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How to Make Candied Citrus Peel
- Using a swivel-bladed vegetable peeler, carefully remove the peel from 2 large oranges, 2 large lemons, or a combination of citrus fruits, avoiding the bitter white pith.
- Using a sharp knife, cut the peels into thin strips. For cakes or tarts, aim for matchstick-sized strips (about 1/8 inch wide). For chocolate dipping, cut into slightly larger strips (about 1/4 inch wide).
- Place the strips in a small saucepan and cover generously with cold water. Bring to a boil.
- Drain the peels in a colander and rinse thoroughly under cold running water to remove any bitterness. This step is crucial for a delicious result!
- Return the peels to the saucepan. Add 1 cup granulated sugar and 1/2 cup water.
- Cook over moderate heat, stirring occasionally, until the liquid has evaporated completely and the peels are translucent, bright, and shiny (about 15-20 minutes).
- Spread the candied peels in a single layer on a sheet of parchment paper or foil to cool completely, ensuring the strips don't stick together.
- Once cool, store the candied citrus peels in an airtight container in the refrigerator. They will keep for up to 6 months, making them a perfect make-ahead treat.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
54g
Fat
0g
Carbs
5g
