Clementines In Ginger Syrup, Algerian - cooking recipe

Ingredients

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)

Preparation

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.
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.
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).