Candied Citrus Peel Recipe

Citrus peels: The outer skin of citrus fruits like oranges, lemons, or grapefruits, which will be candied.

Sugar: Used to create the syrup that candies the citrus peels.

Water: Combined with sugar to make the syrup in which the citrus peels are simmered.

To enhance the flavor of your candied citrus peels, blanch the peels in boiling water for a few minutes before simmering them in the sugar syrup. This step helps to remove any bitterness from the peels, resulting in a sweeter and more pleasant taste.

• citrus peels - Substitute with candied ginger: Candied ginger provides a similar chewy texture and sweet flavor, though it will have a spicier kick compared to citrus peels.

• citrus peels - Substitute with dried apricots: Dried apricots offer a sweet and slightly tangy flavor, making them a good alternative for the fruity notes of citrus peels.

• sugar - Substitute with honey: Honey can be used to sweeten the peels, though it will add a distinct floral note and a slightly different texture.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness that can complement the peels, though it will alter the final flavor profile.

• water - Substitute with orange juice: Orange juice can add an extra layer of citrus flavor while still providing the necessary liquid for the candying process.

• water - Substitute with lemon juice: Lemon juice will add a tangy, acidic note that can enhance the overall citrus flavor of the peels.

• Allow the candied citrus peels to cool completely on the cooling rack. This ensures that they are dry and ready for storage.

• Place the dried peels in an airtight container. A glass jar with a tight-fitting lid or a resealable plastic bag works well to keep the peels fresh.

• Store the container in a cool, dry place away from direct sunlight. This helps maintain the texture and flavor of the candied citrus peels.

• If you plan to keep the peels for an extended period, consider refrigerating them. The cool temperature will help preserve their quality for several weeks.

• For longer storage, freezing is an excellent option. Place the peels in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the peels to a resealable freezer bag or an airtight container. Label the container with the date to keep track of freshness.

• When ready to use, simply remove the desired amount of candied citrus peels from the freezer and let them thaw at room temperature. They will retain their delightful flavor and texture.

• For an extra touch, consider rolling the thawed peels in sugar again before serving. This adds a fresh layer of sweetness and a bit of sparkle to your dessert presentation.

• Preheat your oven to 250°F (120°C). Spread the candied citrus peels on a baking sheet lined with parchment paper. Warm them in the oven for about 10-15 minutes, or until they are slightly softened and fragrant.

• Use a microwave-safe plate and arrange the candied citrus peels in a single layer. Microwave on medium power for 10-20 seconds. Check and repeat if necessary, but be cautious to avoid overheating.

• Place the candied citrus peels in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method helps to retain their moisture and keeps them from becoming too dry.

• If you have a dehydrator, set it to a low temperature (around 110°F or 45°C). Place the candied citrus peels on the trays and warm them for about 30 minutes. This method is gentle and helps maintain their texture.

• For a quick stovetop method, heat a non-stick skillet over low heat. Add the candied citrus peels and stir continuously for 2-3 minutes until they are warmed through. This method requires constant attention to prevent burning.

• Cutting board: A sturdy surface to safely cut the citrus peels into thin strips.

• Sharp knife: Essential for slicing the citrus peels evenly and precisely.

• Saucepan: Used to combine the water and sugar and bring them to a boil.

• Measuring cups: To accurately measure the citrus peels, sugar, and water.

• Wooden spoon: Useful for stirring the sugar and water mixture as it heats.

• Cooling rack: Allows the candied citrus peels to dry properly after being removed from the syrup.

• Tongs: Handy for removing the hot citrus peels from the syrup without burning yourself.

• Baking sheet: Can be placed under the cooling rack to catch any drips from the drying peels.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Small bowl: If you choose to roll the dried peels in additional sugar, this will hold the sugar.

Prepare the peels in advance: Cut and store citrus peels in the fridge a day before to save time on the day of cooking.

Use a mandoline: A mandoline slicer ensures uniform and quick slicing of the peels.

Simmer in batches: If making a large quantity, simmer the peels in smaller batches to ensure even cooking.

Drying shortcut: Use a dehydrator or a low-temperature oven to speed up the drying process.

Reuse the syrup: Save the leftover syrup for sweetening drinks or desserts, reducing waste and saving time on future recipes.