Candied Citrus Peel
Candied peel is the result of drawing the bitterness out of pith and replacing it with sugar through a gradual concentration process. By simmering peels in a series of syrups of increasing density, you end up with translucent, chewy strips that hold their shape and keep for months.
Patience is your primary ingredient.
The secret lies in the blanching; if you skip or rush the water changes, the final product will retain a sharp, unpleasant bite. Use organic fruit, as you are consuming the entire skin.
- Heavy-bottomed saucepan
- Wire cooling rack
- Vegetable peeler
- Fine-mesh skimmer
What goes in.
- 4 largeorganic navel oranges, lemons, or grapefruits
- 3 cupsgranulated sugar, divided
- 2 cupswater
Gradual Osmosis
By starting the peels in a thin syrup and increasing the sugar concentration over three days, you prevent the cells from seizing and hardening, ensuring they stay soft.
The method.
Prep the fruit
Cut the ends off the fruit. Score the skin into quarters and peel away in large sections, leaving as much of the white pith as you prefer; more pith means a milder result.
Blanching
Place peels in a saucepan, cover with cold water, and bring to a boil. Drain immediately. Repeat this process three times until the white pith feels soft and the water runs clear.
Initial simmer
Combine 1 cup sugar and 2 cups water in the pan. Bring to a simmer, add the peels, and cook gently for 10 minutes. Remove from heat and let the peels sit in this syrup, covered, for 24 hours.
Concentration
On day two, add 1/2 cup sugar to the pan. Simmer for 10 minutes, then let sit for another 24 hours. Repeat this step on day three.
Drying
Lift the peels from the syrup and lay them flat on a wire rack. Let them air dry until they are tacky but no longer wet, usually 6 to 12 hours.
When it doesn't go to plan.
Keep the leftover syrup; it is heavily infused with citrus oil and works as a base for cocktails or soaking cakes.
For a professional finish, toss the tacky peels in a small bowl of granulated sugar just before the final drying stage.
Store in an airtight jar in a cool, dark cupboard; they do not require refrigeration.
The ones that keep coming up.
Why are my peels bitter?
The pith contains oils that are naturally bitter. If you didn't blanch them enough times, or if the fruit was too dry, that bitterness remains.
Can I use store-bought wax-coated fruit?
Avoid it. Wax is difficult to remove completely and will affect the texture and clarity of the finished peel.
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