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.
- 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