![]() ![]() 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. That stuff is GOLD and is featured in my Blessed Be the Fruit cocktail.Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use. Plus it will make your home smell like Christmas! Always a nice touch when entertaining.Īlso, you must positively absolutely NOT discard the simple syrup after the clementines are done. It gives the clementines that little extra je ne sais quoi. This particular recipe is elevated by adding spices to the simple syrup mixture. It lends itself well to garnishes on cakes, cookies, breads, and even cocktails! Plus it’s pretty and is a comparative rarity so your guests will be impressed by the effort you put in for them. Why does no one candy fruit anymore? It is SO EASY! Admittedly, I don’t make candied fruit often because it means I will likely eat several times the recommended daily servings of sugar in an embarrassingly short time period.Ĭandied fruit is an easy way to take your entertaining to the next level. ![]()
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