Malt Vinegar 300ml
Bicarbonate of Soda ½tsp
Whole Cloves 12
Cinnamon sticks 3
Sugar 500g
Jars – (Air Tight) Sterilised
Place 1kg Clementine’s in a large pan and just cover with water.
Add ½tsp Bicarbonate of Soda, 300ml Malt Vinegar, 12 Whole Cloves and 3 Cinnamon sticks simmer uncovered for 25mins and add 500g Sugar at this stage, and simmer for further 15mins.
Remove the fruit and place in 3 sterilised jars. Boil the liquid for further 10-15mins, until the contents turn Syrupy and pour over the fruits, place equally the Cloves & Cinnamon in each jar. Shelf life: to be consumed within a Month.
Chef’s Tip: After they have marinated, these aromatic fruits can be eaten in the entirety. Try them with Ploughman’s or cold Meats.
Ps: (If Alcohol is not a problem, then add 3tspn Cointreau when adding Sugar.) Optional
No comments:
Post a Comment