Candied Citrus Peel

Recipe and photo by Tara Swartzendruber-Landis

Use any leftovers to dip in chocolate or include them on a dessert plate.

 1 orange

1 lemon

1 grapefruit

3/4 cup sugar plus 1/4 cup

3/4 cup water

Wash and dry all of the fruit. Using a paring knife or peeler, remove the peel in long strips, avoiding the pith as much as possible.

Place the peel in a small saucepan and cover with water. Cover the pan and simmer for 15–20 minutes. Do not boil. Drain the water and reserve the peel.

In the same pan, place the 3/4 cup sugar and 3/4 cup water. Whisk over medium heat until the sugar has dissolved.

Return the peels to the pan and simmer for 40–50 minutes. Stir gently several times. When the peels are beginning to turn translucent and are easy to bite into, pull peels out of the sugar syrup and place on a cooling rack over a piece of parchment paper. (Do not wait until the sugar crystalizes.)

Allow peels to dry for 45–60 minutes and then toss in a bowl with the remaining 1/4 cup of sugar.


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