MakesAbout 1 Cup
- Active Time:30 min
- Start to Finish:3 3/4 hr
January 2005
This is a great way to turn the peel of juiced clementine halves into a delicacy. You can also use peel torn from clementines, though the pieces will be less uniform.
-
1
pound
clementines (4 to 7)
-
1
teaspoon
salt
-
2
cup
regular granulated sugar
-
1 1/2
cups
water
-
Vegetable oil for greasing rack
-
1
cup
superfine granulated sugar
-
Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use. Discard any membranes still attached to peel, then cut each half into eighths.
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Bring 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. Repeat procedure with more water and salt, draining and rinsing peel again.
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Bring 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. Add peel and gently simmer, uncovered, until tender and translucent and syrup is thickened, about 1 hour.
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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. If using peel for chocolate tart, reserve 1/2 cup candied peel before coating remainder with sugar.
Coat peel with sugar:
-
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.
Cooks’ notes: Candied peel can be left in syrup and cooled, then chilled, covered, 2 weeks. Candied peel tossed with sugar keeps, uncovered, at room temperature 1 day or, chilled between sheets of wax paper in an airtight container, 1 month (you may need to recoat with sugar).
