Candied Citrus Peels Recipes

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 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.

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.

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.

SIMPLE CANDIED ORANGE PEEL

Steps:

• Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
• Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
• Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.

CANDIED ORANGE PEEL

Steps:

• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
• Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.

CANDIED LEMON, ORANGE OR GRAPEFRUIT PEEL

Steps:

• With sharp knife, score the skin of the fruit (use only one type for a batch) into quarters,then peel it off with your fingers, keeping the pith attached.
• Lay each quarter of skin on a cutting board and cut to make uniform strips from 1/8 to 1/4 inch wide, according to your preference; you should have about 3 cups of strips.
• Cover peels with water in saucepan and bring to boil over medium heat. Boil for 1 minute,then drain, cover with water again and repeat two times (total of three times).
• Then, cover again and simmer the peel for 20 minutes. Drain and set aside.
• In the saucepan, make the syrup with sugar, water and corn syrup. Boil for about two minutes, then add the peel.
• Simmer briskly stirring occasionally, until the syrup is considerably reduced, then watch closely.
• The point of decision:.
• If you want a tender candied peel, cook until perhaps 3 tbsp syrup is left, and drain the peels (you can save the syrup).
• Medium-firm, leave only a spoonful of syrup, then drain.
• For candy-like crisp peel, watch closely until the syrup is on the point of hardening and has almost vanished.
• Arrange the peel on a bed of sugar on a jelly roll pan at whatever stage you have stopped cooking. Straiten the strips while hot if you want them symmetrical, or crumble them if you like a kinky tangle.
• Sprinkle more sugar over the strips and toss them occasionally as they cool.
• When cool enough to handle, put the strips onto cake racks and let them dry. The consistency of the finished candy will depend partly on the point at which the cooking stopped, but also on how long the strips are left to dry. They will keep indefinitely if candied 'hard'; not quite as long if left translucent and flexible. The choice is yours.

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 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:

• 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 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.