Clementines in orange caramel recipe

18 ratings Rate
  • Serves 4
  • 25 mins to prepare and 24 hrs 10 mins to cool
  • 484 calories / serving
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Clementine and orange caramel

Squeeze the juice from two of the clementines and set aside.

Peel the remaining fruit, removing as much of the bitter pith as possible.

Place the sugar in a pan with 100ml boiling water. Place over a very low heat and stir until the sugar has dissolved. Increase the heat slightly and boil until the sugar reaches a dark golden caramel.

Take off the heat and immediately add the reserved juice and liqueur. Stir to dissolve.

Pierce the fruit all over with a cocktail stick (so that it will absorb the liquid), place in a bowl and pour over the caramel. Cool, cover with a saucer so they are well submerged and allow to macerate for 24 hours.

Great as a dessert with vanilla ice cream or alternatively decant into a sterilised jar — you could even recycle old jars at home, and tie them with a festive ribbon. Makes the perfect gift.

Keep refrigerated.

Try these delicious fruit alternatives:
Stewed figs and apricots in honey
Winter berries in elderflower syrup
Pears with cinnamon and ginger

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  • Ingredients

  • 10 juicy clementines
  • 300g (10oz) golden caster sugar
  • 175ml (6fl oz) Cointreau or Grand Marnier
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  • Energy 2052kj 484kcal 24%
  • Fat 0.1g 0%
  • Saturates 0g 0%
  • Sugars 101.4g 113%
  • Salt 0g 0%

of the reference intake
Carbohydrate 101.4g Protein 1.2g Fibre 1.9g

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