Candied Clementine Peels. Preparation Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use. This candied clementine peel dessert is one of many candied orange and citrus peel recipes that Sawsan Abu Farha makes in the winter. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged.

Clementine peels have more uses than you may realise. What wines go with Chocolate Tart with Candied Clementine Peel? Clementines are a sweet, small citrus fruit that are often confused as tangerines, but is. You can cook Candied Clementine Peels using 4 ingredients and 10 steps. Here is how you cook it.

Ingredients of Candied Clementine Peels

It's 10 of Organic Clementines (approx., you may use less or more there is plenty of syrup to add up to 5 more clementines just don't half the syrup).
It's 3 cup of Sugar.
It's 2 cup of Water.
It's 1 1/2 tbsp of Lemon juice.

Candied Peel Save clementine peels, cut them into strips, and use in a candied orange peel recipe. Every winter we go through a number of boxes of clementines. Candied Lemon Slices are EASY to make! Did you know that lemons in their entirety, peels and all, are edible?

Candied Clementine Peels instructions

Peel the clementines so that it mainly comes off in one piece. The pith on the clementines should be minimal so you shouldn't have to remove any, however if you have lots of pith, remove most of it with a sharp knife. There should only be a small layer..
Place the peels in a medium sauce pan with cool water and bring to a good boil for 2 mins..
Take the pot off the stove and transfer the peels to an ice water bath. Leave in the water for about 5 to 10 mins..
Place peels back in pot with fresh cool water and bring back to a good boil for another 2 mins. Repeat this process of boiling and cooling for at least a total of total of 4 times. If you want a really weak flavour then boil more than 4 times. I reconmend 4 or 5 times as that gives the same flavour that we are use to of clementines normally..
Cut peels into strips or chunks that you may desire. Just keep in mind the size of your cooling rack so that they don't fall off when drying and also that too large of a piece may not be desired for all..
On your final cooling, place 3 cups of sugar, 1 1/2 tablespoons of Lemon juice and 2 cups of water in the pot over medium high heat and bring to a boil. Reduce heat but keep it so that its just to a boil. Boil until thickened..
Place peels into syrup and gently boil on the reduced heat until the peels become almost see through. This may take 45 mins to an hour. Take off the heat and let cool on its own..
Once cooled gently "squeegy" the strip without tearing it and place each strip on a cooling rack. Let dry for 24- 48 hrs..
Once the strips are just tacky, dip them into granulated sugar fully..
Enjoy!! It's a long process but well worth it. I keep mine in the refrigerator (they are also great in the freezer) and separate the layers in the container with parchment paper..

With a little bit of cooking magic, you can learn how to make candied lemon slices. In the time it takes to make the sauce, you can peel the clementine oranges. It's also a great reason to keep a supply of candied grapefruit peel and glaceed orange slices on hand. After simmering clementines in simple syrup, you end up with pockets of sweet, tender fruit suspended in a bright, slightly tart liquid. I have a recipe for a chocolate tart with clementines, peels and all.