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Candied Citrus Peel Recipe

International · Condiment · 80 min total

Transform leftover citrus peels into a sweet, chewy treat perfect for snacking, baking, or gifting.

Ingredients

• 2 large oranges (or 3 lemons, or 2 grapefruits)
• 1 cup granulated sugar, plus extra for coating
• 1/2 cup water
• Pinch of salt

Instructions

1. Wash the citrus thoroughly. Using a vegetable peeler, remove the peel in wide strips, avoiding the white pith as much as possible. Alternatively, cut the fruit into wedges and remove the peel with a knife, then scrape off excess pith with a spoon.
2. Slice the peel into thin strips, about 1/4-inch wide.
3. Place the peel in a small saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching process two more times to remove bitterness.
4. In the same saucepan, combine 1 cup sugar, 1/2 cup water, and a pinch of salt. Bring to a simmer, stirring until sugar dissolves.
5. Add the blanched peel to the syrup. Simmer gently over low heat for 45-60 minutes, until the peel is translucent and tender. Stir occasionally; the syrup will thicken.
6. Using a slotted spoon, transfer the peel to a wire rack set over a baking sheet. Let cool for 5 minutes.
7. Place additional sugar in a shallow bowl. Toss the warm peel strips in the sugar to coat evenly.
8. Spread the candied peel on the rack to dry completely, at least 4 hours or overnight. Store in an airtight container at room temperature.

Tips

• Use organic citrus if possible, as the peel is the main ingredient.
• Save the leftover syrup for flavoring cocktails or drizzling over desserts.
• Store in a cool, dry place for up to 1 month.

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