How to preserve clementines in brandy without peel You just need exactly the same ingredients to do this clementines in brandy recipe. This is how you will often see clementines in syrup sold in the shops. When you serve these clementines in brandy syrup you eat the whole clementine as the skin is soft and infused with the brandy syrup.
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. Add the clementines to the syrup and cook for an hour till the fruit has softened. Make the syrup using water, ginger and cloves. Then pierce the clementines all over with a cocktail stick to allow the brandy to penetrate the fruit. 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.įirst wash the clementines to remove any protective wax and pat dry.
How to make clementines in brandy with peel on The quantitioes are shown in the recipe card at the bottom of this post. It’s the same ingredients and quantitis for both recipes.
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