Driving to work, it is really cold and it has been raining for two days none stop. Half way to the clinic fog starts to descend, first the building tops start to disappear, then the tree tops and then I can only see the car ahead of me. As a kid, fog always fascinated me, when we studied the science of it “a cloud touching the earth’s surface” it was even more fascinating. To walk in the fog meant you are walking among the clouds, it was like something out of a fairy tale. As a grown up though, fairy tales are not the first thing that comes to mind when you see fog, it is road safty ,fog lights, traffic and worrying about the kids if they have school.
This time though, driving in the fog, I was thinking that in life sometimes the sky is clear and the road is straight and you can see for miles ahead.You know where you are going and you know where you came from. At other times, it is like driving in the fog, you can only see a few steps ahead of you, you are not sure of what is coming next or what’s behind the next bend, but you have to keep going, slowly, carefully but still you have to keep going because the fog, the uncertainty, the hard times are only there for a little while. and if you keep going you will make it through the fog, through it all.
Clementine orange dessert balls is one of many candied orange and citrus peel recipes that my mum makes in the winter. This particular recipe comes from my mum’s cousin, the same one I got the honey sesame biscotti recipe from. The recipe couldn’t be simpler yet it really lets that citrus fragrant flavor of the clementines shine. You don’t have to make these into balls, you can use the same recipe as preserves to serve with scones or fill a cake or even to stuff cookies. I love them as these little dessert balls,they are a great way to satisfy a sweet craving because the flavors are so intense you don’t need more than one or two. They make wonderful gifts, you can serve them at parties and they keep in the fridge for a very long time
Clementine orange dessert balls recipe
Clementine orange peel
sugar
lemon juice
Soak your orange peel in water for two days, changing the water once or twice every day
In the food processor pulse the orange peel until it is the size of lentils or a little finer
For each cup of ground orange peel add 1 cup of sugar if you plan on storing these for a long time . I use 1/2 to 2/3 of a cup and keep them in the fridge.
In a pot cook the orange peel and sugar with the juice of half a lemon until the orange peel is translucent and the mix thickens
before cooking
during cooking
after cooking
Take off the heat and allow to cool completely
Roll about a heaped teaspoon of the mix between your hands to form a ball.
Roll the balls in shredded coconut or ground pistachios or ground almonds. You can also dip these clementine orange dessert balls in chocolate if you want to take them to a whole new level 
Lina Sharabati
/ January 5, 2013I like it , must try it very soon ,
can i used the orange peels instead of clementine ???
Sawsan@ Chef in disguise
/ January 5, 2013Thank you Lina
You can use tangerines.
Regular orange peel is a little bitter, you may have to boil it first to take out the bitterness
Lina Sharabati
/ January 9, 2013Thanks a lot sweetie
Nina (@ninathebaker)
/ January 2, 2013wow…thats a great recipe. Love the idea…..looks fantastic. I love your blog…came here blog hopping. Will keep coming:) Happy New Year!
nina
http://thefoodielovers.com
Promenade Claire
/ December 31, 2012another recipe saved to my favourites
tbeth
/ December 27, 2012I made these with tangerine peels, and they’re delicious! I’m not sure I cooked them enough, though … the “balls” are rather squishy, so don’t keep their form. Still yummy, but I wondered if there were a magic number on a candy thermometer that I should be looking for, like with jams or caramel?
Sawsan@ Chef in disguise
/ December 27, 2012Hello Tbeth
If you find that the mix is still squishy put it back in the pot and cook it for 10 more minutes. I sadly don’t have a magic number to help you with as I usually do this by feel. If I find the mix too thick, I add a touch of water and cook it for a few minutes for it to take up the water. If it is too thin then I cook it again for 5-7 minutes. I hope this helps
Delia
/ December 27, 2012Thank you for the wonderful Clementine orange dessert balls recipe,it’s a “hit”! From now on I’ll check all your recipes because you are a great chef!
Sawsan@ Chef in disguise
/ December 27, 2012I am really glad the dessert balls turned out so well
and I hope to hear from you if you try any more recipes
tbeth
/ December 3, 2012I’m a little late to party (or perhaps a little early to the 2013 Clementine party). So glad to discover your blog — looks and sounds beautiful! As for these candied peel balls … if I make them ahead, will they freeze well?
