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Post by braided-rug on Apr 29, 2007 13:49:43 GMT 10
Spiced Cleos
Makes about 1.3kg/3lb
16 small cleos or clementines or any small fruit of the tangerine family 2.5ml/1/2 tsp bicarbonate of soda or baking nsoda 12 allspice berries 1 cinnamon stick 1.3cm/1/2inch fresh ginger root 12 cloves 280ml/10fl oz/1/1/4 cups white wine vinegar 450g/1lb light brown sugar
Wash the cleos and pierce a few holes in their skins with a fork. Put them in a large, heavy-bottomed pan, cover with water, add the bicarbonate of soda and boil for 12 minutes.
Place the spices on a piece of cheesecloth and tie with string to make a small bag.
Add the spice bag and the vinegar to the pan, cover with a lid and simmer for 20 minutes.
Remove the spice bag and turn the heat down low. Pour in the sugar, stir until it has dissolved, then bring to the boil and simmer for a further 20 minutes, again covering the pan with a lid. Using a perforated spoon, lift the fruit from the cooking liquid and pack into a serilized jar or jars.
Continue to simmer the liquid in the covered pan for 10 minutes more, cool slightly, then pour over the cleos and seal the jars. Store in a cool place, where they will remain in good condition for several months providing the fruit is fully immersed in the liquid.
Cooking with Fruit and Preserving (Marshall Cavendish)
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