Candied clementine slices recipe
Ingredients
- 600g clementines
- 1kg granulated sugar
- 5 tbsp caster sugar
- 100g (3½oz) dark cooking chocolate
Each serving contains
- Energy
- 535kJ 127.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 30g
of the Reference intake
Carbohydrate 26.9gProtein 0.3gFibre 0.3g
Method
- Cut the clementines into thin slices in cross-section and discard the ends.
- Put the granulated sugar and 500ml (17fl oz) cold water into a large pan and heat gently, stirring until dissolved. Bring to a boil and bubble for 5 minutes.
- Add the fruit slices and simmer for 2 hours, stirring occasionally, until the peel is translucent and tender.
- Preheat the oven to its lowest setting (gas ¼, 110°C, fan 90°C). Drain the slices then, using a fork, transfer to two baking trays lined with nonstick baking paper and bake the citrus slices for 2 hours.
- Put the caster sugar in a bowl. Dip each slice into it and place on a wire rack to dry for 1 hour. If not needed immediately, store in an airtight container.
- Shortly before giving, melt the chocolate in a heatproof bowl set over a pan of simmering water. Dip the slices into the chocolate to cover half. Place on a tray lined with nonstick baking paper, leave to set at room temperature, then gift wrap.
- See more Christmas dessert recipes
Store for up to 4 weeks in an airtight container.
