Friday, December 30, 2005

Preserved Clementines

Our visitors on Christmas Eve brought us a beautiful mini-crate of clementines - with a wealth of citrus fruit already we wondered what to do with them. So whilst out at the supermarket we had a leaf through Arabesque and found a recipe for stewed oranges. Trying hard to memorize the recipe we bought the extra ingrdients and went home to tailor it to our clementines. So here is our version, served with Gran Marnier scented cream - though yoghurt might have been less rich.

2kg clementines, sliced (skin on)
800g granulated sugar

Place the fruit slices and sugar in layers in a large pan, then add enough water to just about cover the fruit. Simmer gently for a couple of hours with the lid on. Then remove the fruit and rapidly boil the liquid to reduce by half. Add the fruit back in - it should be all soft and squidgy and simmer for a couple of minutes. Then bottle in sterilized jars.

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