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Home » Preserved In Oil Salt and alcohol » Homemade Clementines Preserved In Brandy Syrup Two Ways (+Video!)

Homemade Clementines Preserved In Brandy Syrup Two Ways (+Video!)

Author: Karon Grieve Published : November 2012

Recipe
clementines in brandy
clementines in brandy
clementines in brandy

Christmas wouldn’t be Christmas without clementines and other festive fruits lending their vibrant colour and zingy taste to the Yuletide mix. These Clementines in Brandy Syrup are delicious, super easy to make and are the perfect foodie gift.

finished jar or clementines in brandy syrup

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.

These clementines in brandy are a real festive grown-up treat, something to look forward to every year.

Clementins on wooden stand

You can make these preserved clementines in brandy syrup two ways. Firstly with the skin still on the clementines as I did in my original recipe here. And also peeled clementines in brandy as I will show youo as well.

The choice is entirely yours!

Alternative ingredients

You can use mandarins here instead of clementines if you can’t find them.

Feel free to use rum instead of brandy if you prefer it.

ingredients for clementines in brandy

Ingredients for these clementines in brandy

  • clementines (or tangerines or satsumas)
  • sugar
  • brandy
  • cloves
  • ginger
  • bay leaves

It’s the same ingredients and quantitis for both recipes. The quantitioes are shown in the recipe card at the bottom of this post.

pricking clementines with cocktail stick
making the syrup
cooking clementines in syrup
packing into jars and adding brandy
jar of clementines in brandy

How to make clementines in brandy with peel on

When you are making these peel on preserved clementines in brandy syrup you want to use very tight skinned clementines as the peel is thinnert and will soften better.

First wash the clementines to remove any protective wax and pat dry. Then pierce the clementines all over with a cocktail stick to allow the brandy to penetrate the fruit.

Make the syrup using water, ginger and cloves. Add the clementines to the syrup and cook for an hour till the fruit has softened.

Pack your clementines into a sterilised jar, add a bay leaf and some cloves and slices of ginger and set aside for 2 weeks to mature.

Serving

When you serve these clementines in brandy syrup you eat the whole clementine as the skin is soft and infused with the brandy syrup.

packing peeled clementines into jars
making the syrup
syrup and brandy poured over clementines in jar
finished jar or clementines in brandy syrup

Clementines in booze without peel

This is how you will often see clementines in syrup sold in the shops. with the peel removed. You just need exactly the same ingredients to do this clementines in brandy recipe.

How to preserve clementines in brandy without peel

Simply peel the clementines and pop them into sterilised jars.

Now make your spiced syrup and allow this to cool a little before pouring over the clementines.

Add the brandy and pop a lid on the jar.

Set aside for a week to mature.

How long will these clementines in brandy keep

Your preserved clementines will keep for up to 6 months unopened in a cool dark place. Once opened store in the fridge and use within a month.

icecream with sliced clementines on top

How to serve clementines in brandy Syrup

Serve this with ice-cream or cream or poured over a plain sponge cake base.

Check out some of my other great foodie gift ideas, I’ve even published two popular e-books on Naughty & Nice Edible Gifts For Christmas and Gourmet Gifts For Christmas, both packed with great festive foodie gifting ideas.

larder links

Looking for more fun Christmas foodie ideas? Then check these out before you go;

Whisky Truffles

Christmas Cranberry Gin

Whisky Fruits & Nuts

Christmas cake chocolate truffles

Christmas baklava

Candy cane gin liqueur

Clementine sorbet

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
finished jar or clementines in brandy syrup

Clementines In Brandy Syrup

Karon Grieve
Delicious clementines preserved in brandy syrup make the perfect dessert for the holidays
4.19 from 11 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course preserves
Cuisine Mediterranean
Servings 12 servings
Calories 145 kcal

Ingredients
 

  • 12 clementines
  • 250 g sugar
  • 400 ml water
  • 2 cm piece of fresh ginger root
  • 1/2 tsp cloves

For the jars

  • 150 ml brandy/rum
  • 2 small bay leaves
Metric – US Customary

Instructions
 

  • Peel the clementines removing as much of the white pith as possible and pack into sterilised jars.
  • Make the syrup by simmering water and sugar with the ginger and cloves for about 10 minutes then allow to cool slightly before pouring over the clementines in the jars.
  • Add the small bay leaf to each jar and pour half the brandy into each jar. Pop on the lids and give them a shake then set aside for a week to mature before using..

