Make Candied Citrus Peel for Baking

A few years ago I ran into a roadblock when starting my Christmas baking. For years my regular grocery store sold candied citrus peel all packed up and ready for me to use in Stollen, Lebkuchen, and Magenbrot. No more. The grocer told me that demand dropped over the years (and then he mumbled something about Fruitcake being yucky… I wanted to argue, but this wasn’t the time or place). Ok, it was time for an obvious workaround… I would have to do it myself. Fortunately, it’s not complicated to make Candied Citrus peel for baking. Truth is,  I’m embarrassed now that I ever bought it. In my opinion, the taste of homemade candied peel is much better; no chemical aftertaste, and no unusual “not normally found in nature” colors.

Making candied citrus peel for baking does take some time. Peeling the fruit and removing the white pith can be fiddly. And the peel will need to simmer a few times to remove the bitterness, and then to candy it. But once it’s done, you can store it for up to three months in an airtight container. I usually make the peel a few weeks before I start baking, that way when I’m ready, I’m not worried about creating those missing ingredients.

Note: this recipe works well for Oranges, Lemons, Limes, and Grapefruit. (I’ve also made candied Kumquats using the same basic technique, but instead of tossing them in sugar at the end, I just ate them in the syrup over Vanilla Pudding. )

Don’t throw the citrus syrup away! It makes a nice addition to cocktails, or you can brush it on a cake to add a punch of flavor. I store the citrus syrup airtight in my refrigerator for up to one month.

Candied Citrus Peel

Candied Citrus Peel is a necessary ingredient in many holiday recipes. Making it yourself isn't difficult, it just takes time. Added bonus, it's cheaper... and comes without preservatives!

The recipe says oranges, but you can use EITHER 2 Oranges, OR 3 Lemons, OR 4 Limes

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Prep Time 1 hour hr

Cook Time 42 minutes mins

Cooling/drying 12 hours hrs

Equipment

• 1 saucepan
• 1 Cookie Rack
• 1 Strainer

Ingredients

  

• 2 Oranges OR
• Water
• 1 ½ cups Sugar

Instructions

 

• Score the citrus fruit by cutting through the peel...

  Make a circle around the top and bottom, the slice the peel lengthwise from top circle to bottom circle.
• Remove the segments of peel
• Scrape off as much of the white pith as possible without going through the peel. I find a paring knife does a decent job of this.
• Slice each cleaned piece into 1/4 inch wide strips
• Put the citrus peel with enough water to cover it by at least 2 inch in a saucepan and bring to a boil.

  Boil, for 15 minutes

  Drain in a colander
• Repeat the step... (note, this second boil isn't mandatory, but it does help)

  Put the citrus peel with enough water to cover it by at least 2 inch in a saucepan and bring to a boil.

  Boil, for 15 minutes

  Drain in a colander
• Put 1 1/2 cups of water in the saucepan. Add 1 cup of Sugar... bring to a boil. Stir to dissolve the sugar. (It will look clear, and a spoon touching the bottom of the saucepan won't feel "grit")

  Add the drained citrus peel.

  Return to a boil, then reduce to simmer.

  Keep an eye on it. It should simmer for at least 45 minutes. Stir from time to time.

  The liquid will be like syrup, and the peels will start to look translucent.

  Remove from the heat.
• Place a bowl with 1/2 cup of sugar near your workstation. (Alternatively, put the sugar into a plastic bag)

  Set a cooling rack nearby. (I place a cookie sheet underneath to catch the sugar and small pieces)

  Use a slotted spoon or strainer to take the citrus peel out of the syrup and move it to the bowl/bag of sugar.

  Use a clean spoon to mix things up and coat the peel completely.

  Move the candied peel to the cooling rack to dry completely. Leave on the rack for at least 12- 24 hours.

  (You can knock off any excess sugar if you want to... or just leave it)
• Store the candied peel in an airtight container. It should last 3 months.
• Save the syrup in a jar in your refrigerator for other uses.

Notes

The recipe works for all citrus fruits. 

Some citrus varieties are easier to peel than others (Limes are the hardest fyi). Do your best. 
The white pith holds the bitter flavor. Try to get as much off as possible, but you don't have to go nuts. Boiling the peels a few times will help reduce the bitterness... and if the peel is too thin, it may get tough.

When the syrup comes to a boil, reduce to a simmer. If it starts to get really thick or dry before the 45 minutes, add 1/2 cup water, and cook a little longer.

Keyword Candied Citrus, candied citrus peel, candied lemon peel, candied orange peel

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Making Candied Citrus Peel

Score a circle in the peel at the top and bottom of the fruit. Then score the peel lengthwise.
Remove the segments of peel. 

(I squeeze any juice from my naked citrus and use it for Sangria or add it to White Glühwein, depending on how warm the day is.)

Use a paring knife to remove as much white pith as possible without making yourself nuts.
Boiling will remove most of the pith’s bitterness… and you don’t want to make the pieces TOO thin, or they will be tough.

Slice the trimmed peel into 1/4 inch strips

Boil the sliced peel for 15 minutes, then drain. 
Repeat a second time to remove any bitterness

After draining the second time, place 1 cup of sugar and 1 1/2 cups of water into the saucepan and bring to a boil. Stir until the sugar is dissolved. Then add the softened peel. 
Bring back to a boil, then reduce to simmer for 45 minutes.

Keep your eye on the cooking citrus and syrup! It needs to be at a simmer. If it boils down, it will burn, and you have a big mess

Remove the syrupy peel to a bowl of sugar
(alternatively, put it into a plastic bag with sugar)

Toss it to coat completely

Place the sugary peel on a cooling rack to dry completely for 12 – 24 hours

Store airtight and use up for your Christmas Baking. 

Candied Citrus Peel also tastes yummy for snacking!