Candied clementine slices recipe

  • Serves 40
  • 5hr cooking, 2hr drying time
  • 127 calories / serving
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Candied  clementine slices HERO

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.

Storage tip

Store for up to 4 weeks in an airtight container.

See more Christmas dessert recipes

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  • Ingredients

  • 600g clementines
  • 1kg (2lb) granulated sugar
  • 5 tbsp caster sugar
  • 100g (3½oz) dark cooking chocolate
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  • Energy 537kj 127kcal 6%
  • Fat 0.7g 1%
  • Saturates 0.4g 2%
  • Sugars 29.6g 33%
  • Salt 0g 0%

of the reference intake
Carbohydrate 26.9g Protein 0.3g Fibre 0.3g

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