Candied Tangerine Slices Recipes

Steps:

• In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

Steps:

• Place the tangerine halves in a large saucepan with enough cold water to cover. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20 minutes into the process, you don't want them to become mushy.) You'll know they're done when you can scrape away the pith (the white part) easily. Drain the peels and when cool enough to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil, add the peels, reduce heat to medium, and cook until the peel is translucent, stirring occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar, separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or refrigerator.;

Steps:

• Remove peel, including a little of pith, from tangerines in (2- by 1-inch) strips with a sharp vegetable peeler (preferably Y-shaped). Cut into thin (1/8-inch) julienne strips.
• Cover strips with cold water in a medium saucepan and bring to a boil. Drain in a sieve, then repeat procedure with more cold water 2 times.
• Bring granulated sugar, water, and zest strips to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer until zest is translucent and syrup has thickened, 45 to 50 minutes.
• Lightly oil a large rack and set over a wax-paper-lined baking sheet. Transfer candied peel to rack with a fork, separating strips. (Discard syrup or reserve for another use.) When peel is cool (but not completely dry), toss with superfine sugar in a bowl to coat. Return to rack until dry to the touch, about 30 minutes.

Steps:

• In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
• Heat oven to 250 degrees. 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. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
• When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.

Steps:

• Cut a round of parchment paper to fit just inside a medium pot; set aside. Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices, arranging them in a slightly overlapping layer. Cover with the parchment paper round. Place a cake pan on top of parchment to keep slices submerged. Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup. Candied citrus slices can be stored in syrup up to 1 week.
• Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.