Sawsan@ Chef in disguise
/ December 4, 2012Thank you so much for stopping by
I usually keep these in the fridge and they last for a couple of months, no need for the freezer
Jennifer
/ February 8, 2012I was wondering the purpose of soaking the peel for a couple of days? This looks delicious, And I was also wondering about other citruses. I have a ton of blood orange peel before I made juice, and would to try and use that. Thank you for the inspriation
Sawsan@ Chef in disguise
/ February 8, 2012Hello Jennifer,
The soaking is to remove the bitterness from the peel,the other ulternative is to boil them but then you will lose alot of the flavor.
Orange peel can be candied too but it is done in a different way, I will post the recipe very soon
Ally's Kitchen
/ February 5, 2012My brilliant foodie doc!! Yummmoooo! xoxox Ally
Sawsan@ Chef in disguise
/ February 7, 2012Kind and sweet Ally, glad you like it
isingcakes
/ February 5, 2012Such Lovely photographs…you know what I am repenting throwing away all the peels everytime I had Clamentine…will treasure them now:)) A must try for me this week. Thank you for posting this,
Sawsan@ Chef in disguise
/ February 7, 2012Thank you so much for the kind words. I look forward to hearing what you think of these
Nami | Just One Cookbook
/ February 3, 2012I absolutely love your first photo. And clementines are always our winter favorite and we always have at home. These dessert balls must be so delicious! Sweet and tangy together….delicious!
Sawsan@ Chef in disguise
/ February 3, 2012Thank you Nami
I am really glad you enjoyed the pictures and the recipe. Clementine are a favorite here too
Charles
/ February 3, 2012Oh, these look so beautiful – I’m gutted, they stopped selling clementines in our stores now… only nasty mandarines filled with seeds :’(
Sawsan@ Chef in disguise
/ February 3, 2012Thank you Charles, really glad you liked the recipe
sallybr
/ February 2, 2012Not sure what part of your beautiful post had the most perfect timing: the orange peel, or the fog.
both occupy my mind at the moment, maybe the fog a little more…
thank you!
Sawsan@ Chef in disguise
/ February 2, 2012I really hope whatever fog you are going through will give way to clear skies real soon. Just hang in there and it will pass.
Glad you enjoyed the orange peel recipe
Maureen
/ February 2, 2012Your photography is so inspiring. How talented you are!
These dessert balls look fantastic!
Sawsan@ Chef in disguise
/ February 2, 2012Thank you so very much for your kind comment
thekalechronicles
/ February 1, 2012Wow. I’ve never seen this dessert and I’ve got several organic tangerines sitting on the counter: time to make a batch. Thank you.
Sawsan@ Chef in disguise
/ February 1, 2012Looking forward to hearing what you think of it
Purely.. Kay
/ February 1, 2012I agree with Geni, the photos are gorgeous.. and the clementines dessert balls look spectacular. This is a wonderful treat anyone would love. I know I love it already
. Great post
Sawsan@ Chef in disguise
/ February 1, 2012Thank you so much Kay
They are a favorite in my house and I hope you would enjoy them if you have a chance to try them
....RaeDi
/ February 1, 2012Your words speak to the heart, the bend in the road I was just thinking about this morning, you never know what it will hold… it could change your life! Your pictures are beautiful… I wanted to reach out and take a ball and eat it slowly!
Sawsan@ Chef in disguise
/ February 1, 2012Thank you so much RaeDi, we all face bends in the road. Some are tougher than others. Some open your eyes and some change your life forever.
Eva kitcheninspirations.wordpress.com
/ January 31, 2012How beautiful, Sawsan. Is the orange flavour mild? Is there any bitterness from the peel? It looks like the recipe is just peel and sugar, so simple.
Sawsan@ Chef in disguise
/ February 1, 2012There is no bitterness Eva because you soak the peel for two days. The orange flavor is not mild, actually it is quite prominant. It is a really simple recipe but the end result has big flavors
Brittany
/ January 31, 2012Clementines! My favorite! Going to need to try this.
Sawsan@ Chef in disguise
/ January 31, 2012Looking forward to hearing your feedback
Geni - Sweet and Crumby
/ January 31, 2012GORGEOUS PHOTOS! You are such a pro these days Sawsan! I am blown away by your pics. The clementines are a sure way to brighten up your day and these beautiful little confections are just so yummy looking. I have been on a clementine kick right now and have a recipe for clementine chicken that you may see on my blog soon. I hope. Lately, I just haven’t had as much motivation to post.
