Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet.

Simmer 2 hours, then remove from heat and allow to cool to room temperature.Ģ.Heat oven to 250 degrees. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. In a saucepan combine the sugar with 2 cups water and bring to a boil. The syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.ġ cup Lakanto (calls for sugar which prob works best for this but I don’t know!)Ģ clementines, peel on, sliced as thin as possibleġ. Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally. These intensely flavorful slices are the perfect garnish for a Clementine Cake(link below) and any other dessert that calls for a sweet dash of citrus.

Candied clementine peel