Candied Clementines

These last a few months, though Christmas is their time to shine.

15 clementines
sugar (4 kg)
water (4 L)

Preheat the oven to 225 F (100 C, Gas ¼).

Prick each clementine at least ten times with a skewer. Heat half the sugar and half the water together in a large ovenproof saucepan.

Add the clementines to the syrup and transfer to the oven for about six hours or overnight.

The next day, discard the syrup (or use it as a cordial) and repeat the process for another night.

The next day, take the clementines from the syrup and cool them before bagging/boxing them up.