Candied Citrus Recipes

CANDIED CITRUS PEELS

Steps:

• Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
• Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
• Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
• Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes.

HOMEMADE CANDIED PEEL

Steps:

• Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged - a plate can help to weigh them down.
• Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
• Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
• In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
• Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.
• Preheat the oven to the lowest setting. Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable.
• Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It'll last for up to six weeks in the fridge.

CANDIED CITRUS PEEL

Steps:

• Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
• Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
• Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
• Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
• Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
• To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.

CANDIED CITRUS PEEL

Steps:

• With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
• In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
• In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.
• Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

CANDIED CITRUS

Steps:

• In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

CANDIED CITRUS PEEL

Steps:

• Cut fruit into quarters; peel the rind (peel!) off. Cut peel into desired shape; make all the pieces the same so they cook the same.
• Put peel piece into a saucepan, cover with water, bring to boil, drain and repeat.
• Repeat step #2 two more times.
• After the third boil, leave peel in the strainer.
• Put 1 1/2 cups of sugar, 1 1/2 cups of water into the saucepan and 2 tablespoons of corn syrup into the sauce pan. Bring saucepan to a simmer on medium heat, add peel. If you're not using corn syrup, you will need to put the lid on the pan to simmer it for 6 minutes before continuing. Let it cook, uncovered, at a rolling simmer until it is done. For hard-ish candy, cook until the liquid is almost gone, and for chewy candy cook until only 3-5 spoonfuls of liquid is left.
• Put peels into strainer and let cool until you can touch it.
• Put peels into a bowl, add some sugar, and toss them together. Toss every 15 minutes until really cool and the candy is coated with sugar.
• For best results, spread the candy on racks to dry. For harder candy, cook it and dry it for longer, for soft and almost chewy candy, cook and dry it less.
• Store candy in airtight containers. If you store them in the fridge they will seem very hard- but only because they are cold!

CANDIED ORANGE

Steps:

• Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
• Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
• Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

CANDIED CITRUS ZEST

Steps:

• Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
• Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
• Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
• Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.

CANDIED CITRUS PEEL

Steps:

• Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith.
• 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.
• Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.
• 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.
• Spread peel on a sheet of foil to cool, separating the strips.
• Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.

CITRUS POPPY MUFFINS WITH CANDIED KUMQUATS RECIPE BY TASTY

Steps:

• Make the candied kumquats: Prepare an ice bath in a medium bowl and set to the side with a medium fine-mesh strainer.
• Bring a small pot of water to a boil, then add the kumquats and blanch for 1 minute. Immediately pour through the fine-mesh strainer, then set the strainer with the kumquats in the ice bath to shock (this will help keep the bright orange color of the kumquats).
• In the same small pot, combine the sugar and water and cook over medium heat until the sugar dissolves, 2-3 minutes. Add the kumquats and reduce the heat to low. Simmer for 20-30 minutes, until the kumquats are soft and translucent. Use a small strainer or fork to remove the kumquats from the syrup and transfer to a wire rack to dry, making sure that none of the slices are touching. Let cool completely. Set the pot aside.
• Make the citrus poppy muffins: Preheat the oven to 375°F (190°C). Generously grease a standard or mini muffin tin with nonstick spray.
• Zest the kumquats, tangerines, and Meyer lemons into a small bowl. Set the citrus aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup sugar, the salt, and citrus zest on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Reduce the mixer speed to low speed and add the eggs and egg yolks, 1 at a time, mixing to incorporate between each addition.
• Turn the mixer off and add the flour, buttermilk, poppy seeds, vanilla, and baking powder. Mix on low speed until just barely combined; do not overmix.
• Use an ice cream scoop to scoop batter into the prepared muffin tin, filling each cavity half to three quarters of the way full.
• Bake the muffins until the edges are golden brown and a toothpick inserted into the center comes out clean, 12-15 minutes for regular muffins or 8-11 minutes for mini muffins.
• Meanwhile, add the remaining 5 tablespoons of sugar, the zested kumquats and tangerines, and juice of the zested Meyer lemons to a blender. Blend on low speed until the mixture is a chunky purée.
• Pour the purée into the same pot used to candy the kumquats. Bring to a simmer over low heat and cook for about 5 minutes, until the sugar is dissolved. Remove from the heat and let steep until ready to use.
• Once the muffins are done, remove from the oven. Set a wire rack over a baking sheet and place this upside down on top of the muffins. Carefully flip the upside down to turn the muffins out of the pan while still hot, then quickly flip them right-side-up on the rack. Strain the citrus purée to remove the solids, then use a pastry brush to brush a thick layer of the purée on top of each muffin while they are still warm. Before the glaze dries, decorate the tops of the muffins with the candied kumquats.
• The muffins are best the day they are made, but any leftovers will keep tightly wrapped at room temperature for up to 2 days.
• Enjoy!

