A bit of the peel tastes OK if you can ignore the ghastly texture of the pith, but has an awful aftertaste.Īll in all, I wouldn't attempt this with clementines again. The pith (the thin layer of white) has a texture that's between mushy and slimy, and somehow thicker than before the candying process. The peels never made it to that translucent state that I've gotten with other citrus rinds. However,when I tried it with clementines, the results were truly awful. Ugh!! In fairness, this is a standard method of candying citrus rind. One minor adjustment I made was to use the juice from the clementines and a half cup of sugar in each boil. 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. If using peel for chocolate tart, reserve 1/2 cup candied peel before coating remainder with sugar. 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. Add peel and gently simmer, uncovered, until tender and translucent and syrup is thickened, about 1 hour. Step 3īring 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. Repeat procedure with more water and salt, draining and rinsing peel again. Step 2īring 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. Discard any membranes still attached to peel, then cut each half into eighths. Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use.
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