Clementine Confit with Oregano

Among the many nice things that our friend Alexandra has cooked for Daphnis over the years, her sweets are our favorites, maybe because its not obvious that herbs can make a nice addition to a marmalade.

She gave us this one suggesting: “The first time I served this I used it to top a rice pudding. The second time, I served it with aged yellow cheese, maybe the third time I will just eat it with a good slice of sourdough and plenty of butter.” Enjoy!

Serving size: One 200ml jarĀ 

800g unwaxed clementines or 6 medium sized oranges

300g sugar

3 teaspoons Marjoram


Wash the fruit.

Fill a medium sized pot with water and bring to a boil.

Add the fruit sliced in halves, boil for 3 minutes.

Strain and repeat, then set the fruit aside.

Add the sugar, 2 teaspoons of oregano and the fruit to the pot. Add water reaching 1 finger above the fruit. Place over medium heat and simmer for 2.5 hours. Remove from the heat and let cool.

Using a spoon take the fruit out of the syrup, chop up into very small pieces and then reincorporate into the syrup. Add 1 teaspoon more of oregano and stir well. Place in a jar and keep in the fridge.


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