CANDIED CITRUS PEEL (ORANGE OR LEMON)
Use as they are, in syrup or sugared, or blend into baked goods, savory dishes, salads, desserts, etc. For a nice change, after making the peel and while it is still wet, roll each in a salted sugar mixture. Ratio 1 part salt to 10 parts sugar, or for a small batch, 1/8 teaspoon salt to 1 tablespoon sugar.
Peels from 8 oranges, or lemons,
- 3 cups sugar
- 4 cups water
Rinse fruit well.With a channel knife or sharp peeler, run along the outside of the fruit creating strips of peel with as little of the white pith as possible. Blanch strips in boiling water for 1 -3 minutes; and repeat changing water 3 times. Be sure to rinse well with cold water after each blanching.
Bring sugar and water to a boil and dissolve sugar. Add the well-blanched peels and simmer for 2 hours or until they become translucent and candied. Tip: To keep peels submerged, place a circle of parchment paper on top of simmering peels. Cool in the syrup in the refrigerator. Serve with our without syrup. Store in the refrigerator.
ALTERNATELY, you may wish to sugar coat the peels after draining off the syrup. The sugar will attach and coat the entire peel. Allow to dry on drying rack until they are no longer sticky. Keep in air tight container until needed.