Here's a winter spin on my favorite lemon-honey syrup! Oranges and clementines are my citrus fruits of choice for the season, but this would also work beautifully with Meyer lemons or minneola tangelos. And don't forget to add a few cinnamon sticks for a fragrant, spicy kick. As the mixture sits, the honey coaxes out the juices from the citrus and mingles with the cinnamon and they create a delightfully floral syrup that can be used everywhere from a cocktail or mocktail mixer, a glaze for simple roasted chicken, or drizzled on top of a festive pavlova. Top with a bow or tie with a tag and give to the foodie in your life as a thoughtful edible gift!
- 2 pounds (about 6 small) oranges and clementines, scrubbed and thinly sliced
- 3/ 4 cup honey
- 4 cinnamon sticks
Layer slices from one whole citrus fruit into a clean, 1-quart glass jar. Pour a few tablespoons of honey. Add 4 cinnamon sticks to jar. Repeat with the remaining citrus slices and honey until jar is full, topping off with a layer of honey. Close jar tightly and refrigerate for at least 6 hours (preferably overnight) to coax out juice, inverting the jar periodically in the first few hours to make sure syrup is combined. Lasts for up to two weeks in the fridge.