12 Ways to Cook with Cloves in Your Kitchen

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Just a pinch of cloves can transform your dishes from ordinary to extraordinary. Whether you’re whipping up cozy stews, spiced desserts, or even savory glazes, this warm, aromatic spice is a kitchen powerhouse. Dive into these 12 creative ways to make cloves your new go-to ingredient!

Clove-Poached Pears in Red Wine

Just imagine a cold evening where the kitchen fills with the warm scent of mulled wine—these clove-poached pears are that moment in a bowl. They’re surprisingly easy to make but look like you fussed for hours.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

4 ripe but firm Bosc or Anjou pears, peeled with stems intact
1 (750 ml) bottle full-bodied red wine, such as Merlot or Zinfandel
1 cup granulated sugar
6 whole cloves
2 cinnamon sticks
3 whole star anise

Instructions

In a medium saucepan, combine the red wine, sugar, whole cloves, cinnamon sticks, and star anise. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
While the wine heats, peel the pears, leaving the stems on. Use a vegetable peeler for clean, even strips.
Carefully place the peeled pears into the simmering wine mixture. They should be mostly submerged; if not, add a splash of water.
Reduce heat to low, cover, and poach for 15–25 minutes, turning the pears occasionally with a slotted spoon. To check doneness, insert a paring knife into the thickest part of a pear: it should slide in with little resistance.
Once tender, remove the saucepan from heat and let the pears cool in the liquid for at least 30 minutes. This step allows them to absorb more flavor.
Transfer the pears to a serving dish. For a glossy finish, strain the poaching liquid, return it to the pan, and simmer until syrupy (about 10 minutes). Drizzle over the pears just before serving.

Velvety soft yet retaining a gentle bite, these pears soak up all that spiced red wine goodness. Try them with a scoop of vanilla ice cream or a dollop of mascarpone for an extra touch of luxury.

Clove-Glazed Baked Ham

Wondering what to serve for a festive dinner? This clove-glazed baked ham is a show-stopper with its sweet and savory glaze. Perfect for holidays or a special Sunday meal, it's surprisingly simple to prepare yet looks incredibly impressive.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 180 minutes

Ingredients

For the Ham

1 fully cooked bone-in ham (10-12 lbs)
1/4 cup whole cloves

For the Glaze

1/2 cup honey
1/4 cup Dijon mustard
1/2 cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons apple cider vinegar

Instructions

Preheat your oven to 325°F. Line a roasting pan with foil and place a rack inside.
Remove the ham from its packaging and pat dry with paper towels. Using a sharp knife, score the fat in a diamond pattern, cutting about 1/4 inch deep. Insert a whole clove into the center of each diamond.
In a small saucepan over medium heat, combine honey, Dijon mustard, brown sugar, butter, and apple cider vinegar. Cook, stirring frequently, until the sugar dissolves and the mixture is smooth, about 2-3 minutes. Remove from heat.
Place the ham on the rack in the prepared pan. Brush about one-third of the glaze over the entire ham. Reserve the remaining glaze.
Bake the ham for 1 hour 30 minutes. Then, baste with another third of the glaze. Continue baking, basting every 30 minutes with pan juices or reserved glaze, until an instant-read thermometer inserted into the thickest part (not touching bone) registers 140°F, about 2 hours total. Tip: Cover ham loosely with foil if it browns too quickly.
Remove ham from oven and let rest for 15-20 minutes before carving. This allows juices to redistribute. Tip: For extra shine, brush with any remaining glaze just before serving.
Slice and serve warm. The glaze will caramelize beautifully, creating a sticky-sweet crust.

With its glossy glaze and aromatic clove perfume, every slice is tender and juicy. Serve alongside roasted root vegetables or a crisp green salad for a complete, memorable meal. Warm leftover ham makes incredible sandwiches the next day!

