Candied Citrus Peel
Candied citrus peel is a great way to use up the leftover peel of oranges, lemons, limes, and pretty much any citrus fruit you can think of. It's super delicious and super simple, what can go wrong with citrus and sugar?I often find candied citrus peel in stores unappealing, it's dry, rock hard, and packed with unhealthy preservatives. The homemade version is much better. (yields 2 cups)
Ingredients
- 3 medium oranges, or 2 oranges and lemons, or 4-5 lemons (feel free to experiment)
- 1 cup water plus extra water for blanching
- 1/2 cup sugar
- extra sugar for rolling/coating
Instructions
- Prepare the peels. Take the fruit and cut off the top and bottom.
- Make four vertical cuts along the peel, dividing the peel into four vertical segments.
- Peel the peel back gently. Use a knife or spoon to get rid of some of the white stuff, otherwise called the pith.
- Boil some water in a small pot. Add the peels and blanch for 15 minutes, then drain the peels into a colander and get rid of the water.
- Cut the peels into vertical strips, about 1/4" thick. Boil water in a small pot again, then add the peels and blanch for another 10 minutes. Drain and get rid of the water.
- In the pot, add the 1/2 cup sugar and 1 cup of water. Heat until the sugar dissolves, then add the peel.
- Boil on a medium-low heat until the peel is translucent and soft. Use a slotted spoon to scoop out the peel into a bowl with additional sugar.
- Roll the peels around, tossing it to coat it evenly in the sugar. Turn them out onto a piece of parchment paper.
- Let them dry for at least an hour, or 1-2 days for them to fully dry. Enjoy!
Notes
- Macros: 0 g fat, 9.8 g carbohydrates, 0 g protein
- See the blog post above for recipe suggestions and extra tips!