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Active Time
30 min
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Total Time
3 3/4 hr
This is a great way to turn the peel of juiced clementine halves into a delicacy. You can also use peel torn from clementines, though the pieces will be less uniform.
Ingredients
Makes about 1 cup
Step 1
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.
Step 2
Bring peel to a boil in a 3-quart saucepan three-fourths full of cold water with 1/2 teaspoon salt and boil, uncovered, 10 minutes, then drain and rinse peel. Repeat procedure with more water and salt, draining and rinsing peel again.
Step 3
Bring regular sugar and 1 1/2 cups water to a boil in a 2- to 3-quart heavy 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.
Step 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 forchocolate tart, reserve 1/2 cup candied peel before coating remainder with sugar.
Coat peel with sugar:
Step 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.
• 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).
Leave a Review
Reviews (6)
Back to TopOne minor adjustment I made was to use the juice from the clementines and a half cup of sugar in each boil. Came out perfect!
davefisher
Providence, RI
11/26/2014
啊! !公平地说,这是一个标准的方法ndying citrus rind. However,when I tried it with clementines, the results were truly awful. The peels never made it to that translucent state that I've gotten with other citrus rinds. The pith (the thin layer of white) has a texture that's between mushy and slimy, and somehow thicker than before the candying process. A bit of the peel tastes OK if you can ignore the ghastly texture of the pith, but has an awful aftertaste. All in all, I wouldn't attempt this with clementines again. Grapefruit? Absolutely (though a total of 4 boil-and-drain steps before the syrup stage seems to be the usual recommendation). Buddha's Hand fruit, ditto but no preboiling required for that - just dice and candy.
pssb
Virginia
12/7/2012
made these to decorate my chocolate mousse for a christmas desert. Wonderful delicious. Can't wait to try this recipe with different kinds of citrus fruits!
mango83
netherlands
12/26/2010
Very good recipe. Can't keep these in the house.
Anonymous
A Mid-Atlantic State Cook
1/27/2005
This is a great method for candying citrus peel. I think that giving it two good boils and changing the water in between does a good job of getting any waxes and preservatives off of the peel. The long simmer in the simple syrup (I let mine go for about an hour and 20 minutes) made the peel tender and sweet, and great for munching as well as the chocolate tart recipe!
rturner
Houston
1/17/2005
i haven't tried this recipe, but want to extend a caveat to other readers: be certain to use organic fruit when candying peel, since the skins of non-organic fruit are treated with toxic colorants, preservatives and pesticides.
Anonymous
nyc
1/6/2005
