8 - 12 Clementines
4 Star Anise
2 Cinnamon sticks
Peel the Clementines carefully, removing all the white pith.
Pack them into two sterilised jars & push in the star anise & cinnamon.
Dissolve the sugar in the water & bring it to the boil, take off the heat & cool.
Stir in the brandy.
Pour the brandy syrup over the Clementines to fill each jar. Seal.
Label the jars: "Will keep for 1 month in a cool place".
As well as Kilner jars, I like Weck jars, made in Germany.