Preserved Citrus Peels
Preserving citrus peels involves blanching strips of skin to remove bitterness, then simmering them in a sugar syrup until the rinds become translucent and tender. Once cooled and dried, they are tossed in sugar to create a shelf-stable, chewy ingredient used for baking or eating plain.
Aim for organic fruit with firm, unblemished skin.
The pith is the most bitter part of the peel; ensure your strips are sliced uniformly so they cook at the same rate.
- paring knife
- heavy-bottomed saucepan
- wire cooling rack
- parchment paper
What goes in.
- 4 largeorganic oranges, lemons, or grapefruits
- 2 cupsgranulated sugar, plus extra for coating
- 2 cupswater
Removing the bite
Boil the peels in fresh water three times, draining and replacing the water each time, to strip away the harsh essential oils before they hit the syrup.
The method.
Prepare the peels
Score the citrus skin into quarters and pull them off. Use a knife to scrape away the thickest part of the white pith if it exceeds an eighth of an inch, then slice the skin into clean, even strips.
Blanch
Place peels in the saucepan, cover with cold water, and bring to a boil. Drain, refill with cold water, and repeat this process two more times. This tempers the bitterness.
Simmer
Combine 2 cups water and 2 cups sugar in the pan. Bring to a gentle simmer, add the blanched peels, and cook over low heat for about 45 minutes until the peels look glassy and soft.
Cure
Use a slotted spoon to transfer peels to a wire rack set over parchment paper. Let them air-dry for at least 12 hours until they are tacky but not dripping.
Coat
Toss the dried peels in a bowl of granulated sugar until fully coated. Store in an airtight jar.
When it doesn't go to plan.
Keep the leftover syrup in the fridge; it is concentrated with citrus flavor and works well in tea or cocktails.
If the sugar coating dissolves, the peels were too wet; let them dry longer before the final toss.
Store in a cool, dark cupboard; they will remain pliable for several months.
The ones that keep coming up.
Can I use the white pith?
Yes, but keep it thin. If the pith is too thick, the peel will remain bitter even after the syrup bath.
What if my syrup crystallizes too early?
Add a tablespoon of water and gently reheat, stirring only until the sugar dissolves back into a liquid state.
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