Candied citrus peels are a great way to use peels from fruit you've juiced. Don't skip boiling and re-boiling the peels several times in fresh water to help eliminate their bitter edge. This method comes from Baking for the Holidays, a cookbook by Minneapolis blogger Sarah Kieffer.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

hands-on:
20 mins
total:
10 hrs 30 mins
Servings:
48
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • After washing the fruit really well, carefully cut off the peels in large pieces. Use a sharp paring knife to cut off and discard any bitter white pith, then cut peels into 1/4- to 1/2-inch-wide strips.

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  • Fill a medium saucepan with water. Bring to a boil over medium-high. Add citrus strips; boil 5 minutes, then strain the strips. Refill the pan with fresh water and repeat this process of boiling and straining three more times. (This removes the bitterness.)

  • After the final boil, transfer citrus strips to a plate. Add sugar, corn syrup and 3 cups water to the saucepan. Cook over medium until sugar is dissolved. Add blanched citrus peel; cook over medium-low until strips are translucent, 1 1/2 to 2 hours.

  • Set a wire rack over a baking sheet lined with parchment paper. Transfer citrus peels to wire rack and let stand at room temperature at least 8 hours or overnight to dry. Toss peels in additional sugar to coat. Store in an airtight container at room temperature up to 3 weeks or freeze for up to 3 months.

Nutrition Facts

23 calories; carbohydrates 6g; insoluble fiber 1g; sugars 5g; vitamin a 25.2IU; vitamin c 8.2mg; niacin equivalents 0.1mg; folate 1.8mcg; potassium 13mg; calcium 10mg; iron 0.1mg.
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