Description
This candied clementine peel dessert is one of many candied orange and citrus peel recipes that Sawsan Abu Farha makes in the winter.
Ingredients
- Clementine orange peel
- sugar
- lemon juice
Instructions
- Soak your orange peel in water for two days, changing the water once or twice every day
- In the food processor pulse the orange peel until it is the size of lentils or a little finer
- For each cup of ground orange peel add 1 cup of sugar if you plan on storing these for a long time . I use 1/2 to 2/3 of a cup and keep them in the fridge.
- In a pot cook the orange peel and sugar with the juice of half a lemon until the orange peel is translucent and the mix thickens
- Take off the heat and allow to cool completely
- Roll about a heaped teaspoon of the mix between your hands to form a ball.
- Roll the balls in shredded coconut or ground pistachio or ground almonds.
- You can also dip these clementine orange dessert balls in chocolate if you want to take them to a whole new level
- Prep Time: 10 mins
- Cook Time: 30 mins