Spiced Brandy Soused Clementines Yum Spiced Brandy Soused Clementines Print recipe Print with main photo Print text only Serves 2 x jars Prep time 30 minutes Cook time 15 minutes Total time 45 minutes Dietary Vegan, Vegetarian Meal type Condiment, Dessert Misc Gourmet, Pre-preparable, Serve Cold, Serve Hot Occasion Birthday Party, Christmas, Formal Party, Thanksgiving Region British By author Karen Burns-Booth A delectable way to preserve clementines and also a wonderful foodie gift. These are very easy to prepare and keep for one month in a cool place. Serve warm or cold with cream. Ingredients 8 to 12 clementines 250g caster sugar 300mls water 150mls brandy or cognac 4 star anise 2 cinnamon sticks Note A delectable way to preserve clementines and also a wonderful foodie gift. These are very easy to prepare and keep for one month in a cool place. Serve warm or cold with cream. Directions Step 1 Peel the clementines and remove all the pith. Pack them into two clean, sterile jars pushing the star anise and cinnamon sticks in and around the clementines. Step 2 To make the brandy syrup: dissolve the sugar in the water and bring it to the boil. Take the syrup of the heat and add the brandy when the syrup has cooled. Step 3 Pour the brandy syrup over the clementines and seal the jars. Step 4 Store in a cool place for 1 month and serve cold with cream. Step 5 You can also serve these clemetines warm; place the clementines and the syrup in a pan, bringing them to a gentle simmer - serve as before with cream.