Spiced Clove Pumpkin Soup

Brimming with autumnal warmth, this spiced clove pumpkin soup is the ultimate comfort in a bowl. It's creamy, silky, and infused with fragrant cloves, nutmeg, and ginger – perfect for a cozy fall evening.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

2 tablespoons unsalted butter (or clarified butter)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon freshly grated ginger
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
2 cups vegetable broth or chicken broth
1 cup heavy cream
Salt and freshly ground black pepper, to taste
Optional: pepitas (toasted pumpkin seeds) for garnish

Instructions

In a large pot, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
Add the garlic, ground cloves, nutmeg, and freshly grated ginger. Cook for 1 minute until fragrant, stirring constantly.
Stir in the pumpkin puree and broth. Bring the mixture to a gentle simmer, then reduce heat to low. Cook for 15 minutes, stirring occasionally to prevent sticking.
Using an immersion blender, puree the soup until completely smooth and velvety. (Alternatively, transfer in batches to a blender, but let it cool slightly first.)
Stir in the heavy cream and season with salt and pepper. Heat through over low heat for 2–3 minutes, but do not allow it to boil to prevent curdling.
Serve hot, garnished with pepitas if desired. For extra depth, you can also swirl in a dollop of Greek yogurt.

Unbelievably velvety and deeply aromatic, this soup pairs beautifully with crusty bread or a simple green salad. You can also top it with toasted pumpkin seeds for added crunch.

Clove and Orange Mulled Wine

Zoom in on the coziest drink of the season: a warm, spiced mulled wine that fills your home with the scent of citrus and clove. Perfect for chilly nights or holiday gatherings, this easy recipe will be your go-to for effortless entertaining.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 20 minutes

Ingredients

1 bottle (750 ml) dry red wine, such as Merlot or Cabernet Sauvignon
1/2 cup granulated sugar
1 navel orange, thinly sliced into rounds
10 whole cloves
2 cinnamon sticks
2 whole star anise

Instructions

In a large saucepan, combine the wine, sugar, orange slices, cloves, cinnamon sticks, and star anise. Stir to distribute the ingredients evenly.
Place the saucepan over medium heat and warm gently, stirring occasionally, until the sugar is fully dissolved. Do not let the mixture boil—keep it at a bare simmer. (Tip: Boiling will evaporate the alcohol and make the wine taste bitter.)
Reduce the heat to low and let the mixture steep for 15–20 minutes. The longer it steeps, the more intense the spice flavor. (Tip: Taste after 15 minutes and add a splash of water if it's too strong.)
Strain the mulled wine through a fine-mesh sieve into a heatproof pitcher or directly into mugs, discarding the solids. (Tip: For a clearer drink, line the sieve with cheesecloth.)
Serve warm, optionally garnished with a fresh orange slice or a cinnamon stick. Enjoy immediately.

Cuddle up with this fragrant mug—the citrus and spices create a perfect balance of sweet and aromatic. The wine remains smooth and warming, making it an ideal companion for a quiet evening or a festive party.

Pickled Clove Ginger Slices

Just when you think ginger can't get any better, this tangy-sweet pickled version with whole cloves will blow your mind. It's perfect as a palate cleanser or a zesty condiment for your favorite dishes.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 5 minutes

Ingredients

1 lb fresh ginger, peeled and thinly sliced
1 cup rice vinegar
1/2 cup water
1/2 cup granulated sugar
1 teaspoon kosher salt
1 tablespoon whole cloves

Instructions

Peel the ginger using a vegetable peeler, then slice it very thinly—a mandoline works best for even slices. Tip: Soak the sliced ginger in ice water for 30 minutes to keep it crispy.
In a small saucepan, combine rice vinegar, water, sugar, salt, and whole cloves. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
Place the ginger slices in a clean, heatproof glass jar. Pour the hot pickling liquid over the ginger, making sure all slices are submerged. Let cool to room temperature, about 30 minutes. Tip: Use a glass jar with a tight-fitting lid to prevent odors.
Seal the jar and refrigerate for at least 24 hours before serving. The flavors meld and deepen over time. Tip: These pickled ginger slices keep well in the fridge for up to 3 months.

Great as a side to sushi or grilled meats, these pickled ginger slices bring a warm, spicy kick with every crunch. The cloves add an unexpected depth that lingers pleasantly, making them a versatile condiment for any table.

