Candied Citrus Peel
Candied citrus peel is made by simmering strips of zest in a sugar syrup until the pith turns translucent and firm. Once cooled and dried, the peels are coated in granulated sugar, resulting in a chewy, bright confection that lasts for weeks.
Patience with the blanching process prevents bitterness.
Select citrus with thick, unblemished rinds. The more pith you remove during prep, the less bitter the final result.
- heavy-bottomed saucepan
- paring knife
- wire cooling rack
- parchment paper
What goes in.
- 4large organic oranges or grapefruits
- 2 cupsgranulated sugar, plus extra for coating
- 2 cupswater
Drawing out the bitterness
Boiling the peels in fresh water three separate times is non-negotiable. This process leaches out the harsh oils from the pith, leaving only the clean citrus fragrance.
The method.
Score the fruit
Cut the peel into quarters from top to bottom. Gently pull the peel away from the fruit and trim off any excess pulp with a knife.
Blanch
Place peels in a saucepan, cover with cold water, and bring to a boil. Drain, refill with fresh cold water, and repeat twice more. The pith should look soft and pale.
Create the syrup
In the same pan, combine 2 cups sugar and 2 cups water. Bring to a simmer over medium heat until the sugar dissolves completely.
Simmer
Add the blanched peels to the syrup. Adjust heat to low and simmer gently for 45 to 60 minutes. They are ready when they look glossy and translucent.
Dry and coat
Use tongs to move peels to a wire rack. Let them cool for 30 minutes, then toss them in a bowl of dry granulated sugar until evenly coated.
When it doesn't go to plan.
Save the leftover syrup in a jar; it is infused with citrus and works well in tea or cocktails.
If the syrup begins to crystallize while cooking, add a tablespoon of water to loosen it.
Ensure the peels are completely dry to the touch before storing them to prevent mold.
The ones that keep coming up.
How long do these keep?
In an airtight container at room temperature, they will remain firm for up to one month.
Can I mix different citrus peels?
Yes, but blanch them separately, as grapefruit peels often require an extra round of boiling to remove bitterness.
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