Ingredients for Candied Lemon Orange Or Grapefruit Peel
- Lemons
- Sugar
- Water
- Light Corn Syrup
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How to Make Candied Lemon Orange Or Grapefruit Peel
- Wash the lemons, oranges, and grapefruits thoroughly. Using a vegetable peeler, carefully remove the outer peels, avoiding the white pith as much as possible. The pith can make the candied peel bitter.
- Cut the peels into thin strips (about 1/4 inch wide).
- Place the peel strips in a large bowl and cover with cold water. Let them soak for at least 2 hours, or preferably overnight, to remove any bitterness. Change the water a few times.
- Drain the peels and rinse well.
- In a large saucepan, combine the water, sugar, corn syrup (if using), and salt. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Add the drained peels to the boiling syrup. Reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the peels are tender and translucent. Stir occasionally to prevent sticking.
- Remove the peels from the syrup with a slotted spoon and place them on a wire rack to cool slightly.
- Meanwhile, prepare your next step by spreading granulated sugar on a clean surface.
- Toss the slightly cooled peels generously in the granulated sugar until evenly coated.
- Spread the candied peels in a single layer on the wire rack to dry completely. This may take several hours or even overnight.
- Store the candied citrus peels in an airtight container at room temperature. They will keep for several weeks.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1373g
Fat
0g
Carbs
144g
