Best Candied Citrus Peel Recipes

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CANDIED CITRUS PEEL



Candied citrus peel image

Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats

Provided by Mary Cadogan

Categories     Treat

Time 2h15m

Yield Makes about 300g

Number Of Ingredients 3

4 large unwaxed oranges, or 2 oranges and 2 lemons
big bag of granulated sugar
100g bar of dark chocolate (or gluten-free alternative), optional

Steps:

  • Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
  • Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
  • Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
  • Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
  • Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
  • To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.

Nutrition Facts : Calories 82 calories, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein

CANDIED CITRUS PEEL



Candied Citrus Peel image

You can use the peel of orange, lemon, lime or grapefruit. This recipe can easily be doubled.

Provided by Jill

Categories     Desserts     Candy Recipes

Time 9h

Yield 4

Number Of Ingredients 3

1 cup orange peel, cut into strips
½ cup white sugar
¼ cup water

Steps:

  • Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
  • In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

Nutrition Facts : Calories 121.4 calories, Carbohydrate 31.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 0.8 mg, Sugar 25 g

CANDIED CITRUS PEEL



Candied Citrus Peel image

Serve as a sweet finish to a meal; dip into melted semisweet chocolate, let set, then pack as a gift; or finely chop and stir into muffin batter or scone dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Yield Makes 2 cups

Number Of Ingredients 4

2 grapefruits
3 oranges
4 lemons
1 1/2 cups sugar

Steps:

  • With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
  • In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
  • In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.
  • Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.

Nutrition Facts : Calories 155 g, Fiber 2 g

CANDIED CITRUS PEEL



Candied Citrus Peel image

For some romantic sweets on the go, go with candied citrus peel. We got our recipe from Kelleigh "Love on the Run" Trowbridge, former Delfina, Zuni and Le Colonial pastry chef and owner of the Ebbtide Café.

Provided by Neighborhood Fruit

Categories     Dessert

Time 1h20m

Yield 2 cups

Number Of Ingredients 4

2 grapefruits (use ONE of the three!) or 3 -4 oranges (use ONE of the three!)
1 1/2 cups sugar, plus some for tossing
1 1/2 cups water
2 tablespoons corn syrup (optional)

Steps:

  • Cut fruit into quarters; peel the rind (peel!) off. Cut peel into desired shape; make all the pieces the same so they cook the same.
  • Put peel piece into a saucepan, cover with water, bring to boil, drain and repeat.
  • Repeat step #2 two more times.
  • After the third boil, leave peel in the strainer.
  • Put 1 1/2 cups of sugar, 1 1/2 cups of water into the saucepan and 2 tablespoons of corn syrup into the sauce pan. Bring saucepan to a simmer on medium heat, add peel. If you're not using corn syrup, you will need to put the lid on the pan to simmer it for 6 minutes before continuing. Let it cook, uncovered, at a rolling simmer until it is done. For hard-ish candy, cook until the liquid is almost gone, and for chewy candy cook until only 3-5 spoonfuls of liquid is left.
  • Put peels into strainer and let cool until you can touch it.
  • Put peels into a bowl, add some sugar, and toss them together. Toss every 15 minutes until really cool and the candy is coated with sugar.
  • For best results, spread the candy on racks to dry. For harder candy, cook it and dry it for longer, for soft and almost chewy candy, cook and dry it less.
  • Store candy in airtight containers. If you store them in the fridge they will seem very hard- but only because they are cold!

Nutrition Facts : Calories 645.3, Fat 1, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 184.6, Fiber 15.2, Sugar 149.9, Protein 3.9

JULIA CHILD'S CANDIED CITRUS PEEL



Julia Child's Candied Citrus Peel image

Julia says, these are "...a charming edible decoration for sherbets, puddings, and many fruit desserts. Once made, refrigerate in a covered jar where it will keep for weeks." Adapted from "The Way to Cook," and is used in her "Fresh Lemon Sherbet" recipe. Be sure to use nicely ripe fruit.

Provided by Julesong

Categories     Candy

Time 1h35m

Yield 1 batch

Number Of Ingredients 5

4 large lemons
3 oranges or 2 grapefruits
1 quart water
1 cup sugar
1/3 cup additional water

Steps:

  • With a vegetable peeler, carefully remove the zest from the lemons without getting any of the white pith included. Cut them into julienne strips 1 1/2 inches long and less than 1/8 inch wide.
  • In 1 quart of water, simmer the zests for 6 minutes, then drain and rinse in cold water. Set aside.
  • Bring the 1/3 cup water to a simmer in a saucepan and add the sugar, stirring until completely dissolved.
  • Cover the pan tightly and, as Julia says, "boil for a moment or two, until the last drops of syrup to fall from the end of a metal spoon form a thread." (This part of Julia's recipe is, I understand, a little vague. Yet sometimes cooking requires the actual experience to really know, and perhaps this is one of those times.).
  • Remove saucepan from the heat, stir in the peel and let steep for an hour.
  • Use in the "Fresh Lemon Sherbet" recipe or store in the refrigerator in a covered jar where it will keep for weeks.
  • Makes one batch of candied zests for the 12 servings of sherbet.

Nutrition Facts : Calories 1045.1, Fat 1.8, SaturatedFat 0.2, Sodium 33.5, Carbohydrate 292.4, Fiber 29.7, Sugar 236.6, Protein 8.9

CANDIED CITRUS PEEL



Candied Citrus Peel image

These peels adds extra appeal as garnish for all kinds of desserts. You can use a mix of citruses or just one of lemon, lime, grapefruit, orange, tangerines etc. I have used lemon in the below

Provided by Deantini

Categories     Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 3

4 lemons
1 cup sugar
1/2 cup water

Steps:

  • Peel lemons with vegetable peeler; cut strips into thiness of your preference.
  • Simmer water in a sauce pan, add rinds and let simmer for 10 min, remove.
  • Bring sugar and water to a boil; let boil for 3 min until it becomes a syrup.
  • Add rinds, reduce heat and let simmer in syrup for 5 minute Remove and let cool.
  • Use rinds for garnish once cooled.

Nutrition Facts : Calories 84.1, Fat 0.1, Sodium 1, Carbohydrate 22.2, Fiber 0.7, Sugar 20.5, Protein 0.3

CANDIED CITRUS PEEL



Candied Citrus Peel image

Categories     Citrus     Dessert     Grapefruit     Orange     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1/2 cup

Number Of Ingredients 5

1 blood orange or navel orange
1 lemon
1/2 pink grapefruit
1/2 cup sugar
1/4 cup water

Steps:

  • Using vegetable peeler, remove peel (colored part only) from fruit in 1 1/2- to 2-inch-long pieces. Cut peel into very thin strips (about 1/16 inch wide). Bring small saucepan of water to boil. Add strips and boil 5 minutes. Drain. Repeat.
  • Bring sugar and 1/4 cup water to simmer in small saucepan, stirring until sugar dissolves. Add blanched citrus peel, cover, and simmer 3 minutes. Transfer syrup with peel to small bowl. Cover and chill overnight. (Can be made 1 week ahead. Keep chilled.)
  • Using slotted spoon, transfer citrus peel to paper towels to drain before using.

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