Ingredients

  • 450 grams tangelos clementines
  • 1 teaspoon salt
  • 2 cups sugar, caster
  • 1 ½ cups water
  • vegetable oil
  • 1 cup sugar, caster super fine

Directions

1. Candied Clementine Peel - Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use. Discard any membranes still attached to peel, then cut each half into eighths.
2. Add peel to a 3-quart saucepan 3/4ths full of cold water with 1/2 teaspoon salt. Bring to a boil, uncovered, and boil for 10 minutes, then drain and rinse peel. Repeat procedure with more water and salt, draining and rinsing peel again.
3. Bring regular sugar and 1 1/2 cups water to a boil in a 2-3 qt saucepan, stirring until sugar is dissolved, then reduce heat and simmer 5 minutes. Add peel and gently simmer, uncovered, until tender and translucent and syrup is thickened, about 1 hour.
4. Transfer candied peel with a slotted spoon to a lightly oiled rack set in a shallow baking pan, spreading it out so pieces don't touch, and let drain 30 minutes. If using peel for chocolate tart, reserve 1/2 cup candied peel before coating remainder with sugar.
5. Put superfine sugar in a small bowl and toss peel, a few pieces at a time, in sugar to coat,then transfer with a dry slotted spoon to a sheet of wax paper to dry slightly, about 1 hour.
6. Candied peel can be left in syrup and cooled, then chilled, covered, 2 weeks. Candied peel tossed with sugar keeps, uncovered, at room temperature 1 day or, chilled between sheets of wax paper in an airtight container, 1 month (you may need to recoat with sugar).

Notes
Serving Ideas:Makes about 1 cup, 10 servings.


Categories
DessertsPuddingsCondimentsPetÌt, Four, Fruit
Keywords
Fruit DessertsPuddingsCondimentsPetÌt Four
MacGourmet downloadCandied Clementine Peel. To import, drag image to your MacGourmet recipe box.