Clementines in Ginger Syrup

From the kitchen of Carly

Bright clementine slices swim in a silky ginger syrup infused with cardamom and star anise. The spices steep into something warming and complex, then chill to a refreshing finish. Pomegranate seeds add a tart pop if you want it.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/2 cups water
  • 11 cup sugar
  • 11/4 cup thinly sliced peeled ginger
  • 14 green cardamom pods
  • 13 whole star anise
  • 16 clementines or mandarin oranges
  • 11/2 cup pomegranate seeds (optional)

Instructions

  1. 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.

  2. 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.

  3. 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).