Candied Citrus Peel
Candied peel is the result of boiling strips of citrus rind in a simple syrup until they become translucent and suspended in sugar. You peel the fruit, remove the bitter white pith, simmer the strips in water to soften, and then slowly cook them in a concentrated sugar solution before drying them on a rack.
The pith is your enemy.
The white underside of the peel holds the bitterness that will ruin the final product. Use a sharp paring knife to shave it away until the rind is thin and pliable.
- paring knife
- heavy-bottomed saucepan
- wire cooling rack
- baking sheet
What goes in.
- 3large oranges or grapefruit
- 2 cupsgranulated sugar, plus more for coating
- 1.5 cupswater
Watch the bubbles
The peel is ready when the syrup thickens to a heavy, slow-moving glaze that clings to the rind. The strips should look like shards of stained glass.
The method.
Prep the fruit
Score the skin into quarters and peel. Use your knife to scrape away as much white pith as possible, leaving only the colored zest.
Blanch
Place the strips in a saucepan of cold water. Bring to a boil, drain, and repeat this three times to draw out the remaining bitterness.
Simmer
Combine the 1.5 cups of water and 2 cups of sugar in the pan. Heat until the sugar dissolves, then add the peel. Simmer over low heat for 45 minutes until the peel is translucent.
Dry and coat
Lift the peel out with tongs and set on a wire rack for one hour. Once tacky but not wet, toss the pieces in a bowl of granulated sugar to coat.
Final cure
Return the sugared peels to the wire rack and let them air dry for at least 12 hours before storing in an airtight jar.
When it doesn't go to plan.
Use organic fruit if possible, as conventional peels are often waxed or treated.
Keep the heat very low during the sugar simmering stage to prevent the syrup from caramelizing into a dark, burnt mess.
The remaining syrup in the pan is essentially citrus-infused sugar water; save it to sweeten tea or cocktails.
The ones that keep coming up.
Why does my peel taste bitter?
You likely didn't remove enough of the white pith. If the white layer is thicker than a millimeter, it will retain bitterness.
How long do these keep?
Stored in an airtight container in a cool, dry place, they stay fresh for about a month.
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