A recipe for Candied Citrus Peel! Citrus slices are simmered in syrup until translucent, then tossed in sugar to create a burst of citrus flavor with a sweet coating and chewy texture.
My next Switzerland post includes a recipe has both Orangeat (candied orange peel) and Zitronat (candied lemon peel) in the dough.
Apparently, these ingredients can be difficult to find in American stores, especially outside of the holiday season, so I made my own. It ended up being better than store-bought anyway!
Homemade Candied Citrus Peel does take some time to prepare with multiple boiling and resting steps, but most of the time is hands off. I made this recipe using oranges and lemons (in separate batches). The process also works well for other types of citrus such as grapefruit or lime.
After cutting the citrus rinds into 1/4 inch (6 millimeter) strips, they are boiled in water three separate times to soften and remove any excess bitter flavor.
They are then simmered for about an hour in a syrup until translucent before cooling, coating in a layer of sugar, and finally drying overnight on a wire rack.
After drying, store the citrus peels in an airtight container at room temperature for up to a month. They can also be frozen for up to three months.
If not using for a specific baking project, the candied orange slices are especially delicious on their own or coated in a thin layer of chocolate.
A Few Candied Citrus Peel Tips
This recipe is best using organic citrus without a wax coating.
Only remove the segments and any stringy pulp pieces from the peel. Do not remove the pith or the citrus slices will become too thin. Boiling the slices three times will help remove the bitter flavor.
We like to blend the leftover citrus segments in drinks such as my Orange Lemon Smoothie.
I made the Candied Citrus Peel in two batches, once with oranges and a second time with lemons. You can also use other types of citrus such as lime or grapefruit. Since grapefruit is much larger with a thicker peel, simmer the slices four times for 15 minutes each to really get out as much bitter flavor as possible.
The leftover citrus-infused syrup can be used to flavor drinks or even drizzle over desserts such as shave ice. It will be very thick and more concentrated. If desired, you can stir in a couple tablespoons or so of water first to thin the consistency and more easily mix into the drinks.
After coating in the sugar, arrange the citrus slices in a single layer on a wire rack. Make sure the slices are not touching or the sugar coating will absorb and prevent the peels from drying properly.
Looking for more citrus recipes?
Try my:
Candied Citrus Peel Recipe
Adapted from Daring Gourmet
Candied Citrus Peel
Ingredients
- 4 oranges or 6 lemons
- 2 cups (400 grams) granulated sugar
- 1 cup (240 milliliters) water
For coating:
- 1/2 cup (100 grams) granulated sugar
Instructions
- Wash the oranges (lemons) well.
- Using a sharp knife, slice off the top and bottom end of each fruit.
- Stand the fruit up on the cutting board, cut side down, then cut lengthwise into 6 equal wedges.
- Peel or carefully cut off the segment and any stringy pulp from each rind, but keep the white pith intact.
- Cut the rinds into strips about 1/4 inch (6 millimeters) wide.
- Place the strips into a large saucepan and cover with water. Bring to a boil and cook for 10 minutes.
- Drain, place the strips back in the saucepan, and cover with fresh water. Bring back to a boil, then cook for another 10 minutes.
- Repeat one more time, draining, placing back in saucepan with water, and boiling for a final 10 minutes for a total of three times in all.
- Drain the rinds and set aside. They should be soft and easy to bend without snapping. If not, repeat the process one more time.
- Place the 2 cups (400 grams) sugar and 1 cup (240 milliliters) water in the saucepan.
- Bring to a boil, then reduce heat to a simmer, stirring often.
- Once the sugar has dissolved, add the boiled rinds and cook, stirring occasionally, until the rinds are translucent and the sugar water has reduced into a thick, bubbling syrup, 45 minutes to 1 hour.
- Line a rimmed baking sheet with parchment, then top with a large wire rack.
- Remove the rinds from the syrup using a slotted spoon and spread across the wire rack.
- Allow to rest at room temperature for 1 hour to cool.
- Place the 1/2 cup (100 grams) sugar in a wide bowl.
- Add a few pieces of the rind, tossing to coat well on all sides, and arrange on the wire rack in a single layer with no pieces touching. Repeat with the remaining slices.
- Allow to rest at room temperature, uncovered, overnight, about 12 hours and up to 24 hours.
- Once dried, transfer to an airtight container and store at room temperature in a cool, dark place for up to a month.
Leave a Reply