Candied Citrus Peel
Turning discarded rinds into shelf-stable confectionery is one of the most rewarding kitchen tasks. You are looking for a gentle transformation where the bitter oils are tamed and the structure becomes glassy and firm.
Start with clean, thick-skinned fruit.
Use organic fruit if possible, as the peel is the only part you are keeping. The pith—the white layer under the zest—is where the bitterness lives; aim for a consistent thickness when trimming it.
- sharp chef's knife
- heavy-bottomed saucepan
- wire cooling rack
- tongs
What goes in.
- 4 largenavel oranges, grapefruits, or lemons
- 2 cupsgranulated sugar, plus extra for coating
- 2 cupswater
Removing the bitterness
Boiling the peels in fresh water three times is non-negotiable. This process leaches out the harsh compounds from the pith, ensuring the final product tastes like the fruit essence rather than raw skin.
The method.
Score and peel
Cut the fruit into quarters and peel back the rind. Trim away the excess white pith with a knife, leaving only about an eighth-inch of thickness.
Slice
Cut the rinds into uniform strips, roughly a quarter-inch wide. Uniformity ensures they all cook at the same rate.
Blanch
Place peels in a saucepan, cover with cold water, and bring to a boil. Drain, refill with cold water, and repeat twice more. This mellows the flavor.
Simmer
Combine the 2 cups of sugar and 2 cups of water in the saucepan. Bring to a simmer, add the peels, and cook over low heat until the peels are translucent, usually 45 to 60 minutes.
Cool and coat
Lift the peels out with tongs and let them rest on a wire rack for one hour. While still tacky, toss them in a bowl of fresh sugar until evenly coated, then return to the rack to dry for at least 12 hours.
When it doesn't go to plan.
Do not stir the peels while they are simmering; it breaks the fragile strips.
Save the leftover syrup in the fridge; it is highly concentrated citrus flavor useful for cocktails or baking.
If the peels are still wet after 12 hours, they need more time in a dry, low-humidity environment.
The ones that keep coming up.
Can I use the pith?
The pith is bitter, but if you keep it very thin, it provides a nice chewy structure. If you leave too much, the final product will remain unpleasantly sharp.
How long do these keep?
Stored in an airtight jar at room temperature, they stay fresh for about two weeks.
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