"Candied Clemengolds, Lemons & Limes"
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Candied ClemenGolds


  • 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