Candied Clementine Peel:
1 lb clementines (about 5-6)
1/2 tsp. Salt
3 cups granulated sugar
1 /12 cups water
vegetable oil spray
Quarter the clementines with a knife and peel carefully. Eat the yummy inside part. Place the peels in a pan of cold water (3 cups) the salt. Bring to a boil and continue uncovered for about 10 minutes. This releases some of the oils, and makes the peels less bitter. Rinse the peels. Slice the peels into thin strips.
Bring 2 cups sugar and 1 1/2 cup water to a boil, stirring until the sugar is dissolved. Add the peels. Reduce the heat and simmer for about 30 minutes. You may need more if the skins are thick, up to an hour. The peels should be soft and translucent, and the syrup thickened.
Transfer the candied peels (I used chopsticks) to an oiled rack set in a shallow baking pan, or over wax paper. Spray the wax paper with the oil, too, so any slices that try to make a run for it won't stick.
After about 20 minutes of cooling, place the peels into a bowl with the remaining cup of sugar and rub them so that the sugar is distributed all over the peels, This will keep them from sticking. Now you can eat them!
If you are giving these as a gift, pack them in more sugar in a tin, or a suitable container. Peels will keep for several weeks.
Added bonus: Put a candied peel in the bottom of your coffee cup. Oh. So. Gooood!
1 comment:
you can also dip one end in melted bittersweet chocolate, place them on a rack. Rack should be place on a baking sheet with a sheet of parchment paper to catch the drips, then reuse. Place decoratively in a tin or "Chinese" Food container, makes a great gift. Place them on the side of an espresso cup.
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