Clementines in Cointreau Liqueur

This would make a fabulous homemade gift to give a loved one or friend for Christmas, if you can manage to part with it yourself that is! The only downside, it has to keep for 3 months before opening but I’m sure that wouldn’t be a problem with this decedent delight. Very simple to make and can be made in about 15 to 20 minutes.

You could jazz the jar up with a fabric lid and pretty bow. Also you could include the recipe to enable the recreation of this preserve, which would be a lovely finishing touch don’t you think?

This preserve of clemintines would be wonderful served on top of meringues with whipped cream or crème fraiche and drizzles of the spicy orange liqueur running down the sides, sheer pleasure on a spoon!

Clementines in Cointreau Liqueur

Makes 1 large kilner jar (as in photo)

Ingredients
7 clementines, peeled and any pith removed
1 clementine peel, cut into fine strips
3 cloves
1 cinnamon stick, broken into 3
100g (4 oz) caster sugar
4 tbsp water
Approximately 570ml (1 pint) Cointreau – orange liqueur

Method

Wash in hot soapy water rise and fully dry a kilner jar. Remove the rubber seal and place the jar in a warm preheated oven to sterilize for about 10 minutes, or in a dishwasher.

Take the jar out of the oven or dishwasher then place the peeled clementines into the jar, add the sliced peel, cloves and cinnamon.

In a saucepan add the sugar and water on a gentle heat on the stove, until the sugar dissolves then let this simmer for 1 –2 minutes until it becomes syrupy. Remove from the heat and add the Cointreau liqueur, pour over the clemintines making sure the liquid comes to top of the jar, (depending on your jar size this why it’s approximately on the quantity for Cointreau).

Seal the lid down and wipe the jar over on the outside with a clean cloth removing any stickiness. Write a label and place on the front of the jar. Store for 3 months in a cool dark place before opening and using.