Candied Citrus Peel
photo by SassyStew
- Ready In:
- 30mins
- Ingredients:
- 3
- Yields:
-
1 cup
- Serves:
- 4
ingredients
- 3 lemons or 3 oranges, firm and ripe
- 1⁄4 cup granulated sugar
- 1⁄2 cup water
directions
- Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith.
- Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.
- Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.
- Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny.
- Spread peel on a sheet of foil to cool, separating the strips.
- Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.
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Reviews
-
This turned out great! The only thing I did differently was to coat the pieces with sugar after cooking (see recipe #5212). This time I used only oranges, but using lemon and grapefruit would make a really colorful presentation. -
This method worked like a charm. I made candied tangerine peel to top a tangerine and chocolate cake. It is a pain to peel the tangerines so that all the pith is left behind, but it makes for a better finished product.
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So easy and so yummy. I chocolate coated orange peels for christmas stocking stuffers. Delicious!! -
I made a batch up, tripling it, using 6 oranges and 2 lemons (also tripling the water and sugar). I cooked it for about 50 minutes, till the syrup was nearly gone. I then took the peel and tossed it in about a cup of sugar, stirring till it was encrusted. I then laid it out on a cooling rack till cold. I gently shook the rack so the excess sugar fell off. Yummers! I loved how easy it was to peel the fruit peel. I did use a small spoon to scrape any parts that excess white pith, just to be safe.
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I've been using this recipe for a long time to make candied peel for the top of cakes & desserts. It's really important to remove the pith as it tastes disgusting. I also dry this on baking paper as my first experience using foil wasn't a happy one (had to pick little bits of foil off the peel in places). Thanks for posting this as I had lost my recipe!
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