Candied Clementine Peel
Ingredients
- 70g (⅓ cup) sugar (divided)
- 40ml (⅛ cup) water
- the peel of one clementine (sliced in strips)
Instructions
Candied Clementine Peel:
- Gently peel off the skin and remove the pith with a sharp knife.
- Cut into strips (it doesn’t matter how long they are, but don’t make them too thick).
- Heat half of the sugar and water together until the sugar melts.
- Add the tangerine strips to the boiling mixture and give them a stir so that they have a good covering.
- Leave them to cook on a fairly low heat for around 15 minutes until most of the liquid has dissolved and the strands have softened and increased in colour.
- Using tongs, separate each strand and place on a wire rack. Leave them for around one hour.
- Place the rest of the sugar in a bowl and add the strands, making sure they are all covered in sugar.
- Once more, place them on a rack and leave them to set for a couple of hours.
Clementine Polenta Cake:
- The recipe can be found here.
Notes
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.