Clove-Infused Chicken Curry

Oh, you're in for a treat with this clove-infused chicken curry! It's the kind of comfort meal that fills your kitchen with the warmest aromas. Let me walk you through creating a rich, coconutty sauce that's anything but ordinary.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Chicken Marinade

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
1/2 teaspoon sea salt
1/2 teaspoon ground turmeric

For the Curry Sauce

2 tablespoons ghee (clarified butter)
1 teaspoon whole cloves
1 large yellow onion, finely diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional)
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth
1 teaspoon sea salt, plus more to taste
Fresh cilantro leaves for garnish

Instructions

In a medium bowl, combine the chicken cubes with 1/2 teaspoon sea salt and 1/2 teaspoon ground turmeric. Toss to coat evenly, then set aside for 10 minutes while you prepare the sauce base.
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the ghee and let it melt completely. Once shimmering, add the whole cloves and toast for 30–40 seconds until fragrant, stirring constantly to avoid burning.
Add the diced onion to the pot and sauté for 5–7 minutes, until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 1 minute until aromatic. Tip: Keep the heat at medium-low to prevent the garlic from scorching.
Sprinkle the cumin, coriander, and cayenne (if using) over the onion mixture. Stir well and cook for 45–60 seconds until the spices are toasted and deeply fragrant. Tip: Toasting spices in the fat unlocks their essential oils for a more robust flavor.
Pour in the full-fat coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Add 1 teaspoon of sea salt and stir to combine. Bring the sauce to a gentle simmer, then reduce the heat to low.
Nestle the marinated chicken pieces into the simmering sauce, ensuring each piece is submerged. Cover the pot partially with a lid and let it cook for 20–25 minutes, stirring once or twice, until the chicken is tender and cooked through. The sauce should thicken slightly. Tip: If the sauce reduces too much, add a splash of warm broth or water to maintain a saucy consistency.
Taste the curry and adjust salt if needed. Serve hot over steamed basmati rice, garnished with fresh cilantro leaves.

Just wait until you taste that velvety sauce with a subtle clove kick—absolutely divine over steamed basmati rice. Each bite is creamy, aromatic, and perfectly comforting for any weeknight dinner.

Clove-Spiced Apple Pie

Baking a classic apple pie gets a warm twist with ground cloves and rich brown sugar. This cozy dessert is perfect for fall gatherings or a comforting weekend treat. You'll love the aromatic spice blend that fills your kitchen.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 55 minutes

Ingredients

Crust

2½ cups all-purpose flour, unbleached
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cubed
6–8 tablespoons ice water

Filling

6 medium Granny Smith apples, peeled, cored, and thinly sliced
¾ cup packed dark brown sugar
2 teaspoons ground cinnamon
1½ teaspoons ground cloves
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
1 large egg, lightly beaten (for egg wash)
1 tablespoon coarse sugar for sprinkling

Instructions

In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and cut in using a pastry blender or your fingers until pea-sized crumbs form. (Tip: Keep butter very cold for flaky crust.)
Drizzle 6 tablespoons ice water over the mixture, tossing with a fork until the dough holds together when squeezed. Add more water if needed. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat oven to 425°F (220°C). On a floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, letting the edges overhang. Refrigerate while preparing filling.
In a large bowl, toss apple slices with lemon juice to prevent browning. In a small bowl, mix brown sugar, cinnamon, cloves, and cornstarch. Pour over apples and toss to coat evenly.
Mound the apple filling into the chilled pie crust, pressing gently. Dot with 2 tablespoons cubed butter if desired (not listed, but optional—adjust ingredients if adding).
Roll out the second dough disc to 12 inches. Cut into 1-inch strips for a lattice top, or place whole and cut vents. Weave or place over filling, crimp edges, and brush with egg wash. Sprinkle coarse sugar on top.
Place pie on a baking sheet and bake at 425°F for 15 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for 40–45 minutes, until apples are tender and juices bubble. (Tip: Cover edges with foil if browning too fast.)
Cool on a wire rack for at least 2 hours before slicing. This allows the filling to set for clean slices.

Perfectly warm with a scoop of vanilla ice cream, this pie has a deep, aromatic spice profile from the cloves and cinnamon. The buttery, flaky crust contrasts beautifully with the tender, sweet-tart apples. For a fun twist, serve with a drizzle of caramel sauce.

