Candied Clementines
- Total Time
- 3½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2cups sugar
- 3 to 4clementines, peel on, sliced as thin as possible
Nutritional analysis per serving (21 servings)
79 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 0 grams protein; 0 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
- Step 2
Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
- Step 3
When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.
Private Notes
Comments
We retested this recipe after reading all of your notes here, and found that the baking time for the clementines was indeed too long. For the best results, bake the slices at 250 degrees for 1 hour, rather than 2 hours. This will give you chewy slices with nice translucency and a striking bright orange color. And if you'd like to get the look of the cake pictured with the recipe, use three or four clementines, rather than two. We've edited the recipe to reflect these changes.
I find that slicing these "as thin as possible" is not the best route. If they're paper-thin, the pulp will disintegrate when they're simmering. I cut mine no less than 1/8" thick. I also skip the baking entirely. After allowing them to cool in a single layer, I press them gently into a layer of sanding sugar spread thinly on a plate. They look even prettier and taste even better!
I have made these repeatedly and they are just wonderful. However, I deviate from the recipe in that I put the slices in a 200 degree oven on a Silpat sheet on a sheet pan after they have simmered for two hours. I do not cover the slices and let them roast for about an hour. I then let them dry out in the turned off oven.
They are not chewy, just delicious!
Made these yesterday and they were delicious! I made them to accompany a chocolate tart and they were the perfect complement in both color and flavor. Texture too. I'll definitely make these again and will likely find a way to create an ice cream recipe with them
Do NOT simmer for 2 hours!! I followed this recipe exactly and watched mine carefully every 15 minutes. At 1:00 hour they were orange & perfect, at 1:15 they looked a bit darker but still a nice medium orange color so I didn’t worry too much. At 1:30 they were BURNT AND BROWN! There was still plenty of liquid left in the pan. Massive waste of time and VERY disappointing.
What temp did you have these at? And was the pot large enough, but deep enough, to contain the liquid? (I used a 4 qt pot). Also, did you use the parchment? I think that helps with boil off. I simmered mine on very low for the full two hours and they came out nicely. Don't mean to judge, just wondering what could have gone wrong.
I’ve made these several times with different fruit. I agree that slicing “as thin as possible” is not a good guideline. If they are too thin they do indeed disintegrate and dry out.
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