| Clementines in brandy syrup |
Ingredients
350 g (12 oz) caster sugar
250 ml (9 fl oz) brandy
500 g (1 lb 2 oz) clementines, peeled
Heat sugar and 250 ml (9 fl oz) water in a pan until sugar dissolves then bring to boil and simmer for two to three minutes. Cool.
Place fruit in a sterilised one litre jar and cover with equal amounts of syrup and brandy. Seal and store in a cool dark place for around four weeks before serving.
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