Candied Lemon Orange Or Grapefruit Peel Recipes

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CANDIED CITRUS PEEL: MAKE YOUR OWN LEMON, ORANGE OR GRAPEFRUIT CANDY AND GARNISH



Candied Citrus Peel: Make Your Own Lemon, Orange or Grapefruit Candy and Garnish image

Provided by BBC Good Food

Categories     "How To..."

Time 1h10m

Number Of Ingredients 4

2 large, organic (unwaxed) oranges, lemons or grapefruit
sugar
water
(optional - chocolate for dipping)

Steps:

  • Cut each piece of fruit into 8 wedges, then remove the flesh from the skin. Cut each peel into strips.
  • Put the strips into a small pan and cover with cold water. Bring to a boil, then simmer for 5 minutes. Drain the liquid then repeat with fresh water, however this time, bring to a boil, and simmer for 30 minutes.
  • Now, drain the liquid again, but reserve it in a measuring jug. Put the strips of peel in a bowl. Add 100g (1/2 cup) sugar to each 100ml (3 1/2 ounces) of water, then pour into a pan over low heat, stirring to dissolve the sugar. Add the strips and simmer for 30 mins until the peel is translucent and soft. Allow to cool in the syrup, then remove with a fork and arrange in a single layer on a wire rack to dry. You can place the rack in a warm oven for half an hour, but I didn't do this.
  • Next, dip the strips of peel into a bowl of sugar, a few at a time, then place on parchment or waxed paper and allow to dry for at least an hour.
  • Keep the candied peel in an airtight tin or container lined with baking parchment. It will keep for 6-8 weeks in a cool, dry place.

Nutrition Facts : Calories 8 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 strips, Sodium 1 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CANDIED ORANGE (OR GRAPEFRUIT OR LEMON) PEELS



Candied Orange (Or Grapefruit or Lemon) Peels image

from Living on a Dime website. Haven't tried it but it looks promising. Keeps one week or can be frozen.

Provided by Sarah Chana

Categories     Candy

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 4

3 large grapefruits, zest of or 3 large lemons, zest of
1 teaspoon salt
3 cups sugar
water

Steps:

  • If using non-organic fruit, wash peels WELL before peeling.Cut the peel on each fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch-wide strips.
  • In a saucepan add salt and cover with cold water. Boil 15 minutes, pour off water and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes.
  • Drain and cover with 2 1/2 cups sugar and 1 cup water.
  • Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch.
  • Spread on wax paper. Roll peels in remaining sugar. Let dry.
  • Store in an airtight container. Keeps one week or can be frozen.

Nutrition Facts : Calories 193.5, Sodium 193.8, Carbohydrate 50, Sugar 50

CANDIED LEMON, ORANGE OR GRAPEFRUIT PEEL



Candied Lemon, Orange or Grapefruit Peel image

Pungent citrus peels, softened by simmering in syrup, then dried with a thin, crisp coating of granulated sugar. A fruity, bittersweet confection that can hold its own with a strong after dinner coffee. And think how virtuous you'll feel that you transformed otherwise wasted peels into such a delicacy.

Provided by DonnaR

Categories     Candy

Time 1h

Yield 1 lb

Number Of Ingredients 5

2 grapefruits or 4 oranges
1 1/2 cups sugar
1 1/2 cups water
6 tablespoons light corn syrup
sugar or superfine sugar, for coating

Steps:

  • With sharp knife, score the skin of the fruit (use only one type for a batch) into quarters,then peel it off with your fingers, keeping the pith attached.
  • Lay each quarter of skin on a cutting board and cut to make uniform strips from 1/8 to 1/4 inch wide, according to your preference; you should have about 3 cups of strips.
  • Cover peels with water in saucepan and bring to boil over medium heat. Boil for 1 minute,then drain, cover with water again and repeat two times (total of three times).
  • Then, cover again and simmer the peel for 20 minutes. Drain and set aside.
  • In the saucepan, make the syrup with sugar, water and corn syrup. Boil for about two minutes, then add the peel.
  • Simmer briskly stirring occasionally, until the syrup is considerably reduced, then watch closely.
  • The point of decision:.
  • If you want a tender candied peel, cook until perhaps 3 tbsp syrup is left, and drain the peels (you can save the syrup).
  • Medium-firm, leave only a spoonful of syrup, then drain.
  • For candy-like crisp peel, watch closely until the syrup is on the point of hardening and has almost vanished.
  • Arrange the peel on a bed of sugar on a jelly roll pan at whatever stage you have stopped cooking. Straiten the strips while hot if you want them symmetrical, or crumble them if you like a kinky tangle.
  • Sprinkle more sugar over the strips and toss them occasionally as they cool.
  • When cool enough to handle, put the strips onto cake racks and let them dry. The consistency of the finished candy will depend partly on the point at which the cooking stopped, but also on how long the strips are left to dry. They will keep indefinitely if candied 'hard'; not quite as long if left translucent and flexible. The choice is yours.

