses seen are useful for filling (with clementines), two two-liter jars. To complete the recipe you will need to prepare additional syrup aside to completely cover the clementines once placed in the jar.

How to make clementines in syrup

Wash the clementines and immerse the fruit in a pot full of water. Bring to a boil and cook over very low heat for about ten minutes.

Drain the clementines. With a toothpick, make a dozen holes in the peel, scattered here and there.

Aside, prepare the syrup with the sugar, water, vinegar and the aromas (juniper berries, cinnamon, bay leaves ..). When the syrup is well blended, transfer the clementines to the syrup and simmer for 10 - 15 minutes.

Transfer the clementines to a clean, airtight jar. Sterilize it by boiling it, completely immersed in water, for 20 minutes.

Mandarins in syrup

As stated, the recipe forclementines in syrupit can also be used to prepare tangerines. Conversely, the recipe that I will give you in this paragraph, you can also use it to prepareclementines in syrup without vinegar. The previous recipe requires the use of a light vinegar to accentuate the acidic notes naturally present in theclementineor intangerine. In this recipe, vinegar is not present to only enhance the sweetness of the fruit. Here are the ingredients:

  • 500 g of untreated mandarins
  • 500 ml of water
  • 350 g of sugar

Always choosetangerinesorclementineswith a very thin skin, boil the fruits and pierce them with a toothpick.

In a saucepan, make the syrup. Add the tangerines or clementines and simmer for about 10 - 15 minutes. At this stage, the fruits must be completely submerged in the syrup.

You can store the tangerines, or clementines, covered with syrup, in airtight jars that you will then sterilize.

Clementines in syrup, how they are eaten

The clementines in syrup, thus prepared, are perfect to accompany cheeses, meat or even sorbets, desserts and ice cream.


Video: You will absolutely love this Amazing Clementine and Almond Cake (May 2022).