DessertProvencal RecipesTasha PowellTaste

Candied Clementines Confit with Moroccan spices

Frequently when you hear the culinary term “confit,” it is related to a slow-cooked meat, often duck or goose. The bird is seasoned and then cooked in a low-temperature oven for many hours submerged in fat. Although it might not sound that appealing, you will understand how this type of cooking tenderizes the meat once you have tried confit de canard. At one time, this process was a method of preserving the duck for longer-term storage, although that is not an issue today. You still buy the duck confit in its fat.

You might think that this recipe Candied Clementines (Clementines Confit) with Moroccan spices has nothing to do with duck, but it uses a similar methodology of preservation, only in this case with sugar and corn syrup.

Candied Clementines Clementines Confit Moroccan Spices

Candied Clementines (Clementines Confits) with Moroccan spices

Tasha Powell
This dessert can be made all year! When I am in France, I buy clementines from Corsica. I can find clementines (sometimes known as Cuties in the U.S.) throughout the year in Los Angeles. It’s a simple dessert that can be served by itself or cut in julienne strips and served on top of ice cream, yogurt or a pound cake (The French version of a pound cake is Quatre Quart)! Please note that the clementines will be a burnt orange colour once they are candied because of the Moroccan spices.
5 from 1 vote
Prep Time 20 minutes
Cooling Time 6 days
Total Time 6 days 20 minutes
Course Dessert
Cuisine French, Provencal
Servings 12 Clementines



  • 1 pound Clementines whole, about 10-13
  • 1 tbsp Cinnamon ground
  • 2 pods star anise dried
  • 2 tsp Cardamom ground
  • 2 ¼ inch pieces Dried Ginger
  • 2 1/2 cup Sugar
  • 1/3 cup Corn Syrup
  • 1 Fine Toothpick


  • Prick each clementine 8 times with a fine toothpick.
    1 pound Clementines
  • Fill a pot large enough to hold the clementines with water and bring to a boil.
  • Blanch the fruit for one minute.
  • Save 5 cups of the water, add the sugar and corn syrup and bring to a boil, stirring constantly.
  • Now, reduce the heat to a simmer and return the fruit to the pot and add the cinnamon, star anise, cardamom and dried ginger and cook for 20 minutes.
  • Let the fruit cool for 24 hours. Now heat the fruit in a pot to a boil, reduce and simmer, then let cool for 24 hours. Note: When you make this candied fruit, you do not remove it from the liquid. Allow the fruit to cool in the liquid every day.  The fruit will absorb the spices from the liquid. 
  • Repeat step #6 (heat for 20 minutes and allow to cool) for 5 more days.
  • On the last day, reduce the liquid until it is a thick syrup.
  • Place the fruit on a rack with parchment paper underneath it.
  • Pour some of the syrup on each piece of fruit and let cool.
  • These clementines can be stored in a single layer, airtight container for several months.


If clementines are not available, it is ok to substitute tangerines, tangelos, mandarin oranges, blood oranges, navel oranges or Valencias for this recipe.
The clementines should be submerged, and the liquid should be syrupy. I recommend using a pot that accommodates the clementines, so they are spread out on the bottom of the pot but snuggled closely together). Don't choose a pot that is too large, as there will not be enough liquid. Add water, as necessary, over the 6 days. The clementines should be cooked each day for no more than 20 minutes. Enjoy these delicious treats during the holidays.
Keyword Clementines, Confit Fruit
Tried this recipe?Let us know how it was!

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Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.


  1. Michel-Paul Holland
    August 13, 2020 at 3:01 pm — Reply

    5 stars
    I came to love whole clementines glaces during my many trips to Provence, but to actually buy them in the States is absurd because to buy only one orange costs over $15. Not practical for company. The recipe here doesn’t replicate what’s available in France, however I think they are actually better! The peel, instead of becoming leathery, is actually quite tender. I’ve made these a few times and have made a few changes: I add 1 teaspoon ground allspice to the mix. And I’ve found that by substituting 2 cups of Twinings Lemon Ginger tea for the crystallized ginger, I get a truer, more peppery ginger flavor in the syrup. This recipe rocks and it’s well worth the time.

    • August 14, 2020 at 10:26 am — Reply

      Hello Michel, The idea of using Twinings Lemon Ginger tea instead of crystallized ginger is brilliant. Thanks for reading Perfectly Provence, and trying the recipes.

  2. Lisa M Daly
    April 15, 2021 at 11:31 am — Reply

    Im trying this recipe for the first time. When you boil/simmer each day after the initial day, do you simmer for 20 minutes each time? The recipe doesn’t state.

    • April 17, 2021 at 7:35 am — Reply

      Hello, Thank you for attempting Tasha’s recipe. Step #6 is repeated for five (5) days. The result will be delicious. If you want to, please send us a photo of your final product.

      • Nicholle
        December 30, 2021 at 11:11 am — Reply

        Step 6 doesn’t day how long to simmer – is 20 mins?

        • December 30, 2021 at 5:26 pm — Reply

          Hello, you are correct step #6 is repeated for five more days. Heat for 20 minutes and then allow to cool. I have updated the recipe to clarify this. Thank you for reading Perfectly Provence.

  3. William
    December 18, 2021 at 7:53 pm — Reply

    Also, do you remove the fruit from the sugar/spice liquid after the daily simmer or do you leave it in and let it all cool down together?

    • December 19, 2021 at 4:13 pm — Reply

      Hello, What a great question When you make this candied fruit, you do not remove it from the liquid; allow the fruit to cool in the liquid every day. The fruit will absorb the spices from the liquid.

  4. Lawrence
    April 22, 2022 at 5:35 am — Reply

    5 stars
    Can I increase (say double) the recipe? Will the outcome change at all? For the effort I would like a bounty. Gifts, etc

    • April 22, 2022 at 8:09 am — Reply

      Absolutely, the recipe can be made in larger quantities and would make for a lovely gift.

  5. Barbara Henderson
    December 20, 2022 at 8:05 pm — Reply

    Is it possible that I will need to add additional liquid over the 6 days of cooking? I did a double batch (doubled the liquid as well, of course), and on day 2 I wonder if the liquid will cover the fruit after another day or two.

    • December 21, 2022 at 2:31 pm — Reply

      Hello, The clementines should be submerged, and the liquid should be syrupy. I would recommend that you use a pot that accommodates the clementines, so they are spread out on the bottom of the pot, but snuggled closely together). Don’t choose a pot that is too large as there will not be enough liquid. Add water, as necessary, over the 6 days. The clementines should be cooked each day for no more than 20 minutes. Enjoy these delicious treats during the holidays.

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