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Spiced citrus

Recipe from: 11/1/2000 12:00:00 AM
Ingredients 8
Servings 0
Time 5 min


  • 1
    small satsumas, clementines, mineolas or naartjies, washed and dried
  • 750
  • 350
    white wine vinegar
  • 350
    brown sugar
  • 2
    cinnamon sticks
  • 10
  • 2
    blades mace
  • 10
    mixed peppercorns


45 min
Slice fruit into 5 mm-thick rounds. Put into a large heavy-based pan with the water and bring to the boil.
Reduce heat and simmer for 30 minutes, or until fruit is tender. Drain, reserving the liquid.
Return liquid to pan with vinegar, sugar and spices and heat gently until sugar dissolves. Boil rapidly for 10 minutes, then add the fruit. Bring to the boil again.
Ladle fruit into hot, sterilised jars and boil syrup rapidly to reduce to about 450 ml. Pour syrup and spices over fruit and cover. Retain any leftover syrup and top up if necessary before sealing.
Store for at least 1 month, but not longer than 3 months.
Makes 1 litre.

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