Ingredients:
- 2 large oranges
- 2 large lemons
- 2 cups granulated sugar
- 1 cup water
Instructions:
- Prepare the Peel:
- Using a vegetable peeler, remove the outer zest from the oranges and lemons, avoiding the bitter white pith.
- Cut the peels into thin strips.
- Blanch the Peel:
- Bring a pot of water to a boil.
- Add the peel strips and blanch for 2-3 minutes.
- Drain the peels and rinse with cold water.
- Simmer the Peel:
- In a medium saucepan, combine the sugar and water.
- Bring the mixture to a boil, stirring until the sugar dissolves.
- Add the blanched peel strips to the syrup.
- Reduce heat to low and simmer, uncovered, for 30-45 minutes or until the peels are tender and translucent.
- Dry the Peel:
- Remove the peels from the syrup and place them on a wire rack set over a baking sheet lined with parchment paper.
- Let the peels air-dry for several hours or overnight.
- Store:
- Once dry, store the candied peels in an airtight container.
Tips:
- For a more intense flavor, consider increasing the simmering time.
- You can add a pinch of salt to the syrup for a more balanced flavor.
- Candied peels can be used in various desserts, such as cakes, cookies, and ice cream.
Enjoy your homemade candied citrus peel!