Glazed clementines

Glazed clementines

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  • 6
  • Easy
  • 15 minutes
  • 30 minutes
  • Woolworths Peachy Chenin Blanc 2015


  • 2–4 clementines (about 300 g), unpeeled
  • ½ cup water
  • 200 g sugar
  • 1 t mustard powder
  • 1 T brandy

Cooking Instructions

Cover the clementines with boiling water, then drain and slice thinly.

Bring the water and sugar to the boil, stirring until the sugar dissolves. Add the clementines, then simmer briskly for 20 minutes, or until tender and caramelised.

Remove the fruit and place in a bowl. If necessary, reduce the syrup for a few minutes. Stir in the mustard, add the brandy and mix with the fruit.

Cook's note:  Mustard and brandy off sets the sweetness of the syrup. Serve these glazed clementines with classic chicken liver paté.


Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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