VIRTUAL HUGS FOR BARBARA in the form of Ginger Infused Clementines with Cloves

pink rose

The weekend of love has started! Love should always be around of course but this weekend it will be intensified and directed towards a very special person who me and Bron of Bron Marshall want to give many many Virtual Hugs, and we will be joined by many other food bloggers around the world in a big Virtual Hug. But who are we hugging you wonder? Barbara of Winosandfoodies, this beautiful woman who yet again has to go through the tough ordeal of chemotheraphy and all what that brings with it and who obviously is not feeling that good right now. Barbara is one of those people who I never met in person but I instantly liked and respected when I met her on her blog, she has a light touch that remains and I sincerely hope that I one day will be able to give her a big hug in real life! But until then, this big Virtual Hug full of love is for you Barbara! Keep on going and come back to blogging soon! I have made you a dessert with a little Christmas feeling to it, light, tangy and fresh, I hope you will like it.

Bron and I have asked some fellow foodbloggers to join us but if there is someone out there that we forgot (and that is VERY probable, please forgive us) but who wants to give Barbara a Virtual Hug this weekend, contact me and I will give you the details. Or just send us the link to your post so that we can give Barbara the complete Hug list!


Ginger Infused Clementines with Cloves


ginger syrup (if you don’t have any it is very easy to make on your own and you will end up with candied ginger as well! Check out this recipe from Cookie Baker Lynn)

– Peel the clementines and then carefully cut off the white, thin membrane (or whatever it can be called) all around the outside. Be careful not to divide the wedges and to keep the clementine intact.
– Simmer the ginger syrup with the cloves for 5 minutes in a pan before you put the clementines into it and let them simmer along for 2-3 minutes, it depends on how big they are. If they are not completely immersed in the syrup, turn them over in half time.
– Let the clementines cool down and marinate in the ginger syrup for at least one hour before serving.

Ginger Infused Clementines with Cloves

I’m going to follow lovely Bron’s example and give you the links here as they come in:

Bron of Bron Marshall
Arfi of HomeMadeS
Chris of Mele Cotte
Helene of Tartelette
Peabody of Culinary Concoctions
Suzana of Home Gourmet
Tanna of My Kitchen In Half Cups
Amy of Cooking With Amy
Cookiecrumb of I’m Mad and I Eat
Susan of Food Blogga
Anita of Married With Dinner
Jen of use real butter
Chris of Ms Cellania
Kalyn of Kalyn’s Kitchen
Stephanie of Dispensing Happiness
Paz of The Cooking Adventures of Chef Paz
Ivonne of Cream Puffs In Venice
Joey of 80 Breakfasts
Sara of MsAdventures in Italy
Beccy of Peppermint Tea
Rosa of Rosa’s Yummy Yums
Andrea of Andrea’s Recipes
Jenny at Foray into Food
Sam @ Becks & Posh
Patricia @ Technicolor Kitchen
Alanna @ Kitchen Parade
Allison @ Sushi Day & @ Frigg , what’s in your fridge
Jeanne @ Cooksister
Denise & Lenny @ Chez Us
Brett @ In Praise of Sardines
Val @ More than Burnt Toast
Amanda @ Not Just Desserts
Mary @ La Tavola
Edward @ Wino Sapien
Deeba @ Passionate about Baking
Navita @ Zaayeka
Barbara @ Barbara Bakes

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