Roasted Pork Chops with Cloves

Just imagine the aroma of cloves and garlic wafting through your kitchen as these pork chops roast to perfection. This easy recipe uses a simple spice rub to create a savory crust, while the oven does all the work for you.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

4 bone-in pork chops, about 1 inch thick
1 tablespoon extra-virgin olive oil
2 teaspoons ground cloves
3 cloves garlic, minced
1 tablespoon fresh thyme leaves, stripped from stems
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Preheat your oven to 400°F. Line a baking sheet with aluminum foil and place a wire rack on top for better air circulation.
Pat the pork chops dry with paper towels—this helps the rub stick and promotes browning.
In a small bowl, combine the olive oil, ground cloves, minced garlic, thyme, salt, and pepper to form a paste.
Rub the paste all over both sides of each pork chop, pressing gently to adhere. For deeper flavor, let them sit at room temperature for 15 minutes before roasting.
Place the chops on the wire rack, spacing them evenly. Roast for 20 to 25 minutes, until the internal temperature reaches 145°F when tested with an instant-read thermometer inserted into the thickest part.
Remove from the oven and let the chops rest on the rack for 5 minutes—this redistributes juices and keeps them tender.

Moist and fork-tender, these pork chops boast a fragrant crust of clove and thyme that pairs beautifully with roasted apples or a simple side of garlicky green beans. The subtle warmth of cloves adds a cozy, unexpected twist that will have you reaching for seconds.

Fermented Clove Sauerkraut

So you want to make your own sauerkraut, but with a cozy, aromatic twist? This fermented clove sauerkraut pairs the tangy crunch of fermented cabbage with warm clove and earthy caraway—perfect for piling onto sausages or snacking straight from the jar.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the Sauerkraut

1 medium head green cabbage (about 2 lbs), cored and finely shredded
1 ½ tablespoons fine sea salt (non-iodized)
2 teaspoons whole cloves
1 teaspoon caraway seeds

Instructions

In a large mixing bowl, combine the shredded cabbage with the fine sea salt. Massage the salt into the cabbage for 5–7 minutes until it releases enough liquid to form a brine when squeezed.
Stir in the whole cloves and caraway seeds until evenly distributed throughout the cabbage.
Pack the cabbage mixture firmly into a clean wide-mouth quart jar, pressing down with your fist or a muddler to eliminate air pockets. Leave at least 1 inch of headspace.
Pour any remaining brine from the bowl over the cabbage. If the liquid doesn't cover the cabbage, add a small amount of filtered water until submerged. Use a fermentation weight or a smaller jar filled with water to keep the cabbage fully under the brine.
Seal the jar with a lid (fermentation lid or regular lid, but loosen slightly for gas release if using a standard lid). Place the jar on a plate or in a bowl to catch overflow.
Ferment at room temperature (65–75°F) for 7–14 days. Check every day or two—press down the cabbage if needed, and skim any surface scum. You'll know it's ready when it smells pleasantly sour and tangy.
Once fermented to your liking, transfer the sauerkraut to the refrigerator. It will keep for several months. The flavor will continue to mellow over time.

Beneath its sharp, probiotic tang, the cloves lend a gentle warmth while caraway adds an earthy note—each bite is a little celebration of crunch and spice. Try it alongside roasted pork, on a Reuben, or just tossed into a grain bowl for instant zing.

Clove and Lemon Herbal Tea

When you need a warm hug in a mug, this clove and lemon herbal tea is your answer. It’s soothing, caffeine-free, and comes together in minutes.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

For the Tea

1½ cups filtered water
4 whole cloves
1 strip fresh lemon zest (about 2 inches)
1 tablespoon honey

Instructions

In a small saucepan, combine the filtered water, whole cloves, and fresh lemon zest.
Place the saucepan over medium heat and bring to a gentle simmer—small bubbles should appear around the edges, not a rolling boil.
Remove the saucepan from heat, cover, and let steep for 5 minutes. For a stronger tea, steep up to 7 minutes, but avoid going longer to prevent bitterness.
Strain the tea through a fine-mesh sieve into your favorite mug to remove the cloves and zest.
Stir in the honey until fully dissolved. Taste and add a little more honey if you prefer it sweeter, but start with 1 tablespoon.

A sip of this tea reveals bright citrus notes balanced by warm clove spice. It’s perfect for cold evenings or when you need a moment of calm.

