Eat the Seasons

Satsumas in Brandy


  • 1kg Satsumas, peeled
  • 350g Caster Sugar
  • 450ml Brandy
  • Optional – Star Anise & Cinnamon Sticks


  1. Pack the satsumas into clean sterilised jars, layering with sugar as you go and pushing the star anise & cinnamon sticks in around them (If using).  Leave at least 3cm at the top of the jar.
  2. Pour in the brandy, tapping the side of the jar to remove any air pockets.
  3. Seal the jars, shake well and store in a dark cupboard for up to 1 month.
  4. Serve cold from the jar or heated gently in a saucepan with cream.


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