Sawsan@ Chef in disguise
/ January 31, 2012Thank you so much for your kind words Geni
you made my day. I am trying my best and I love it when someone notices a difference.
I look forward to you clementine chicken.I went through a down phase a little while ago. I didn’t have the energy to post or comment or even reply. I hope it doesn’t last for you because I look forward to your every post
Good Cooks
/ January 31, 2012Wow… These are surely must try. Looks so delicious..
Sawsan@ Chef in disguise
/ February 1, 2012Thank you so much Samah
Anonymous
/ January 31, 2012Sawson, this is the most fabulous little dessert!!! I love, love it!! So pretty to present and so unique!!!
Sawsan@ Chef in disguise
/ January 31, 2012Thank you so much Linda
comowater.com
/ January 31, 2012What a fantastic way to use seasonal fruit! YUM!
Sawsan@ Chef in disguise
/ January 31, 2012Thank you Tiffany
pixilated2
/ January 31, 2012Sawsan, I love the fog. I used to isolate myself in it as a kid to listen to the other children on the playground. (I was a strange child.) Your fairy tale descriptor of the fog is enchanting!
All I can say about the Clementine Desert balls is “Mmmmmm!”
Sawsan@ Chef in disguise
/ February 1, 2012Glad I am not the only one who thinks of fog as something coming out of a fairy tale
You were not a strange child, just one older than her years with an eye for beauty
Family Meals and Cooking Tips
/ January 31, 2012I am crazy over clementines and was thinking about baking clementine cake or cupcake until I stumbled into your post. Looks like these little pieces of heaven will burst tons of fine zesty flavors at every bite. Love this idea!
Sawsan@ Chef in disguise
/ January 31, 2012Exactly, they burst with zesty flavors, I hope you will give them a try. If you like clementines, you will love these
Deeps @ Naughty Curry
/ January 31, 2012cant believe 2 ingredients is all it taskes to get such a gorgeous dessert! love the pics, esp the half peeled clementine is a nice touch… such a philosophical post, and yet so true… life is so uncertain at times but i always find that everything works out in the end, even though it might not seem so at first
Sawsan@ Chef in disguise
/ February 2, 2012It is a really simple recipe deeps but quite tasty. Thank you for your sweet comment about the pictures.
As for the fog, you are right when you are in the middle of it all, you feel lost and disoriented but if you hang in there things work out in the end
Bam's Kitchen
/ January 31, 2012What a great idea. My boy loves clementines. Hey I noticed that you started your blog about a year ago. Are you coming up on your 1 year celebration? Awesome! BAM
Sawsan@ Chef in disguise
/ January 31, 2012Thank you Bam. I hope the boys will enjoy this one.
Thank you for noticing that my blog is almost one year old, I started the blog on Feb 16 th. I am actually still thinking about what to make for the 1 year post
mjskit
/ January 31, 2012WOW! I can just imagine what these unique little jewels taste like! I love coconut, but I would definitely have to roll a few in chocolate. I love the combo of chocolate and orange! So do you need to chop up the orange peel before soaking or leave as is after peeling?
Sawsan@ Chef in disguise
/ January 31, 2012Glad you like the recipe Mj, I don’t chop the peel before soaking, clementines have very thin peel so you really don’t need to
Culinary Cache
/ January 31, 2012These look delicious and your pictures are stunning. I came across your website and am so glad that I did. Now following and look forward to seeing more posts. If you have time stop by mine.
Sawsan@ Chef in disguise
/ February 1, 2012Thank you so much for your kind words and for stopping by. I stopped by your blog and loved your 24×24 menu. You have some mouth watering recipes ther
mariscallahan
/ January 31, 2012Wow! This is amazing! What a healthy and delicious way to eat the peel
Sawsan@ Chef in disguise
/ January 31, 2012Glad you liked it Maris
fati's recipes
/ January 31, 2012When I saw the sneak peek pics on your flikr account, I couldn’t wait to see the whole recipe. I didn’t think they’d need cooking… now I know!
