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 the perfect foodie gift.
Clementines In Brandy
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.
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.
See below for how to make clementines in brandy syrup
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.
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.
How long will these clementines keep
This preserve 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
When you serve these clementines in brandy syrup you eat the whole clementine as the skin is soft and infused with the 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;
Clementines In Brandy Syrup
- 500 g clementines/mandarins
- 250 g sugar
- 500 ml water
- 2 cm piece of fresh ginger root
- 1/2 tsp cloves
- clementine leaf if you have one
For the jar
- 75 ml brandy/rum
- clementine leaf if you have one
- 1/2 tsp sliced ginger root
- 4 cloves
- 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.
- Prick the fruit all over with a cocktail stick or skewer and set aside.
- 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.
- 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.
- 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.
- Put this gorgeous jar away in the larder 2 weeks before using.