Prick each clementine 8 times with a fine toothpick.
1 pound Clementines
Fill a pot large enough to hold the clementines with water and bring to a boil.
Blanch the fruit for one minute.
Save 5 cups of the water, add the sugar and corn syrup and bring to a boil, stirring constantly.
Now, reduce the heat to a simmer and return the fruit to the pot and add the cinnamon, star anise, cardamom and dried ginger and cook for 20 minutes.
Let the fruit cool for 24 hours. Now heat the fruit in a pot to a boil, reduce and simmer, then let cool for 24 hours. Note: When you make this candied fruit, you do not remove it from the liquid. Allow the fruit to cool in the liquid every day. The fruit will absorb the spices from the liquid.
Repeat step #6 (heat for 20 minutes and allow to cool) for 5 more days.
On the last day, reduce the liquid until it is a thick syrup.
Place the fruit on a rack with parchment paper underneath it.
Pour some of the syrup on each piece of fruit and let cool.
These clementines can be stored in a single layer, airtight container for several months.