I love citrus fruit, I think it all started when we were kids and we would go visit my grandmother and grandfather in Jenine. My grandparents had a two-story house and we usually stayed in the second floor when we visited. My favorite part of the house was the balcony, it provided a breath-taking view of orange orchards that stretched as far as the eye can see. It was sheer joy to wake up in the morning, open the window and allow the first rays of sunlight to wash over you carrying with them a smell I will never forget, the smell of orange blossoms.In early morning and late afternoon the breeze carried over the scent of those pearly white blossoms and whenever I smell it now, it brings back fond memories of days spent playing between the trees, climbing, looking for bird nests and hours spent in treasure hunts in a sea of leaves, trees and oranges.
Candied clementine peel dessert balls are one of many candied orange and citrus peel recipes that my mum makes in the winter. The recipe couldn’t be simpler yet it really lets that citrus fragrant flavor of the clementines shine. You don’t have to make these into balls, you can use the same recipe as preserves to serve with scones or fill a cake or even to stuff cookies. I love them as these little dessert balls,they are a great way to satisfy a sweet craving because the flavors are so intense you don’t need more than one or two. They make wonderful gifts, you can serve them at parties and they keep in the fridge for a very long time 
Candied Clementine Peel Dessert
- Total Time: 2 days 40 minutes
- Yield: Approximately 20 dessert balls 1x
Description
These candied clementine peel dessert balls are a simple yet flavorful treat, perfect for satisfying a sweet craving with their intense citrus aroma.
Ingredients
- Peel of 10 clementines
- 1 cup (240 ml) granulated sugar
- 2 tbsp (30 ml) lemon juice
Instructions
- Soak your clementine peel in water for two days, changing the water once or twice every day to remove bitterness.
- Drain the peels and place them in a food processor. Pulse until the peels are the size of lentils or a little finer.
- For each cup of ground peel, add 1 cup of granulated sugar and 2 tbsp of lemon juice.
- Place the mixture in a saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves and the mixture thickens, about 30 minutes.
- Allow the mixture to cool slightly, then form into small balls using your hands.
- Let the candied peel balls cool completely before serving or storing.
Notes
- These dessert balls can be used as preserves to serve with scones, fill a cake, or stuff cookies.
- They make wonderful gifts and can be served at parties.
- The flavors are intense, so you only need one or two to satisfy a sweet craving.
- They keep well in the fridge for a long time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 dessert ball
- Calories: 50
- Sugar: 12
- Sodium: 1
- Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0
- Cholesterol: 0
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Frequently Asked Questions
Why do the clementine peels need to soak for two full days?
The two-day soak in water — with the water changed once or twice daily — draws out the bitter compounds from the white pith. Skipping or shortening the soak will leave the finished balls noticeably bitter underneath the sugar coating. This is the only truly time-consuming step in an otherwise 40-minute recipe.
Do these have to be formed into balls, or can I use the mixture another way?
No — the article says the same recipe works as a preserve to serve with scones, as a cake filling, or stuffed inside cookies. The ball shape is how the author’s mother presents them as a party treat, but the candied peel mixture is versatile as a spread or filling.
How long do they keep, and how should they be stored?
The notes and article both say they keep in the fridge for a very long time — the high sugar concentration acts as a natural preservative. The article calls this a feature for gifting and party planning, noting that the intense flavor means you only need one or two pieces to satisfy a craving.
Thank you!
I have some clementine peels, cut into eighths, which I’m looking to figure out how to candy. The amount of sugar per amount of peel is a useful-sounding idea, which I have not seen specified elsewhere.
One of my favourite people has a parent from Palestine who went away to school in Jordan, which is my small connection with your part of the world. Unfortunately, he turned me down, so his parents (who now both live in the middle east) are not now my in-laws, but he and I remain friends and try to stay in touch a few times a year.
It was delightful to read your description of smelling orange blossoms from the balcony, and of climbing in the trees, in your youth; it reminded me of fun times in, and fond memories of, my own childhood, which included climbing Bradford Pear trees, and cherry trees, in our neighbourhood when I was small(er).
Thank you!
annag
thank you Sawsan. I’ve try it. it’s so delicious.
I have another question now that I have collected enough clementine peels. Is the only liquid the lemon juice? Is it the juice of half a lemon per cup of peel? Thanks.
Hello Kenneth,
What I usually do is collect the peels in a bag in the fridge until I have enough to make the amount I want. Keep in mind though that You shouldn’t keep them for more than a week or 10 days at most or they will go bad.
Another idea would be to juice the clementines, that will give you delicious juice and enough peel to make the recipe with.
I hope this helps
Is it OK to collect and keep the peels in water for a week or more? That way I won’t need to eat a huge amount of clementines all at once. Thanks.