Spiced Clementine Syrup
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Per 3 cups fresh clementine juice
- 1cup water
- ā cup dark brown sugar
- 1vanilla bean, sliced lengthwise
- 1teaspoon whole allspice
- 13-inch chunk fresh ginger, peeled.
Nutritional analysis per serving (4 servings)
179 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 42 grams sugars; 1 gram protein; 12 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
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.
Private Notes
Comments
This syrup is delicious when made properly, but the instructions are poorly written. It takes way more than 20 minutes to get this to the correct consistency. I had to simmer mine for an hour before it reduced down to a syrup. At 20 minutes, it was still just juice with some stuff in it. I used regular orange juice, as well as ground allspice. I started with whole allspice, but had trouble tasting the spice until I added about a tsp or two of ground spice. Final product yielded 1 cup.
I only had one cup of fresh squeezed mandarin juice, so modified other ingredients to fit. It's very nice, not too sweet. I'm going to use some on stir-fried rice this evening, as it tastes like the sauce that comes in packets.
Had a bunch of uneaten clementine, so squeezed what I could from them to make the syrup. Son devoured it on french toast. So many uses. Thank you!