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Candied clementine slices recipe

Candied clementine slices recipe

33 ratings

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  • Serves 40
  • 5hr cooking, 2hr drying time
  • 127 calories / serving
  • Dairy-free


  • 600g clementines
  • 1kg granulated sugar
  • 5 tbsp caster sugar
  • 100g (3½oz) dark cooking chocolate

Each serving contains

  • Energy

  • Fat

    1g 1%
  • Saturates

    0g 2%
  • Sugars

    30g 33%
  • Salt

    0g 0%

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


  1. Cut the clementines into thin slices in cross-section and discard the ends.
  2. 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.
  3. Add the fruit slices and simmer for 2 hours, stirring occasionally, until the peel is translucent and tender.
  4. 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.
  5. 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.
  6. 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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