Clove Vanilla Bean Ice Cream

Under the blanket of a sweltering afternoon, nothing beats the aromatic chill of homemade clove vanilla bean ice cream. This custard-based version is incredibly creamy and infused with warm spices, making it a delightfully unexpected treat. You'll love how the cloves dance with the vanilla for a sophisticated twist on a classic.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Custard Base

2 cups heavy cream (36-40% butterfat)
1 cup whole milk
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
4 large pasture-raised egg yolks

For Infusion

1 vanilla bean, split and scraped
6 whole cloves

Instructions

In a medium saucepan, combine heavy cream, whole milk, and half of the granulated sugar. Add the split vanilla bean (pod and seeds) and whole cloves. Heat over medium heat until steaming with small bubbles around the edges, about 5 minutes—do not let it boil. Remove from heat, cover, and let steep for 30 minutes.
In a separate bowl, whisk together the egg yolks, remaining sugar, and fine sea salt until pale and slightly thickened, about 2 minutes.
After steeping, reheat the cream mixture over medium-low heat until hot but not boiling. Gradually pour about 1 cup of the hot cream into the egg yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard thickens and coats the back of the spatula (170-175°F), about 5-7 minutes. Do not let it boil or the eggs will scramble.
Strain the custard through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the solids (vanilla pod and cloves). Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, typically 20-25 minutes until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours until firm.

A silky, scoopable texture with a gentle clove warmth and rich vanilla notes. It pairs beautifully with a slice of warm apple pie or a drizzle of salted caramel for an extra indulgence.

Slow-Cooked Clove Bolognese

Mama always said the secret to a perfect bolognese is patience—and a whisper of clove. This slow-cooked version simmers for hours, letting ground cloves, red wine, and tomatoes meld into a rich, savory sauce that clings beautifully to any pasta.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 180 minutes

Ingredients

For the Sauce

2 tbsp extra-virgin olive oil
1 large yellow onion, finely diced
2 medium carrots, finely diced
2 celery ribs, finely diced
4 cloves garlic, minced
1 lb grass-fed ground beef (80/20)
1/2 lb pasture-raised ground pork
1 cup full-bodied red wine (e.g., Chianti)
1 can (28 oz) crushed San Marzano tomatoes
2 tbsp tomato paste
1 cup low-sodium beef broth
1/2 tsp ground cloves
1 bay leaf
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1/2 cup whole milk (optional, for creaminess)

For Serving

1 lb dried pappardelle or tagliatelle
Freshly grated Parmigiano-Reggiano, for garnish
2 tbsp fresh parsley, chopped (optional)

Instructions

Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery; cook, stirring occasionally, until softened and translucent, about 8 minutes. (Tip: Finely dicing the vegetables ensures they melt into the sauce.)
Add the minced garlic and cook for 1 minute until fragrant.
Increase heat to medium-high. Add the ground beef and pork, breaking them apart with a wooden spoon. Cook until no longer pink, about 6 minutes. Drain excess fat if desired, but leaving some adds richness.
Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer until reduced by half, about 5 minutes.
Stir in the tomato paste and cook for 1 minute. Then add the crushed tomatoes, beef broth, ground cloves, bay leaf, salt, and pepper. Bring to a gentle simmer.
Reduce heat to low, cover partially, and let cook for 2½ to 3 hours, stirring every 30 minutes. The sauce should be thick and deeply flavored. (Tip: For a creamier texture, stir in the milk during the last 15 minutes.)
About 20 minutes before serving, cook the pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Remove the bay leaf from the sauce. Toss the drained pasta with a few ladles of sauce, adding reserved pasta water a splash at a time if needed to loosen. Serve in warm bowls, topped with Parmigiano-Reggiano and parsley if using. (Tip: Let the sauce rest off heat for 10 minutes after cooking—the flavors deepen as it cools slightly.)

Kick off your shoes and dig in—this bolognese is comfort in a bowl. The cloves lend a warm, almost holiday-like aroma that pairs beautifully with the wine's fruitiness. If you have leftovers, they taste even better the next day, so make extra.

Conclusion

Now that you’ve discovered the aromatic magic of cloves in these 12 diverse recipes, it’s time to get cooking! Try a few favorites, then leave a comment telling us which one you loved most. And don’t forget to share this roundup on Pinterest to spread the clove love!

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