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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 from 8 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course preserves
Cuisine Mediterranean
Servings 12 servings
Calories 145 kcal


  • 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..



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.


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!
Keyword clementines, preserved fruit
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