Candied Citrus Peel

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 1.0 cup

• 3 lemons or 3 oranges , firm and ripe
• ¼ cup granulated sugar
• ½ cup water

Directions:

1. Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith.
2. Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.
3. Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.
4. Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny.
5. Spread peel on a sheet of foil to cool, separating the strips.
6. Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.

Reviews

[HMS]

This turned out great! The only thing I did differently was to coat the pieces with sugar after cooking (see Candied Citrus Peels Peel). This time I used only oranges, but using lemon and grapefruit would make a really colorful presentation.

[SassyStew]

This method worked like a charm. I made candied tangerine peel to top a tangerine and chocolate cake. It is a pain to peel the tangerines so that all the pith is left behind, but it makes for a better finished product.

[um-um-good]

Worked like a charm!