Active Time

　　30 min

　　Total Time

　　3 3/4 hr

　　This is a great way to turn the peel of juiced clementine halves into a delicacy. You can also use peel torn from clementines, though the pieces will be less uniform.

　　

Ingredients

Makes about 1 cup

　　1 pound clementines (4 to 7)

　　1 teaspoon salt

　　2 cups regular granulated sugar

　　1 1/2 cups water

　　Vegetable oil for greasing rack

　　1 cup superfine granulated sugar

　　

Step 1

Halve clementines crosswise and juice them with a citrus juicer, reserving juice for another use. Discard any membranes still attached to peel, then cut each half into eighths.

　　

Step 2

Bring peel to a boil in a 3-quart saucepan three-fourths full of cold water with 1/2 teaspoon salt and boil, uncovered, 10 minutes, then drain and rinse peel. Repeat procedure with more water and salt, draining and rinsing peel again.

　　

Step 3

Bring regular sugar and 1 1/2 cups water to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 5 minutes. Add peel and gently simmer, uncovered, until tender and translucent and syrup is thickened, about 1 hour.

　　

Step 4

Transfer candied peel with a slotted spoon to a lightly oiled rack set in a shallow baking pan, spreading it out so pieces don't touch, and let drain 30 minutes. If using peel for chocolate tart , reserve 1/2 cup candied peel before coating remainder with sugar.

　　

Coat peel with sugar:

Step 5

Put superfine sugar in a small bowl and toss peel, a few pieces at a time, in sugar to coat, then transfer with a dry slotted spoon to a sheet of wax paper to dry slightly, about 1 hour.

　　Cooks' notes:

　　• Candied peel can be left in syrup and cooled, then chilled, covered, 2 weeks.

　　• Candied peel tossed with sugar keeps, uncovered, at room temperature 1 day or, chilled between sheets of wax paper in an airtight container, 1 month (you may need to recoat with sugar).