Candied Clementines

Get your sun-seeking self excited about this super bright spin on colorful citrus. Inspired by the crates of Cuties stacking up in the produce departments, we designed this recipe for clementines, but it is wide open to orange and tangerine interpretations too.

Caramelize at the stove top as we've suggested below, or fire up the grill as the days get warmer. Serve them with or without the alcohol and encourage family and friends to simply pop the sweet halves out of their rinds and into their mouths. 

Yield: 10 pieces , Prep time: 20 minutes + marinating , Cook time: 5 minutes



1. First, cut the clementines in half lengthwise, so that each half of the clementine has a “navel" on it. Leave the skin on.
2. In a small sauce pot, cook the sugar and water over medium heat until the sugar has dissolved completely into a simple syrup. 
3. Next, soak the clementines in the simple syrup and triple sec in a large bowl; marinate until service. 
4. To prep to serve, spread the powdered sugar on a plate, drain the clementines, and bring a large sauté pan to medium-high heat. Dip the cut side of each clementine into the powdered sugar and then place them sugared side down in the hot pan. 
5. Leave the clementines in the pan for 2 minutes, or until the sugar bubbles to a golden caramel.
6. Once the clementines have caramelized and cooled enough to touch, serve, and enjoy!

Tips + Tricks

**Let the clementines soak in the triple sec for as long as you can; overnight is best, but if you only have an hour or so, that will do the trick.