Thanks for sharing this recipe. My aunty sometimes makes ones similar to these, but I never asked her for the recipe. At least I have yours now 
Sawsan@ Chef in disguise
/ February 1, 2012It does require cooking fati to soften the peel and allow the sugar to sweeten it. Still with the cooking, it is a very simple and easy recipe
ChgoJohn
/ January 31, 2012Little bites of citrusy goodness! And you’re right, dipping each in chocolate would take them to an entirely different level. What a great recipe, Sawsan!
Sawsan@ Chef in disguise
/ February 1, 2012Thank you John. These are really great for any citrus lover
Caroline
/ January 31, 2012Such a great and simple idea for a quick sweet treat. These sound fantastic, Sawsan! And look lovely as well, of course.
Sawsan@ Chef in disguise
/ January 31, 2012Thank you so much Caroline, it is very simple yet tasty and great to have around for when guests arrive unannounced
Courtney
/ January 31, 2012Lucky me, we just bought some clementines. I really can’t believe how easy these look. And I bet my boys would love them.
Sawsan@ Chef in disguise
/ January 31, 2012I really hope your boys will enjoy these Courtney
Rufus' Food and Spirits Guide
/ January 31, 2012Those are just wonderful! So colorful and fun looking.
Sawsan@ Chef in disguise
/ February 1, 2012Glad you like them Greg. They are really easy and fun to make and you can roll them into different things to make for a colorful presentation
kathryningrid
/ January 31, 2012This is a new recipe entirely, to me, and one that I *must* try! I adore clementines and sweets, and while I need to be a little *less* of a sweet tooth than I am, this sort of treat would suit perfectly as one that satisfies quickly with its intensity. The addition of coconut or pistachios or chocolate (or some combination thereof!) would probably take them right over the top, too. Ohhhhh, my! Thank you for this.
Sawsan@ Chef in disguise
/ February 1, 2012I am really glad you liked this Kathryn,it is really a great way to satisfy a sweet tooth. because the flavors are really intense.I love making all three toppings, coconut, pistachio and chocolate. They make for a colorful presentation and they satisfy different tastes and cravings
spree
/ January 30, 2012What pretty little things these are, little balls of sunshine cutting through the fog!
(Though I have to admit, I still find fog beautiful and intriguing in its way…so long as there’s no driving involved.) A very pretty post Sawsan.
Sawsan@ Chef in disguise
/ January 31, 2012I still love it too Spree as long as I don’t have to drive in it
thank you for stopping by and commenting
Kristy
/ January 30, 2012These little desserts would provide a little bright spot of sunshine in any fog.
I’ve been in one of those fogs myself…it’s very scary not to see the road ahead, but like you said, you know you have to keep going.
Sawsan@ Chef in disguise
/ January 31, 2012Indeed, you have to keep going hoping for clear skys and a clear road ahead
Chica Andaluza
/ January 30, 2012What an amazing recipe – perfect for us with all our Citrus fruit. And I love the analogy about the fog – hope you´re not going through a difficult time, and if you are, I hope that fog clears soon and the sun shines through to show you the way.
Sawsan@ Chef in disguise
/ January 31, 2012Thank you so so much Tanya for your kind comment and for your support. I deeply appreciate it.I hope you’ll get a chance to try this and I look forward to hearing what you think of them
Ann from Sumptuous Spoonfuls
/ January 30, 2012Those little balls sound just amazing … have you ever tried it with other kinds of citrus (like grapefruit?)
… and thank you so much for the thoughts about the fog. That is exactly where I am right now … but it’s starting to lift. I’m sending sunny wishes your way, my friend.
Sawsan@ Chef in disguise
/ January 30, 2012Thank you Ann, I am sure the fog will left soon my friend. It might be slow and it may take time but clear blue skies are not far away.
As for the recipe, clementines have thin peel that is why this recipe works beautifully with them, other kinds of citrus have thicker skin and I think boiling the peel would be required. I do orange and other citrus fruit peel in a different way,I hope I can make a batch to share it with you soon
thesevenhillscollection
/ January 30, 2012Oh my goodness- I’m doing this!! I have been eating cuties (clementines) by the handful for weeks. Love them. And now I have the perfect snack to make with the rinds.
Sawsan@ Chef in disguise
/ January 30, 2012Really glad you like the recipe
I love clementines too so there is alwars plenty of peel to use up