Video

Notes

Use mandarins if you do not have clementines.
You can use rum instead of brandy.
These will keep for up to 6 months in a cool cupboard.
Using 12 clementines I filled 2 x 500ml jars.

Nutrition

Calories: 145kcalCarbohydrates: 30gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 133mgFiber: 1gSugar: 28gVitamin A: 1IUVitamin C: 36mgCalcium: 24mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Christmas, Preserved In Oil Salt and alcohol

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Comments

  1. Susan Hopkins says

    December 7, 2013 at 1:19 pm

    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.

    Reply
    • Karon says

      December 8, 2013 at 12:09 pm

      Hi Susan
      Oops thanks for pointing that out. You put the sugar in with water and ginger etc at the start. Just amended the recipe.
      All best Kx

      Reply
  2. Judy Porter says

    August 31, 2014 at 10:24 am

    Hi Karon

    Do I have to peel the clementines first? I am making it today and will be giving as a Christmas present.

    Kind regards

    Judy

    Reply
    • Karon says

      August 31, 2014 at 11:04 am

      No Judy, just scrub, dry and pierce the skin all over.
      All best
      K x

      Reply
      • Judy Porter says

        September 4, 2014 at 7:52 am

        Thank you for your response Karon, these will make fabulous Christmas presents to close family.

        Reply
  3. lizb says

    October 23, 2014 at 9:42 pm

    These look amazing, I cannot wait to try this recipe! Do the filled jars need to be processed/boiled like preserves?

    Reply
    • Karon Grieve says

      October 24, 2014 at 9:44 am

      Hi Liz
      Always boil your jars, it is just good practice.
      Enjoy the recipe
      K x

      Reply
      • Shaun Reno says

        November 20, 2023 at 12:06 am

        5 stars
        I’m still unclear about this. I boiled them before I filled them, but now that they’re filled, do they need to be boiled to vacuum seal them? Will they last 6 months without vacuum sealing? I’m inclined to think so since traditional “canned goods” can last much longer than 6 months. Thank you!

        Reply
        • Karon Grieve says

          November 20, 2023 at 9:08 am

          Hi Shaun
          I don’t mention boiling to seal things as we don’t do that here in UK and Europe. The clementines keep perfectly well for up to 6 months. Hope you enjoy them.
          K

          Reply
  4. Michelle says

    January 1, 2017 at 5:28 pm

    How long do they last in the jars.

    Reply
    • Karon Grieve says

      January 3, 2017 at 9:34 am

      about 6 months I’d say
      K x

      Reply
  5. Cynthia Cleverdon says

    November 3, 2020 at 12:19 pm

    Hello there
    Like the sound of this recipe but I am a bit confused about leaving the peel on …
    Are they eaten with the peel on please? Thanks C

    Reply
    • Karon Grieve says

      November 4, 2020 at 8:12 am

      Hi Cynthia
      The peel is very thin and softens in the brandy. Yes you eat the peel too when they are ready.Hope this helps.
      K

      Reply
  6. Ash Lamd says

    November 20, 2020 at 2:26 pm

    Is it normal fot the oranges to have a something fuzzy growing on the oranges? Looks like mold?

    Reply
    • Karon Grieve says

      November 22, 2020 at 11:43 am

      Hi Ash
      You definitely should not have mold growing on the oranges. I’d throw this out I’m afraid.
      K

      Reply
  7. Sharon Calder says

    November 28, 2021 at 11:53 am

    5 stars
    I put orange gin in instead of rum/brandy. Can’t wait to try at Xmas.

    Reply
    • Karon Grieve says

      November 30, 2021 at 8:09 am

      Hi Sharon
      Oh, yummy, that sounds like a good substitution
      K

      Reply
  8. Lisa O says

    December 26, 2023 at 5:23 pm

    Are the bay leaves fresh or dried? I’m a new US subscriber and I can’t wait to try this recipe! Thank you for sharing it.

    Reply
    • Karon Grieve says

      January 2, 2024 at 9:37 am

      Hi Lisa
      I use fresh bay leaves but you can also use a dried bay leaf instead.
      K

      Reply

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4.19 from 11 votes (9 ratings without comment)

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