Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, candied clementine peels. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Candied Clementine Peels is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Candied Clementine Peels is something that I’ve loved my entire life.
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.
To begin with this recipe, we must first prepare a few ingredients. You can cook candied clementine peels using 4 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Candied Clementine Peels:
- Prepare 10 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)
- Get 3 cup Sugar
- Make ready 2 cup Water
- Make ready 1 1/2 tbsp Lemon juice
Candied orange peel is the perfect sweet treat. It's slightly bitter with a burst of orange and deliciously sweet. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room.
Instructions to make Candied Clementine Peels:
- 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.
Candied Peel Save clementine peels, cut them into strips, and use in a candied orange peel recipe. 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. I've been wanting to make candied peel, but can't find any organic oranges that are within my price range (think poor student). Candied Lemon Peels (and Lemon Simple Syrup).
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