Candied ClemenGolds

This recipe for Candied ClemenGolds can be adapted to suit any citrus fruit. At the same time I made this with lemons and limes. I buy citrus fruit in season and it is the perfect time to candy them. They will keep if stored correctly.

I can remember having a meal with my grandmother at some very posh restaurant in New York. I was 18 and working there, and my grandmother was visiting from Florida. She took me for lunch and in the middle of winter I ordered a salad that had clementines on it. I had never come across this fruit before as we didn’t get clementines in South Africa. To this day I can remember the taste of the clementines, and the fact that the tip was automatically added to the bill! In 2010 Woolworths (our equivalent of the United Kingdom’s Marks and Spencer) launched a new fruit, ClemenGolds. This is a South African grown easy peeler, very juicy fruit, similar to a clementine or mandarin. Last season all I did was eat them, but this year I am using them in my kitchen.

Candied ClemenGolds
Candied ClemenGolds
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Candied ClemenGolds

Recipe Category: Garnishes
Makes enough for: 1 batch candied ClemenGolds
All Rights Reserved: An original recipe from Lavender and Lime


  • 5 mls salt
  • 250 mls boiling water
  • 2 ClemenGolds, thinly sliced
  • 250 mls sugar
  • 60 mls water


  • dissolve the salt in the boiling water and allow to cool
  • add the ClemenGolds, cover and leave overnight
  • drain and rinse the slices and then pat dry
  • bring the water and the sugar to the boil
  • reduce the heat, add the ClemenGolds and simmer for 25 minutes
  • remove and allow to cool thoroughly on baking paper before using them


you can do this with any citrus fruit and reserve the sugar syrup for use in baking

Click on the links for conversions and notes.

Candied Clemengolds, Lemons & Limes
Candied Clemengolds, Lemons & Limes

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30 thoughts on “Candied ClemenGolds

  1. Isn’t it funny but the first time I finally tried making candied citrus I was surprised how easy it was! I grew up in Florida and grew up eating citrus – it was just part of the culture. I so miss it since we get such a measly, sad selection in France. And I should be candying the oranges more often, shouldn’t I?

    1. It was so easy but now I am not sure what I am going to do with all of them! We had some lovely oranges in France 🙂

  2. Hi Tandy, I have been wanting to do this with the oranges that are on my tree as I love candied peel. Why do you do the salt stage? An how long do they take to dry out?

    1. HI Sam! Lucky you to have an orange tree. That is on my planting list 🙂 The salt stage would be to remove any bitterness I presume. Mine have not fully dried out and I suppose I could try doing that bit in the oven. Please let me know how the candied peel works out – I just love that dipped in chocolate 🙂

  3. These have such glorious color. They are beautiful to look at and I imagine they are delicious. I hope you have a great day. Blessings…Mary

  4. CIndy sent me over here for this recipe! After reading her post on the Clementines, I couldn’t stand it, so I went out and bought a bag – (they were imported from South Africa!). We usually don’t have them around here except at Christmas time, so I am delighted to be enjoying them now – and I am definitely going to candy some. I candy orange peel at Christmas time – also lemon, lime and grapefruit peel. those are wonderful treats, but i’ve never candied the whole fruit slices!

    Thanks so much! I’m getting started on it tomorrow!

    1. Hi Paula, so nice to meet you! Please share your recipe for candied peel as I want to make some at home to dip in chocolate for treats 🙂

      1. It was my Hubs’ grandmother’s recipe and I will dig it out and get it to you a.s.a.p. (May take a while to ferret it out. We are in the process of decluttering our house as we have it on the market. Hubs keeps putting things away or taking them to storage without asking me first! I’m really not complaining because he’s doing the work!) I should know it by heart, but since I only make it once a year, I sort of forget the measurements. It’s basically just taking the peel, slicing it in shapes/sizes you want – removing most of the pith, boiling it down, then draining and boiling in sugar syrup, pouring it on a pan, separating the pieces, then before dry, rolling the pieces in large-crystal white sugar – or colored shgar. Green for limes, Orange for oranges, yellow for lemons, pink or yellow for grapefruit, etc.

        It’s actually quite similar to the candied clems, now that I think bout it! You could candy the clem peels as well!

        Which makes me think of Cin’s clem liqueur. . .maybe I’ll use the sugar syrup left over from the candied clems to put in the vodka instead of plain sugar – what do you think?

        Thanks for subscribing! I have joyfully returned the favor! And added you to my blogroll.

        1. thanks Paula – I will give this a go 🙂 Enjoy decluttering. I did the same last year and it feels much better to not have things hoarded 🙂

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