World Cuisine

Preserved Clementines

prep 10 mins cook 2 hours
  • 1 kg (2 lb) small clementines
  • 1 kg (2 lb) sugar
  • 1 lemon, juiced
  • 1 litre (1¾ pints) water

Place the clementines in a bowl of water and leave to soak overnight.

Pierce the fruit from top to bottom and on all sides with a skewer.

Place the clementines in a large saucepan, sprinkle with sugar and lemon juice, and pour in the water. Leave the sugar to dissolve over low heat.

Cook for a total of 2 hours, in three or four stages, allowing the fruit to cool between each stage.

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