Honey-Preserved Clementines

Jars of preserved clementines make great gifts for the holidays (if you can bear to part with them).

• 1 cup honey
• 1 cup granulated sugar
• 5 whole cloves
• 2 green cardamom pods
• One 4-inch cinnamon stick
• 1-1/2 lb. firm clementines (5 to 7), cut horizontally into 3/4-inch-thick slices

In a 4-quart saucepan, bring 1 cup water and the 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 down.) Return to a full boil and then reduce the heat to low, cover, and simmer for 10 minutes. Remove the pan from the heat, cover, and set aside overnight, at least 8 and up to 12 hours.

Spoon and gently pack the slices into a 1-quart canning jar. Bring the syrup in the saucepan back to a boil over medium-high heat; boil 3 minutes to concentrate the flavors.

Pour the syrup over the slices to cover; discard any excess syrup. Cool to room temperature. Seal and refrigerate for at least 1 week before using. The clementines will keep in the refrigerator for up to 3 months.