Clementines In Ginger Syrup, Algerian

• 1 1/2 cups water
• 1 cup sugar
• 1/4 cup thinly sliced peeled ginger
• 4 green cardamom pods
• 3 whole star anise
• 6 clementines or 6 any small oranges
• 1/2 cup pomegranate seeds (optional)

1. Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes.
2. Remove from heat and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours.
3. Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).

water, sugar, ginger, green cardamom, star anise, clementines, pomegranate seeds

Taken from www.food.com/recipe/clementines-in-ginger-syrup-algerian-483813 (may not work)