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I'd probably candy the peels and squeeze+freeze the juices.
EDIT: jordanlund recommended candying the slices instead. That would also work well. They're specially great on coca de Sant Joan.
Candied peel, but then I’d do marmalade.
Huh, I had no idea you could candy just the peel. Do you think that would work okay with a clementine? They are quite thin skinned
Coca de sant Joan looks like a really interesting dish, rather exotic
It works well, specially with thinner peels - the syrup penetrates faster, and the peel gets a bit thicker after candied.
Coca is delicious, and I heavily recommend. I typically prepare it with candied fruits and an egg-based cream, but if you want you could do it with the candied clementine slices alone.
I absolutely love coca but I'm confused about the taste, it always makes my mouth numb.