Ingredients

Method

• 8 ClemenGolds, weighed
• brown sugar (equal weight to the weight of the ClemenGolds)

Method

Ingredients

1. Wash and dry 8 ClemenGolds. Cut into rough chunks, keeping the peel on, removing any seeds.

2. Weigh the fruit and measure out an equal amount of brown sugar.

3. Place the fruit into a large bowl, add two-thirds of the sugar, and toss until coated. Allow to stand for 5–10 minutes until the fruit starts releasing its juice.

4. Transfer the fruit and all the liquid into a clean glass jar, pressing down gently.

5. Pour over the remaining sugar to form a sugar layer. Seal the jar and leave at room temperature, out of direct sunlight, for 2–3 days.

The sugar will begin dissolving into syrup at the bottom. Gently tilt the jar or stir once daily to combine. Once a thick syrup has formed and the fruit is mostly submerged, the cheong is ready.

6. Store at room temperature for up to 3–6 months. Chill once opened.

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Photograph: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food Assistant: Nadia Meyer