- 12 clementines
- 2 tablespoons lemon juice
- 1 cup sugar
- ¼ cup pomegranate seeds
- ¼ cup orange-flavored liqueur (or dark rum)
Loosen segments of each clementine from the top without detaching from the stem end. Place in a bowl. Sprinkle on liqueur. Cover; refrigerate 30 minutes. To start the sauce, bring 1/3 cup sugar, lemon juice and 1/3 cup water to a boil in a small saucepan over medium heat. Simmer, stirring, until ...