Nutrition Facts : Calories 1635.5, Fat 1.3, SaturatedFat 0.1, Sodium 102.5, Carbohydrate 433.7, Fiber 9.7, Sugar 343.4, Protein 3.8

CANDIED GRAPEFRUIT PEELS



Candied Grapefruit Peels image

Provided by Food Network

Time 3h15m

Yield 180 peels

Number Of Ingredients 5

4 grapefruits
Water, to cover peels
2 1/2 cups sugar
1 cup sugar, optional
26 ounces bittersweet chocolate, tempered, optional

Steps:

  • Using a sharp knife, cut each grapefruit into quarters. Remove the fruit from the peel, leaving the white membrane or pith attached to the peel. Save the fruit for another use. Slice each quarter peel on a diagonal into strips about 1/2-inch wide. If you cut them evenly, they will look nicer when displayed.
  • Place the sliced grapefruit peels in a nonreactive 4-quart heavy-bottomed saucepan and add enough water to cover the peels by about 1-inch. Place over high heat and bring to a rolling boil. Remove from the heat and strain. Return only the peels to the saucepan, cover again with fresh water, and repeat the boiling and draining process three more times. It is really important to change the water because it retains the bitterness of the peel.
  • After the fourth boil, drain the water as before and return the peels to the saucepan. Add the sugar and enough water to cover the peels by 1-inch. Place over low heat and let simmer for 2 hours. During this time, the sugar will sweeten and preserve the natural flavor of the peels. After 2 hours, they will be soft and translucent and the syrup will be thick. Let the peels cool in the syrup and keep them stored in the syrup, refrigerated, in an airtight container until you are ready to serve. They will keep this way for up to three weeks.
  • When ready to use, allow the peels to drain on a wire rack for a few hours to remove the excess syrup. Put the rack over a baking sheet so the syrup does not drip all over the work surface.
  • Once fully drained, you have three options for serving: First, you can serve them as they are. Second, you can place the peels in a medium-sized bowl filled with granulated sugar. Roll the peels around in the sugar until they are well coated. Third, you can dip the sugared peels into the bittersweet chocolate. Dip two thirds of each sugared peel into the bittersweet chocolate. Gently wipe the excess chocolate from the end of each peel before placing on parchment paper. The chocolate should set in a few minutes if it is tempered and the kitchen is not too hot.
  • Whatever variation you choose, present the peels on a plate or in a small bowl or in petits fours cups.
  • Once the peels have been sugared and dipped in chocolate, they can be stored at room temperature in an airtight container for up to three days.
  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CANDIED CITRUS PEEL



Candied Citrus Peel image

Categories     Candy     Citrus     Dessert     Christmas     Grapefruit     Lemon     Orange     Winter     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 lb

Number Of Ingredients 6

12 lemons or 8 navel oranges or 5 pink grapefruit
7 1/2 cups sugar
6 cups water
Food coloring (optional): 3 drops yellow for lemon; 2 drops each of yellow and red for orange; 2 drops yellow and 1 drop red for grapefruit
Special Equipment
a candy thermometer

Steps:

  • Quarter fruit lengthwise and remove peel (including white pith) in 1 piece from each quarter, reserving fruit for another use.
  • Cut peel lengthwise into 1/3-inch-wide strips (if using grapefruit, cut peel in half crosswise first). Put peel in a large bowl and cover with cold water, then soak 1 hour. Drain in a colander.
  • Blanch peel:
  • Transfer peel to a wide 4- to 6-quart heavy pot. Add cold water to cover by 1 inch and bring to a boil. Reduce heat and simmer 10 minutes, then drain in colander. Repeat blanching process 2 more times. Cover peel once more with cold water and simmer until skin side is tender, about 30 minutes, then drain in colander.
  • Cook peel in syrup:
  • Return pot to stovetop and add 6 cups sugar and 6 cups water. Bring to a boil, stirring until sugar is dissolved. Wash down any sugar crystals clinging to side of pot with a pastry brush dipped in cold water. Add food coloring (if using) and boil syrup, uncovered and undisturbed, until it registers 220°F on thermometer, about 30 minutes. Add peel and simmer over low heat until translucent, about 45 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
  • Return syrup with peel to a boil and boil, uncovered and undisturbed, until it registers 226°F on thermometer, about 30 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
  • Return syrup to a boil once more and boil, uncovered and undisturbed, until it registers 228°F on thermometer, about 30 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
  • Dry and coat peel:
  • Reheat syrup with peel over low heat just until syrup has liquefied (peel will have absorbed most of syrup), then drain peel in colander. Immediately spread peel, separating pieces, on 2 metal racks set in 2 shallow baking pans and dry, uncovered, until just barely sticky, 8 to 24 hours.
  • Spread 1/2 cup of remaining sugar on a plate and roll each piece of peel in sugar to coat well, then transfer to a sheet of wax paper. Add more sugar as needed to coat remaining peel. (Pour sugar through a medium-mesh sieve occasionally to remove bits of peel and clumps of sugar.) Dry sugared peel on wax paper 1 hour.

