Candied Citrus Peel
April 19, 2020
"This takes a bit of effort but is very flavorful. The candied peel can be kept in a jar in the refrigerator for a very long time."
- Serving Size: 1 (101.8 g)
- Calories 55.1
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 3.3 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 0 g
- Sugars - 13.3 g
- Protein - 0.1 g
- Calcium - 3.6 mg
- Iron - 0 mg
- Vitamin C - 3.1 mg
- Thiamin - 0 mg
Grate fruit peel slightly to release oil.
Cut into thin strips about 2-4 inches long and place in a heavy pan.
Cover with 1½ cups of cold water and bring slowly to a boil.
Let boil about a minute and drain.
Put back in 1½ cups of cold water, bring slowly to a boil, let boil 1-10 minutes, and drain.
Repeat this process a third time.
For each cup of peel make a syrup of ¼ cup water and ½ cup sugar.
Bring the syrup and the cup of peel to a boil and let boil until all of the syrup is absorbed and the peel is transparent--about 1½ - 2 hours.
Roll in granulated sugar and dry on a rack for about 2 hours. The dried peel should be firm but not too hard.
Tips & Variations
No special items needed.