CANDIED CITRUS PEEL

Steps:

• Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
• In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

CANDIED CITRUS PEEL

Steps:

• Quarter fruit lengthwise and remove peel (including white pith) in 1 piece from each quarter, reserving fruit for another use.
• Cut peel lengthwise into 1/3-inch-wide strips (if using grapefruit, cut peel in half crosswise first). Put peel in a large bowl and cover with cold water, then soak 1 hour. Drain in a colander.
• Blanch peel:
• Transfer peel to a wide 4- to 6-quart heavy pot. Add cold water to cover by 1 inch and bring to a boil. Reduce heat and simmer 10 minutes, then drain in colander. Repeat blanching process 2 more times. Cover peel once more with cold water and simmer until skin side is tender, about 30 minutes, then drain in colander.
• Cook peel in syrup:
• Return pot to stovetop and add 6 cups sugar and 6 cups water. Bring to a boil, stirring until sugar is dissolved. Wash down any sugar crystals clinging to side of pot with a pastry brush dipped in cold water. Add food coloring (if using) and boil syrup, uncovered and undisturbed, until it registers 220°F on thermometer, about 30 minutes. Add peel and simmer over low heat until translucent, about 45 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
• Return syrup with peel to a boil and boil, uncovered and undisturbed, until it registers 226°F on thermometer, about 30 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
• Return syrup to a boil once more and boil, uncovered and undisturbed, until it registers 228°F on thermometer, about 30 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
• Dry and coat peel:
• Reheat syrup with peel over low heat just until syrup has liquefied (peel will have absorbed most of syrup), then drain peel in colander. Immediately spread peel, separating pieces, on 2 metal racks set in 2 shallow baking pans and dry, uncovered, until just barely sticky, 8 to 24 hours.
• Spread 1/2 cup of remaining sugar on a plate and roll each piece of peel in sugar to coat well, then transfer to a sheet of wax paper. Add more sugar as needed to coat remaining peel. (Pour sugar through a medium-mesh sieve occasionally to remove bits of peel and clumps of sugar.) Dry sugared peel on wax paper 1 hour.

CANDIED CITRUS ZEST RECIPE

Steps:

• Set two pots of water (with 1 quart of water in each) to boil over high heat. By the time you're ready to start blanching, the water will be ready.
• Use a peeler and make long broad strokes from pole to pole of the fruit. Avoid digging into the pith, but don't fret if you've taken a bit as you peel.
• Chop the zest into thin strips if desired.
• Set up an ice bath by filling a large bowl three quarters of the way with ice cubes and cold water. Set the bowl near the stove, along with a slotted spoon, spider, or small strainer.
• When water comes to a boil, add the zest to Pot #1 and allow it to simmer for 20 seconds. Remove zest from water, either by fishing it out with spider or pouring it through strainer into the sink. Rinse and refill Pot #1 with another quart of water, and return the pot to a boil.
• Plunge the zest into the bath of ice water. It's helpful to keep the strands inside the strainer in the bath to avoid having to pick the zest out of the ice.
• Repeat steps 5 and 6, first using Pot #2, and then using the newly boiled water in Pot #1. When you've finished the third round of blanching, retire Pot #1.
• When you've finished blanching in Pot #2, you can immediately set up for the final step: candying. Using the ratio of 1 cup fresh water to one cup sugar for every four fruits you've zested, combine sugar, corn syrup, and water in Pot #2 and bring it to a boil over high heat, stirring occasionally.
• Once all of the sugar has dissolved and syrup is bubbling, reduce heat to a simmer (just a few steady bubbles, as opposed to a rolling boil) and add the blanched zest. Simmer for about twenty minutes, until the zest is completely translucent and curling along edges. The syrup will become thicker and take on some color from peel. Store the zest in the syrup and allow it to cool before using. Refrigerate in a sealed container.