Sterlise the jar. Carefully peel the clementines and remove as much white pith as you can, save 1 whole peel and cut into thin strips.
Put the fruit into the jar with 2-3 cloves, cinnamon sticks, star anise and the peel.
Heat sugar in a saucepan with 300ml water until it dissolves, then simmer the mixture until its syrupy. Take off the heat, add some Grand Marnier, then pour into the jar so the liquid covers the fruit.
Store in a cool, dry place for at least a month and use it within three months.
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