Candied Clementines

1. 1

   In a saucepan combine the sugar with 2 cups water and bring to a boil.

2. 2

   Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged.

3. 3

   Simmer 2 hours, then remove from heat and allow to cool to room temperature.

4. 4

   Heat oven to 250 degrees.

5. 5

   Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet.

6. 6

   Put in oven and bake for 2 hours, then remove from oven.

7. 7

   (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)

8. 8

   When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment.

9. 9

   Carefully lift and peel the candied citrus slices and set aside until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.