Two-Ingredient Clementine Cheong – Bright Citrus with a Touch of Caramel
Transform fresh clementines into a tangy-sweet syrup with only sugar and time — no cooking required
What is Cheong?
Cheong is a Korean traditional fruit syrup created by layering fruits or grains with sugar, where the fruit gradually releases its juice to form a concentrated, naturally fermented syrup. Unlike jams or jellies, cheong is not heated, so its flavors develop through fermentation and enzymatic processes rather than cooking. It’s commonly used to sweeten drinks, teas, or even as a dessert topping.
How Does It Work?
Clementines have a balance of sugars and amino acids that supports mild Maillard browning, especially during extended storage, adding a hint of caramelized depth. Natural yeast present on the fruit can lead to a small amount of alcohol fermentation, which subtly intensifies the flavor. Lactic acid bacteria, if present, may introduce a gentle acidity, balancing the syrup’s sweetness and providing natural preservation.
Maillard Reaction: The combination of clementine sugars and amino acids supports a mild caramelization, deepening the flavor.
Mild Alcohol Fermentation: Some sugar may convert to trace alcohol, adding subtle complexity.
Lactic Acid Fermentation: Natural lactic acid bacteria may slightly acidify the cheong, balancing the citrus sweetness.
Recipe and Instructions
Ingredients:
1 kg clementines (preferably organic, to minimize chemicals on the peel)
1 kg sugar
Instructions:
Prepare the Clementines: Wash and slice the clementines thinly, keeping the peels on for additional flavor. Remove any seeds, as they can add bitterness.
Layer and Mix: In a clean, dry glass jar, layer the clementine slices and sugar, starting with clementines and alternating until all ingredients are used.
Press and Seal: Press down on the mixture lightly to reduce air pockets. Cover the jar with a breathable cloth to allow gases to escape, and leave at room temperature for 2–3 days to start fermentation.
Ferment and Stir: After 2–3 days, seal with a lid and store in a cool, dark spot for 2 weeks. Stir the mixture every 1–2 days for the first week to help with sugar dissolution.
Strain and Bottle: After 2 weeks, strain the liquid through a sieve or cheesecloth, pressing the solids to extract all the syrup. Transfer to a sterilized bottle and refrigerate.
For a step-by-step guide, refer to the video below to see the process in action:
Tips:
Timeline: Clementine cheong develops flavor after 2 weeks, but longer storage can intensify its caramel and citrus notes.
Storage: Store refrigerated and consume within 4–6 months.
Serving Suggestions: Use as a sweetener in teas, sodas, or drizzle over ice cream for a bright citrus touch.
And just like that, your homemade clementine cheong is ready to enjoy!
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Denis Pashkov
cosmos society