Whole Cloves Quart Container-14 oz $21.99

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Description Cloves are the unopened flower buds of an evergreen tree, boasting a pungent, woody, sweet and almost peppery flavor that pairs well alongside sweet and savory cuisine. Whole high quality cloves for your best cooking and baking!

Usage: Try a clove studded onion studded in a stew. Whole cloves are often added to mulled cider or wine, and hot tea. The traditional ham is studded with whole cloves.

Recipes for Cloves

**Approximately 3 cups of cloves per Quart.

Ingredients: Dried Cloves.

Storage: Store in a cool dry place, away from heat, light, and humidity.

Other Information:

Whole cloves are the dried unopened bud of an evergreen tree in the Myrtle family. Whole cloves are brown and resemble a nail with a large rounded head. Cloves can be used either ground or whole. Typical uses include studding oranges during holidays, in mulled beverages, in many baked goods. Store cloves in a cool, dry place, away from heat and light for best flavor retention. Whole cloves do retain flavor for a longer period of time than ground cloves.

Clove Recipes

Sweet-Sour Glazed Ham
2 cups apple jelly
2 tablespoons mustard
2 tablespoon lemon juice
1/2 teaspoon Spice Barn Ground Cloves
1 5-7 pound cooked ham
Spice Barn Whole Cloves

Combine first 4 ingredients and cook. Score ham and stud with cloves. Place, fat side up, on rack. Bake at 325 degrees uncovered until the internal temperature reaches 140 degrees; basting every 15 minutes.

Clove Tip!! Add a pinch of ground cloves to apple pie for added flavor.

Hot Apple Cider Recipe

1/2 gallon apple juice or apple cider
2 cinnamon sticks
2 whole cloves
2 allspice berries or whole nutmeg
1/2 orange peel, cut into strips
1/2 lemon peel, cut into strips

Pour apple juice/cider into a large stainless steel pot (crock pots or slow cookers are best but not necessary).
Place spices and peels into a cheesecloth. Drop cheesecloth into apple juice/cider.In a regular pot: heat to just short of a boil. In a crock pot: Heat for 2 hours. Remove cheesecloth. Once you are done, you can keep the stove-top on warm and have people ladle the apple cider straight from the pot. You can also float some thinly-sliced orange and/or lemon slices on top of cider mixture for extra flavor.
Submitted By: Carol Fox

Pears with Vanilla Sauce
2 1/3 cups sugar, divided
2 teaspoons cornstarch
1/2 cup whipping cream
4 egg yolks, lightly beaten
1 teaspoon vanilla extract
10 cups water, divided
2 tablespoons lemon juice, divided
6 medium firm pears with stems
1 teaspoon grated lemon peel
1 cinnamon stick
3 Spice Barn Whole Cloves

In saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth. Bring to boil over medium heat; cook and stir 2 minutes. Remove from heat. Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir over medium low heat for 15 minutes until it thickens slightly, do not boil. Stir in vanilla. Pour into bowl; place plastic wrap on top pressing to cover surface of sauce. Refrigerate. In large bowl, combine 6 cups water and 1 tablespoon lemon juice. Peel pears, leaving stems. Plunge pears into lemon water. In saucepan, combine lemon peel, remaining sugar, water, and lemon juice. Bring to a boil; add cinnamon stick, cloves, and pears. Reduce heat; cover and simmer for 20-25 minutes or until tender. Carefully remove pears to a plate. Discard cinnamon stick and cloves. Drizzle syrup over pears. Loosely cover and refrigerate 2-3 hours. Place pears on individual serving plates; drizzle with vanilla sauce; garnish as desired.

Basic Pickled Beets
3 1/2 pounds fresh beets, small
3 medium onions, halved and sliced
20 Spice Barn Whole Cloves
4--2/34" Spice Barn Cinnamon Sticks
4 cups white vinegar (5% acidity)
2 cups sugar
3 tablespoons salt

Cut tops from beets, leaving a 1 inch stem. Cook in boiling water to cover 30 minutes or until tender. Drain, reserving 3 cups liquid. Pack beets and sliced onion into hot jars; set aside. Place whole cloves in a 6 inch square cheesecloth and tie with string. Bring 3 cups reserved beet liquid, spice bag, cinnamon sticks, and remaining ingredients to a boil in a Dutch oven. Remove and discard spice bag and cinnamon sticks. Pour hot mixture into jars, filling to within 1/2 inch from top. Remove air bubbles, and wipe jar rims. Cover at once with metal lids; screw on bands. Process in boiling water bath 10 minutes.