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.
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.
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!
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 these clementines in brandy
- clementines (or tangerines or satsumas)
- 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.
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.
When you serve these clementines in brandy syrup you eat the whole clementine as the skin is soft and infused with the 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.
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.
Looking for more fun Christmas foodie ideas? Then check these out before you go;
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.
Clementines In Brandy Syrup
- 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
- 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..