Step 1

Peel the clementines removing as much of the white pith as possible and pack into sterilised jars.

Step 2

Make the syrup by simmering water and sugar with the ginger and cloves for about 10 minutes then allow to cool slightly before pouring over the clementines in the jars.

Step 3

Add the small bay leaf to each jar and pour half the brandy into each jar. Pop on the lids and give them a shake then set aside for a week to mature before using..