Candied Clementines

  • Active Time 15m
  • Total Time 1h 25m

Makes about 33 pieces

Work as fast as you can while dipping the clementine sections-- the hot caramel syrup cools very quickly. Have ready a large oiled platter to hold the candied clementine sections. Also, have a few forks out for dipping the sections, in case the one you start with becomes too sticky.


  • 3 clementines, peeled and separated into sections
  • 1 cup sugar

Companion recipe: Pomegranate Sorbet in Champagne


Dry the clementine sections on a work surface until the outer membranes become papery, about 10 minutes.

In a small saucepan, combine the sugar with 1/2 cup of water and stir the mixture over moderate heat until the sugar dissolves. Brush down the sides of the pan with a wet pastry brush and simmer the syrup until it becomes a pale amber color and the temperature reaches 300 degrees F on a candy thermometer, about 10 minutes. Remove from the heat.

Submerge a clementine section in the syrup. Using a fork, gently pick up the section; tilt and shake the fork to drain off as much syrup as possible. Transfer the candied section to a large, lightly oiled platter. Shake the section to release it from the fork. Continue dipping the sections, one at a time.

Let the candied clementines harden in a cool dry place for 1 hour. Gently push the candies to loosen them from the platter when ready to serve.


The clementines can be prepared up to 4 hours in advance. Keep away from heat and moisture.


Pomegranate Sorbet in Champagne

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3390

nutrition information per serving

27 calories; 0g total fat; 0mg cholesterol; 0mg sodium; 7g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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