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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
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