Clementines In Brandy

Clementines In Brandy 2

Way back when, in a land far, far away. Well actually on the other side of Scotland back in my youth (and yes that does seem far, far away now) clementines and tangerines were a real treat. They were one of the first signs that Christmas was coming. Those gorgeous little orange globes just bursting with juice and flavour. Oh how I loved them.

Every Christmas we would get one in the toe of our Christmas stockings, they were just a huge part of Christmas.   Clementins

Last week I came across a box of real beauties. Clementines with their leaves on. So pretty for the grand sum of £2 I just couldn’t resist. I ate one right away. I revelled in the taste, I could have scoffed the lot, but I wanted to savour them, photograph them and actually do something with them.

I decided to make something tasty for Christmas – preserve the clementines in booze of course.

Clementines In Brandy1

You will be able to serve this with icecream or cream, or poured over a plain sponge cake base.

So here is how to make clementines in brandy, just follow this simple recipe and you will have something lovely for Christmas gifting or to serve up to family and friends during the festive season.

Karon x

Clementines In Brandy
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Preserves
Ingredients
  • 500g/1lb 2oz clementines/mandarins
  • 250g/9oz sugar
  • 500ml/16fl oz water
  • 2cm piece of fresh ginger root
  • ½ teaspoon cloves
  • clementine leaf if you have one
  • For the jar
  • 75ml/3 fl oz brandy/rum
  • clementine leaf if you have one
  • few shards of sliced ginger root
  • a few cloves
Instructions
  1. Prepare a jar ready for use by washing in hot soapy water, rinsing well and setting in the oven for half an hour to sterilise, or run through your dishwasher on hot if you happen to have one. I only neaded one jar as you will find that the fruit will shrink quite a bit so you will end up getting more in there once they are cooked than you can to start out with.
  2. Prick the fruit all over with a cocktail stick or skewar and set aside.
  3. Bring water slowly to the boil with the sugar, ginger, leaf and cloves. Boil rapidly for about 5 minutes then add the pierced fruits and bring back to boil and then lower heat a bit and simmer for about 1 hour or until the fruit has gone soft.
  4. Scoop out the fruit and pack it into your jar. Bring the syrup back to the boil and up to a temperature of 113C/235F, it will have thickened and reduced by now. Carefully scoop out the ginger, cloves and leaf.
  5. Let the syrup cool a bit before pouring into the jars with the fruit and adding the brandy or rum. Pop in a few shards of ginger and a couple of cloves and a fresh leaf if you have one. Seal the jar and give it a good shake to mix in the booze.
  6. Put this gorgeous little goody away in the larder for a month before using.
Clementines In Brandy on Punk Domestics

Related posts:

Comments

  1. Susan Hopkins says

    You haven’t put in at what stage you add the sugar. I have just made them but peeled the friut as I want to eat them in a couple of days but will make them earlier next year.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: