I’m always looking for new and unusual things to make for the markets, particularly the Christmas Craft Fairs. One of them I’m doing on the 8th is going to be situated at a hand-made shop; no, I don’t mean the shop is handmade, but that they sell handmade items! So I thought it appropriate that I have some different homemade items other than my preserves and chutneys.
I found a recipe a few weeks ago for Candied Clementine Slices. The picture with the recipe had them set into a pretty gift box so I decided this would be a nice item to have on offer at the fair.
It’s a fairly straight forward and easy recipe; it just takes a good bit of time: 2 hours simmering, 2 hours baking plus an hour for drying prior to dipping in chocolate.
***Candied Clementine Slices***
- 600g (1½ lbs – about 9 fruit) clementines
- 1 kg (2 lbs) granulated sugar
- 500ml (17fl oz) cold water
- 5-6 Tbsp caster (superfine) sugar
- 100g (3½ oz) dark chocolate
♣ Cut the clementines into thin slices (about 4-5 per fruit) and discard the ends.
♣ Put the granulated sugar into a large pan with the water and heat gently, stirring until dissolved. Bring to a boil and let bubble for 5 minutes.
♣ Add the fruit slices, lower the heat and give it a little stir. Simmer for 2 hours, carefully stirring occasionally, until the peel is translucent and tender.
♣ While the fruit is simmering, line two baking trays with nonstick baking paper and set aside.
♣ Preheat the oven to a low setting (gas ¼, 110°C, fan 90°C, 230°F).
♣ Using a fork, transfer the slices to the lined baking trays in a single layer. Bake for 2 hours.
♣ Put the caster sugar into a bowl. Leaving the oven on, remove only one tray from the oven at a time. Dip each slice into it and place on a wire rack to dry for 1 hour. You’ll need to work a bit quickly for this step because the slices will start to dry on the baking sheet and the sugar won’t stick. If that happens, put the tray back into the oven while you work on the other tray.
♣ If not needed immediately, store the slices in an airtight container. I put them in single layers separated by greaseproof paper.
♣ Shortly before giving, melt the chocolate in a heatproof bowl set over a pan of simmering water. Dip the slices into the chocolate to cover half.
♣ Place on a tray lined with nonstick baking paper, leave to set at room temperature, then gift wrap as desired. I put about 9 slices (100g) into a disposable mini loaf pan lined with a doily, put each one into a decorative bag and folded down, taped and then put ribbon and a Christmas sticker.
Have fun with these on the decorating and gift wrapping. If giving these to a foodie, perhaps wrap them and put them into a cookie canister or a pretty serving bowl to give to the recipient. Give with a bottle of Port or Whiskey. How about with some tea leaves and tea cups? The possibilities are endless…just use your imagination!
These make great little gifts for perhaps your neighbors, the babysitter, the mailman, the paperboy, your child’s teacher, your hairdresser or dentist or your favorite clerk at the bank. Going to a party this holiday season? Bring some of these to your hostess along with a small candle or bottle of their favorite wine. Who would you give these to?
♥♥ Terri ♥♥