This traditional technique has been a French tradition since medieval times. It is slow, but very simple.
Our Algerian Clementines are incredibly aromatic. They remind me of the ones I used to buy at the
farmers market in old Antibes, except that they are seedless, whereas their French cousins
averaged 25 seeds per fruit. Some of the fruit is small (cherry-sized),
and that size is perfect for candying whole in the traditional Provencal way.

Candied clementines combine great citrus flavor with heart-melting sweetness and satisfyingly chewy texture.
Use them chopped in cakes, cookies, chocolate mousse, our persimmon mandarin sorbet, ice creams,
or by themselves as a luxurious confectionery

Ingredients

1 lb petite Algerian clementines
1 lb sugar
4 quarts water
a large wide non-reactive cooking pot (Le Creuset or All-clad work well)

 

Process

Dissolve the sugar in the water. Add the clementines. Bring to a gentle boil.
Allow to simmer gently for 20 minutes, uncovered. Let cool in the syrup.
Cover the pot with a clean towel to allow for evaporation while protecting from insects.
The next day, bring to a boil again. Simmer 5 minutes uncovered. Allow to cool in the syrup.
Repeat the process everyday or every other day over the next few weeks, until the fruit is candied through and through.
The syrup will reduce and become progressively thicker. The fruit needs to remain covered in syrup.
Always heat up the fruit gently, so that the syrup does not caramelize.
Depending on the size of the fruit, the process can take up to a month to complete.
Test for doneness by slicing a fruit in half. The clementines should be completely translucent and permeated with sugar.
You can either keep the candied fruit in the syrup or drain it. Use the syrup on ice cream, waffles, etc...
Keep candied fruit and syrup in sterilized containers in the refrigerator.