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Candied Clementine Peels

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sarahbeek Dec 6, 2010 04:09 PM

Any ideas why my candied clementine peels have a bitter aftertaste?
Everything else about them is so delicious.
I must get rid of the bitterness at the end.
Is it because I used clementines?

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  1. chefj RE: sarahbeek Dec 6, 2010 04:23 PM

    How did you make them?

    2 Replies
    1. re: chefj
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      sarahbeek RE: chefj Dec 6, 2010 04:49 PM

      Chefj -

      I brought the peels to a boil in a saucepan 3/4 full of cold water with 1/2 teaspoon salt and boiled, uncovered, for 10 minutes.
      Then drained and rinsed. (I forgot to rinse the peels the first time, but rinsed the 2nd time).
      I did this twice.

      Then I brought 2C regular sugar and 1 1/2C water to a boil in a saucepan, then reduced heat and simmered 5 minutes.
      Added the peels and gently simmered, uncovered, for about 1 hour.

      I transfer the candied peels to a lightly oiled rack and let drain for a few hours.

      Then I covered them with sugar.

      1. re: sarahbeek
        chefj RE: sarahbeek Dec 6, 2010 04:58 PM

        Sounds like you did everything right. It sounds exactly like the Epicurious recipe. I'm stumped.

    2. s
      sedimental RE: sarahbeek Dec 6, 2010 05:24 PM

      Pulp left on?
      Otherwise...I dunno. Sounds like you did it all correctly.

      4 Replies
      1. re: sedimental
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        sarahbeek RE: sedimental Dec 6, 2010 05:38 PM

        There was no pulp left after peeling.
        I think it was the clementines.
        I'll try oranges next.

        1. re: sarahbeek
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          wlo RE: sarahbeek Dec 6, 2010 06:29 PM

          try boiling them and draining them a 3rd time. i do this when i candy grapefruit rind and it works out well.

        2. re: sedimental
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          hymncat RE: sedimental Feb 21, 2011 03:10 PM

          I've done clementine peels also, and I think they actually need less blanching, rather than more, compared to other peels (since they're so thin). My grapefruit peels are always much more bitter (the way I like them, with 2 changes of blanching water) than the clementine peels I tried. I also simmer-rest overnight-simmer for all my peels, so they actually get less heat overall while absorbing the syrup.

          1. re: hymncat
            opinionatedchef RE: hymncat Dec 8, 2011 11:34 PM

            I also am doing clementines today or tomorrow.would you plse give me a little more step by step? you leave on the pith and preblanch? 10 min simmer, drain, 10 min simmer, drain.? simmer in syrup how long? then rest in syrup overnight? then what? there's a series of youtubes with an asian woman; she simmers 10 min, turns off heat 10 min, repeat,for 2 hrs. And drying ? thnx so much!

        3. j
          jkml RE: sarahbeek Dec 16, 2010 12:12 PM

          I scrape off the white pith, which is bitter if you leave it on. In fact, when I do my oranges I usually prefer to peel it leaving most of the pith on the actual orange sections, and use that peel for the candy. Then to use the orange I repeal it, essentially, of the pith. It makes for think peels, but they taste great. I have done the same with clementine, although the pith is thinner. It seems easier to scrape it off of them a bit.

          1. m
            morwen RE: sarahbeek Feb 22, 2011 05:11 PM

            I came across this post awhile back about candying whole clementines: http://veganyumyum.com/2009/02/candie...

            I found it interesting that the author noticed that the longer the clementines cooked, the more bitter they became (read through the comments). I haven't candied clementine peels but I've never noticed this in any other citrus I've candied. Maybe it's a unique property of clementines?

            1 Reply
            1. re: morwen
              j
              jkml RE: morwen Feb 22, 2011 06:32 PM

              Thanks for the tip, morwen. I don't know, but I am candying peels later this week or weekend, so I will keep that in mind, even with the peels. I may buy some and try them whole. If I do I will let you know what happens, maybe do a comparison simmer. But the article did make a point about not letting the fruit boil in the syrup.

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