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Candied Clementines

Author Brandon Matzek


  • 4 clementines (I used Halos here), washed well
  • 1 cup white sugar
  • 3/4 cup water


  1. Using a very sharp knife, slice clementines crossways into 1/8-inch thick rounds.
  2. Add sugar and water to a medium saucepan set over medium-high heat. Bring the mixture to a boil, stirring to dissolve the sugar. Add the clementine slices, and bring the mixture back to a simmer. You want to make sure the slices are mostly submerged under the liquid. Drop the heat to medium-low, cover, and let the slices cook for 10 minutes. Stir the mixture twice during that time period.
  3. Take the saucepan off the heat, uncover, and let cool for 10 minutes. Using a slotted spoon, carefully transfer the clementine slices from the saucepan to a cooling rack. Let cool a bit more, and then use for cookies above. Or enjoy as is. Once completely cooled, any leftover candied clementine can be stored in the fridge for up to 1 week.