ClemenGold Preserve

Serves 4 - 6.
Preparation time: 30 Minutes
Cooking time: 1 and ½ Hours
Serves 4-6

Recipe,styling and photography:Megan Daniels.
Brought to you by ClemenGold and Zandvliet Wines


  1. Begin by making the preserve: Peel the ClemenGolds and reserve the peel. Scoop the flesh and juice into a food processor and blend until smooth.
  2. Place the juice into a heavy-based saucepan.
  3. Scrape as much of the pith from the ClemenGold peels as possible and slice the rind into thin strips. 
  4. Add these to the saucepan with the blended mixture along with the zest, lime/lemon juice and water and bring to the boil. 
  5. Reduce the heat and simmer for about one and a half hours, or until the rind is tender and the mixture has reduced by half.
  6. Add the sugar and stir over a gentle heat until it has dissolved. 
  7. Add the wine and bring to the boil again and cook for a further 15 minutes, skimming and discarding any froth from the surface.
  8. Allow the marmalade to cool slightly, then decant into two sterilised 250ml jars. 
  9. Begin your flapjacks by following your best kept family secret recipe. 


550g ClemenGolds
Zest of 1 lime/lemon
1Tbsp lime/lemon juice
1.3L water (may need a little extra)
1.1kg granulated sugar
100ml Zandvliet - Muscat

TIP: To test the consistency (before point 8,) place a teaspoon of the marmalade on a saucer in the fridge for a few minutes. It should set to a jelly-like consistency. If not, continue to cook for a further five to 10 minutes.