Candied Lemon and Orange Peel Recipe

Ingredients:

  • 2 large oranges
  • 2 large lemons
  • 2 cups granulated sugar
  • 1 cup water  

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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