SWEET CANDIED ORANGE AND LEMON PEEL



Sweet Candied Orange and Lemon Peel image

With this easy-to-follow recipe, orange and lemon peel become an elegant--yet still a bit tart--sugared confection.

Provided by Brenda Ward

Categories     Everyday Cooking     Vegan     Desserts

Time 4h40m

Yield 12

Number Of Ingredients 5

6 lemon peels, cut into 1/4 inch strips
4 orange peels, cut into 1/4 inch strips
2 cups white sugar
1 cup water
⅓ cup white sugar for decoration

Steps:

  • Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
  • In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
  • Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 39.9 g, Fiber 0.5 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 39 g

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

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 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 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.

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CANDIED ORANGE (OR LEMON) PEEL RECIPE | CDKITCHEN.COM
2019-03-15 Carefully peel the fruit using a vegetable peeler. Be careful to avoid including the white pith. Cut the peel into strips. Place the fruit peels in a saucepan with enough cold water to cover. Bring to a boil. Drain the water and then rinse the fruit peels under cold water. Return the peels to the saucepan. Add the sugar and water.
From cdkitchen.com


CANDIED GRAPEFRUIT PEEL RECIPE
Candied grapefruit peel recipe. Learn how to cook great Candied grapefruit peel . Crecipe.com deliver fine selection of quality Candied grapefruit peel recipes equipped with ratings, reviews and mixing tips. Get one of our Candied grapefruit peel recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


EASY CANDIED CITRUS PEEL RECIPE | ORANGE, LEMON, LIME ...
How to make candied citrus peels? Rinse orange or other citrus fruit and peel. Slice into thin strips. Boil in water for 10 minutes then strain and set aside.
From atablefullofjoy.com


CANDIED LEMON AND ORANGE PEEL • CURIOUS CUISINIERE
2020-02-20 Quarter the fruit and remove the peel and pith (the white part) in as large of sections as you can. Slice the peel into small strips and place them in a saucepan. Cover the strips of peel with cold water and bring to a boil. Simmer the peel for 5 minutes. Drain the saucepan and fill it with fresh, cold water.
From curiouscuisiniere.com


CANDIED WILLIAMSPORT PEEL CHOCOLATE - THERESCIPES.INFO
https://www.tasteofhome.com › recipes › chocolate-dipped-candied-orange-peel. All information about healthy recipes and cooking tips
From therecipes.info


CANDIED GRAPEFRUIT PEEL - DAVID LEBOVITZ
2018-03-22 2 tablespoons light corn syrup. Cut each grapefruit and half and juice them. (Reserve the juice for another purpose.) Use a soup spoon to scrape out the pulp and membranes. Use a chef's knife to cut the grapefruit peels into strips just shy of 1/2-inch (1,25cm) wide. Place the peels in a large pot and cover with water.
From davidlebovitz.com


CANDIED ORANGE AND LEMON PEEL RECIPE | MYRECIPES
Ingredient Checklist. Peel of 6 lemons, cut into 1/4-inch wide strips ; Peel of 4 oranges, cut into 1/4-inch wide strips ; 2 cups sugar ; 1 cup water
From myrecipes.com


CANDIED LEMON, ORANGE OR GRAPEFRUIT PEEL RECIPE - FOOD.COM
Apr 4, 2017 - Pungent citrus peels, softened by simmering in syrup, then dried with a thin, crisp coating of granulated sugar. A fruity, bittersweet confection that can hold its own with a strong after dinner coffee. And think how virtuous you'll feel that you transformed otherwise wasted peels into such a delicacy.
From pinterest.com


CANDIED LEMON ORANGE OR GRAPEFRUIT PEEL RECIPE - WEBETUTORIAL
The ingredients are useful to make candied lemon orange or grapefruit peel recipe that are lemons, sugar, water, light corn syrup . Candied lemon orange or grapefruit peel may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to make recipe or image for Candied lemon orange or ...
From webetutorial.com


CANDIED ORANGE PEEL RECIPE - DELISHABLY
Prepare the orange peels by cutting off 1/4 inch from the top and bottom of the oranges. Cut the peel on each orange, from end to end, into 4 vertical segments. Remove each segment (including the white pith) in one piece. On a cutting board, cut the peels into 1/4-inch-wide strips. Place the cut peels into the boiling water. Cook for 15 minutes.
From delishably.com


CANDIED LEMON, ORANGE OR GRAPEFRUIT PEEL RECIPE - FOOD.COM ...
Apr 4, 2017 - Pungent citrus peels, softened by simmering in syrup, then dried with a thin, crisp coating of granulated sugar. A fruity, bittersweet confection that can hold its own with a strong after dinner coffee. And think how virtuous you'll feel that you transformed otherwise wasted peels into such a delicacy.
From pinterest.ca


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