Candied Clementine Peels. Candied Clementine Peels I love these little gems! moonlightfreaq. Pack the peel into an airtight storage jar or rigid container lined with baking parchment. To make into a delicious gift, melt the chocolate in a small bowl.
Clementines are characterized as having a thin and easy to remove peel compared to other citrus fruits and are widely available throughout the winter months. You can also zest them to use in cocktails and as a flavor enhancer for baked goods and vinaigrettes. Don't throw away that clementine or grapefruit peel! You can make Candied Clementine Peels using 4 ingredients and 10 steps. Here is how you cook that.
Ingredients of Candied Clementine Peels
- Prepare 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).
- You need 3 cup of Sugar.
- Prepare 2 cup of Water.
- You need 1 1/2 tbsp of Lemon juice.
Did you know there are plenty of things you can make with the leftover peels from all that citrus you've been eating? These are great to munch on their own or as a garnish on top of cakes and parfaits. You can also dip them in chocolate for an extra-special treat. Our recipe for Candied Lemon Peels can be.
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..
I also simmer-rest overnight-simmer for all my peels, so they actually get less heat overall while absorbing the syrup. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Serve as a sweet finish to a meal; dip into melted semisweet chocolate, let set, then pack as a gift; or finely chop and stir into muffin batter or scone dough. Brush down the sides of the pan with a wet pastry brush and simmer. Thank you to New Seasons Market for sponsoring this post!