A clementine is a cross between a mandarin and a bitter Seville orange. To bottle clementines in brandy, wash enough small clementines to fill a 2 litre (8 cup) sterilised jar. Dissolve 1 kg (2 lb 4 oz) sugar in 1 litre (35 fl oz/4 cups) water, bring to the boil and simmer for 5 minutes. Prick the fruit all over with a needle, then put them in the syrup. Simmer for 1 hour, remove the fruit from the syrup and place in the jar. Simmer the syrup until thick, then add 500 ml (17 fl oz/2 cups) brandy. Cool, then pour over the fruit. Leave the fruit to infuse for 1 week.