Honey-Preserved Clementines

I am pretty excited about this.  Clementines are one of those things that pop around once a year and disappear just as you are getting into the habit of enjoying them every day (at least once a day).  They are delicious little, seedless, easy-to-peel beauties.  They are bright. and festive, and easy to stick in a bowl as an edible centerpiece when you have friends or family over.  This recipe gives the ability to preserve the delicious flavor of winter for a few extra months.  I haven't been able to taste the results as I just made these last night and they have to sit in the fridge for about a week before you can eat them.  They smell wonderful though, and this method supposedly transforms the structure of the clementine, making the rind ultra tender so that you can eat the entire thing.  I cannot wait to pop this jar open next week.

Honey-Preserved Clementines
*recipe from Fine Cooking Dec '09/Jan '10
1 Cup Honey
1 Cup Granulated Sugar
5 Whole Cloves
2 Green Cardamom Pods
1 Cinnamon Stick
5-7 Firm Clementines cut horizontally into 3/4-inch slices
1 Quart sized canning jar with a lid

Thoroughly wash your clementines.
In a 4-qt saucepan, bring 1 cup water, honey, sugar, cloves, cardamom, and cinnamon stick to a boil over high heat.  
Gently slip the clementines into the liquid without stirring.  If any slices are mostly rind, place them rind side-down.  Return liquid to a full boil and then reduce heat to low.  Cover, and simmer for 10 minutes.  Remove the pan from heat, cover, and set aside for 8-12 hours.
Spoon and gently pack the slices into your quart jar.  Bring the syrup to a boil over medium-high heat, boil 3 minutes to concentrate the flavors.  Pour syrup over the slices to cover and discard any extra,  Cool to room temperature.  Cover and refrigerate for 1 week before eating.  These will store in your refrigerator for up to 3 months.

Serving Suggestions:
Stir into yogurt
add to frosting for a cake
use as a topping for ice cream
stuff into cored apples before baking
add to beef stew
add to lamb tagine
use in a stuffing for roast turkey, chicken, or duck