Candied Citrus Peel

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Don't throw away the citrus-flavored sugar syrup you use to candy the peel. It's handy to brush genoise cakes, sweeten homemade whipped cream or use in fruit compote.

2 oranges, preferably organic
1 grapefruit, preferably organic
1 cup sugar, plus more to dredge
1 cup water

1. Using a sharp knife, score the oranges through the peel as though you are cutting them into wedges. Carefully peel. Eat the orange or save it in the refrigerator for another use.

2. Using a sharp knife, cut away the bitter white pith from the underside of the peels. Do not worry if small amounts of white pith remain, as long as most of the peels are scraped clean. Cut the peel into 1/4-inch wide strips vertically. Do the same with the grapefruit.

3. Bring a medium-size pot of water to a boil. Add the peels. Boil for 5 minutes. Drain. Repeat twice.

4. Bring the sugar and 1 cup water to a boil. Stir until the sugar dissolves. Turn the heat to medium-low, and add the peels. Cook for 45 minutes or more until the peels are translucent. Drain the peels, and dry them overnight on a rack. Dredge in sugar.

Store in an airtight container at room temperature for up to 2 weeks.
They can be frozen for about 1 month or so. Thaw at room temperature, uncovered.

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