Stewed Clementines

Citrus season is here and we have heart eyes over the orange hues we are seeing in the grocery store. Easy-peel sweet clementines are our favorite and especially festive for the holiday season.

If you’ve been following us for awhile, you know we love stewed fruits and preserves with our sourdough. Traditional marmalade and orange jam recipes take hours and require A LOT of sugar, which is fine once in awhile. We prefer a quick stew of clementines over the stove with just three additional ingredients: honey, vanilla extract and water! The result is gorgeous - plump citrus segments stewed in a sweet syrup and absolutely perfect spooned on top of buttered sourdough. These syrupy clementines also work great on top of cream cheese toast, spooned over oatmeal and with pancakes as well. Happy Holidays!

For the stew

  • 6 clementines, peeled with excess pith strands removed and separated into segments
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/4 cup water

Place the clementine segments, honey, vanilla and water in a medium saucepan and bring to a boil for 2 minutes. Reduce the heat to medium and let simmer for 10 minutes. Use the back of a spoon to press the clementine segments releasing their juices. Reduce the heat to low and let thicken slightly, stirring often for another 10 minutes.

Store in a jar in the fridge for up to one week.

To serve

  • For the Love of Bread organic country sourdough batard, sliced (toasting optional)
  • room temperature butter
  • stewed clementines

Generously spread butter on top of the sourdough slices. Spoon the clementines on top with a drizzle of the syrup and enjoy!