Clementine Confit
- Total Time
- 2½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About ½ cup
- 4clementines (10 ounces), peeled and segmented
- ½cup/100 grams granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
245 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 60 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 275 degrees.
- Step 2
Arrange the clementines in a single layer in a small baking dish that fits them snugly. Heat sugar and ½ cup/120 milliliters water in a small saucepan and simmer until the sugar is dissolved. Pour over the clementines, stirring gently to coat.
- Step 3
Bake, stirring every 45 minutes or so, until the segments are slightly translucent and tinged brown on the edges, 2¼ to 3 hours. Cool completely. Use immediately or cover and store in the syrup. The clementine confit will last for a week at room temperature.
Private Notes
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Cooking Notes
Virginia
Alas, these were awful. They turned out at once bitter and sugary, with not much fruity goodness. A waste of ingredients. I would not make this again.
Alicia
I just made these and found them delicious, and they look almost exactly like the picture. I am excited to try them with the cake!
Laura
The oven temperature and baking time is out of whack. I cooked the clementines at 250 degrees for 40 minutes, stirred them, and cooked for another 30 minutes, and then a further 10 minutes and they were done.
Beatrix
So 10 ounces of clementines and 100 grams of sugar. Just pick a unit of measurement (preferably the one that actually makes sense).
Patricia
Horribly bitter clementine segments, sitting in sickly sweet syrup. Yuck.
Marianne
What did I do wrong? Horribly bitter and can not use. Like others stated—waste of time.
Marisa
Can't get good clementines (at least near me) so used mandarins instead. Stopped short of them getting tinged brown. Pleasantly chewy with highly concentrated mandarin flavor. Delicious!
Sandy
Only if we want to. I would.
Anna
I used nectarines instead of clementines because that’s what my brain auto-corrected the shopping list to. (Clementines remind me of an after-soccer practice snack, not a cake topping). They were fabulous. I’ll make them again just to perch them, jewel-like, on top of a plain dessert like ice cream or a brownie.
Diana
I just made this recipe tonight as a trial run, I intend to make for Xmas. I prefer tangerines, so I used them. Was careful to remove the pith and strings, and tasted them. They were pretty sweet, so I adjusted the amount of sugar. I added a small amount of pectin, and cooked for the 2 hours, but stirred them more often than recommended. Mine turned out just like the picture and tasted great.
Rose
These turned out bitter for me as well. Very disappointing.
Diana
Something just occurred to me - I know this is a silly question, but are you sure your fruit was ripe? Grocery stores put fruit ready for sale when they are unripe. I push gently at the bottom of the tangerine/mandarine, and if it gives slightly, it is ripe. If it is hard, bypass it.
Meredith
Store only had mandarins. It came out well following the directions. I wonder if those who reported a bitter taste didn’t actually segment the clement and just peeled it like normal leaving the pith.
My Tips
Tangerines are fine to use, used brown sugar, stir every 30 minutes, did 2 hour total until the tangerines we're kind of gummy
ExDC
My sons who love to cook wisely found spouses who love to bake, and one made the Ginger Chocolate Cake and this confit for my birthday. Fantastic! I went to replicate the confit (great as an add-in to yoghurt or oatmeal), and was startled to find the recipe did not call for ginger! My DIL used mandarins and a solid chunk of fresh peeled ginger cut into matchsticks (stewed briefly in the sugar syrup as it dissolved, I'm guessing) and the result was marvelous. Highly recommended!
Diana
I did not add ginger to mine, the ginger liqueur was already an option in the cake recipe. Looked for Domaine Canto and could not find it, so I made a ginger liqueur using a recipe from Serious Eats. https://www.seriouseats.com/diy-ginger-liqueur-make-your-own-canton
Linda
Came out bitter. More like marmalade. Would not make again.
marieeveberty
I used orange segments and Maple syrup. Followed the indication on the recipe and just covered the fruit with maple syrup. I cooked it for an hour. It’s perfect with the chocolate ginger cake.
Nancy
As others noted, this was sickly sweet. Inedible and threw it out. Terrible waste of ingredients.
Laura
The oven temperature and baking time is out of whack. I cooked the clementines at 250 degrees for 40 minutes, stirred them, and cooked for another 30 minutes, and then a further 10 minutes and they were done.
Laura
Just made these and will have to try again. Cooked them for 45 minutes. Stirred them around and set the timer for another 45 minutes. Burnt!
Christine
Used light brown sugar instead of granulated white and added about 2 tsp orange zest. Warmed it up again just before putting it on top of vanilla ice cream with some chocolate chips. So good.
Nancy
The recipe intrigued me so I made them with no clear plan for the results. The confit sat in a jar in the kitchen counter for a few days. This morning we added them to our crepes- delicious!
Sarah
Unfortunately, this recipe is somehow less than the sum of its parts. Too sweet and too bitter at once. Disappointed.
kep
A lovely complement to the cake!!
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