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Clementines In Brandy Syrup
Delicious clementines preserved in brandy syrup make the perfect dessert for the holidays
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..
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!
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