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!
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 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.
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.
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;
Christmas cake chocolate truffles
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
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
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..
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.
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
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
No Judy, just scrub, dry and pierce the skin all over.
All best
K x
Thank you for your response Karon, these will make fabulous Christmas presents to close family.
These look amazing, I cannot wait to try this recipe! Do the filled jars need to be processed/boiled like preserves?
Hi Liz
Always boil your jars, it is just good practice.
Enjoy the recipe
K x
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!
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
How long do they last in the jars.
about 6 months I’d say
K x
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
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
Is it normal fot the oranges to have a something fuzzy growing on the oranges? Looks like mold?
Hi Ash
You definitely should not have mold growing on the oranges. I’d throw this out I’m afraid.
K
I put orange gin in instead of rum/brandy. Can’t wait to try at Xmas.
Hi Sharon
Oh, yummy, that sounds like a good substitution
K
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.
Hi Lisa
I use fresh bay leaves but you can also use a dried bay leaf instead.
K