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
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 minutesDrain 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 minutesDrain 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.
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.