Place 2 cups of water and 2 cups of sugar into another pot and heat gently, stirring intermittently until the sugar dissolves.ĥ.

This softens the skins and takes away any bitterness from the pith.Ĥ. Simmer the peels in the pot of lightly salted water for 10 minutes and then drain. Cut each clementine into 4 wedges, remove the peel from each wedge and cut it into long, thin strips (you should get about 4–5 strips per wedge).ģ. Bring a small pot of lightly salted water to a simmer on the stove.Ģ. Keen to get started?įor the candied clementines (makes 3/4 of a cup):ġ/3 cup roughly chopped candied clementines Method:ġ. To give you a taste of the delightful recipes you will discover in the latest course hosted by Sarah Graham, here’s a little sneaky peek. These dark chocolate and candied clementine tiles also make a rather superb gift. Grab your mixing bowls and measuring spoons and invite some sugary sweet recipes into your kitchen with the latest in our line-up of online cooking courses, Sweet Treats.

Candied clementines