4 whole clementines, scrubbed

2 1/2 cups (625 ml) water

2 cups (500 ml) sugar

Place the clementines in a saucepan just large enough to hold them. Cover with cold water and bring to a boil. Drain and repeat 3 more times. This blanching will make them less bitter.

In the same saucepan, bring the water and sugar to a boil. Add the clementines and simmer gently for about 90 minutes (see note). Let cool. Refrigerate overnight in the syrup. The next day, drain and cut a thin slice off each end. Set aside.

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