Friday, January 21, 2011

Candied Clementine Peels

After making clementine marmalade I still had a lot of clementines, so I decided to try candying the peels for use in baking. Here is what I did:

Ingredients:
4 clementine skins, cut into 12 slices.
salt
1 cup Sugar
1cup Water
Sugar to coat candied clementines
Drying rack
Oil

First halve the clementines and take off the skin, cut into slices. Put into a pot with water and 1 tsp of salt. Boil for 10 minutes, wash, and repeat.


Boiling the peels in salt water helps to take off the bitter edge. After boiling twice wash well.
Bring 1 cup water and 1 cup sugar to a boil, and add peels. Continue boiling for 45 minutes to an hour. Or until the peels turn clear.




After they turn translucent, take out and put on an oiled drying rack and let dry for 30 minutes.
Next, toss in sugar to coat.

These peels can be kept in an airtight container for about 6 months.

They can be eaten as is, but they are still a bit bitter. They will taste good when used for baking. I hope to make a chocolate tart and use these peels.

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