Candied Citrus Peels Recipes

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CANDIED CITRUS PEELS



Candied Citrus Peels image

Forget the juicy insides. The peel is where citrus's true flavor resides, as these svelte candies prove. Blanching does away with any bitterness, leaving behind only a lingering lilt. The sugary coating and charming wrapping increase the confection's appeal. Get the packaging how-to for Candied Citrus Peels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 3

2 grapefruits, 3 oranges, or 4 lemons
4 cups sugar, plus more for rolling
4 cups water

Steps:

  • Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
  • Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
  • Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
  • Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes.

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

SOUR CANDIED CITRUS PEELS



Sour Candied Citrus Peels image

Here's an idea for leftover citrus flesh: Use the juice to make curd, then gift it in jars.

Categories     Bon Appétit     Candy     Citrus     Grapefruit     Lemon     Orange     Lime

Number Of Ingredients 3

4 large oranges, 3 grapefruit, or 6 lemons or limes, halved through stem ends
3 cups sugar, divided
2 tablespoons citric acid

Steps:

  • Tear out flesh from orange halves, being careful not to create any holes in peels. It's okay if you can't remove all of the pith. Save flesh for another use; cut peels into 1/4" strips.
  • Bring orange peels and 4 cups water to a boil in a large saucepan and cook 5 minutes. Drain and return peels to pan. Repeat process twice more, using fresh water each time. Return peels to pan; add 2 cups sugar and 2 cups water. Bring to a boil and cook until peels are soft and translucent and vibrant looking, 30-40 minutes (about 10 minutes longer for grapefruit, or 10 minutes less for lemons or limes). Drain and transfer peels to a wire rack set inside a rimmed baking sheet; chill until cool, about 15 minutes.
  • Whisk citric acid and remaining 1 cup sugar in a medium bowl. Add peels; toss to coat. Return to rack; let sit at room temperature 1 hour. Toss peels again in sugar mixture. Return to rack; let sit 4-12 hours to dry out.
  • Do Ahead
  • Citrus peels can be candied 1 month ahead. Store airtight at room temperature.

CANDIED LEMON PEEL



Candied Lemon Peel image

This is a good way to use up lemon rind and it goes good with coffee or on cake. It really does taste like candy, and you can do this to ANY citrus fruit. If you use oranges you can add brandy, cloves or other spices the mixture. Chop it up and put it in cookies, or just eat it by itself.

Provided by StevenRN

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 15

Number Of Ingredients 3

3 lemons
8 cups cold water, or as needed
2 cups white sugar, or as needed

Steps:

  • Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
  • Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
  • Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 29 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.4 mg, Sugar 26.6 g

CANDIED CITRUS PEEL



Candied Citrus Peel image

Make and share this Candied Citrus Peel recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 30m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 3

3 lemons or 3 oranges, firm and ripe
1/4 cup granulated sugar
1/2 cup water

Steps:

  • Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith.
  • Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.
  • Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.
  • Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny.
  • Spread peel on a sheet of foil to cool, separating the strips.
  • Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.

Nutrition Facts : Calories 61, Fat 0.1, Sodium 1.9, Carbohydrate 16.6, Fiber 1.2, Sugar 13.6, Protein 0.5

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 ORANGE PEEL



Candied Orange Peel image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h10m

Yield about 12 candied peels

Number Of Ingredients 4

1 large navel orange
3/4 cup sugar
1/2 cup water
1/2 cup semisweet chocolate chips

Steps:

  • Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
  • Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
  • Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.

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

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

This is a delicious way to use the peels of citrus after they've been juiced. Candied peel, either plain or dipped in chocolate, makes a zesty ending for a meal. Candy only unsprayed, organic citrus fruit.

Number Of Ingredients 2

4 cups sugar
2 cups water

Steps:

  • Cut 2 grapefruits, 8 lemons or tangerines, or 4 medium oranges in half. Juice them; drink the juice or save it for another purpose. Put the juiced halves in a saucepan and cover with cold water by an inch or so. Bring to a boil over medium heat. Lower the heat and simmer until the peel is very tender when tested with the point of a paring knife. Start checking after 10 minutes. Let the peel cool until it can be handled easily. With a spoon, scrape out the pulp and as much of the white part of the rind as possible. Cut the peel into long strips, about 1/8 to 1/4 inch wide. Put the strips of peel in a heavy saucepan. Add: 4 cups sugar, 2 cups water.
  • Cook over medium heat, stirring the mixture often, until the sugar is dissolved and the syrup is simmering. (If there is not enough syrup to completely submerge the strips of peel, add additional sugar and water in the same two-to-one proportions.) Maintain the heat so the syrup simmers slowly. Cook until the peel looks translucent and the syrup is thick and bubbling. Turn up the heat and cook the syrup to the thread stage (the syrup will form a thread when it is dropped from the spoon), 230°F measured with a candy thermometer. Remove the pan from the heat and cool for 5 minutes.
  • Set a wire rack over a baking sheet and carefully scoop out the strips of peel with a small, flat strainer or slotted spoon. Spread the strips evenly on the cooling rack and let them dry overnight. The next day toss the strips of candied peel with granulated sugar in a large mixing bowl, separating any strips that stick together. Store in an airtight container in the refrigerator. Candied peel will keep for months. Save the syrup to flavor drinks or thin with water and use it to poach dried fruits.

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MAKE THIS DELICIOUS CANDIED ORANGE PEEL RECIPE - FOODFINDERS.ORG
2022-07-27 For this recipe, you will need to first cut your orange peels strategically to make the most of the fruit scraps. Make about ¾ –1 inch cuts from the orange part of the peel to the green stem. You will need to continue doing so until the peel is completely used. While it might make things easier to use a vegetable peeler, you can also do so ...
From foodfinders.org


CANDIED CITRUS PEELS RECIPE -SUNSET MAGAZINE
Slide a small, sharp knife along inside of peels to remove excess membrane so peels are about 1/4 in. thick. Cut peels lengthwise into strips about 1/2 in. wide in center and tapered on ends. Cut peels lengthwise into strips about 1/2 in. wide in center and tapered on ends.
From sunset.com


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