CANDIED LEMON PEEL
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
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
HOMEMADE CANDIED PEEL
Candied peel is a brilliant ingredient to have around at Easter. This thrifty recipe will take your hot cross buns, Simnel cakes and other biscuits and bakes to the next level. Use the peel or squeezed rinds of any citrus fruit you have to hand; lemons, oranges, or grapefruits all work well. Plus, it's a good way to reduce your food waste - bonus!
Provided by Jamie Oliver
Categories Leftovers Fruit Desserts
Time 3h
Yield 200 g
Number Of Ingredients 4
Steps:
- Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged - a plate can help to weigh them down.
- Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
- Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
- In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
- Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.
- Preheat the oven to the lowest setting. Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable.
- Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It'll last for up to six weeks in the fridge.
Nutrition Facts : Calories 73 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0 g protein, Carbohydrate 19.5 g carbohydrate, Sugar 19.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CANDIED ORANGE PEEL
Provided by Giada De Laurentiis
Categories dessert
Time 2h10m
Yield about 12 candied peels
Number Of Ingredients 4
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
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
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
Delish and very pretty plain or dipped half-way in tempered chocolate, also to use in a lot of different confections. I think the addition of orange liqueur to the process makes this recipe the best I've ever tasted. My daughter helps sugar them...with an eagle eye out for any broken ones that aren't fit for the gift tins! This is adapted from a recipe in one of my cookbooks entitled 'Truffles, Candies, and Confections' by Carole Bloom. It's rather time consuming, but makes enough for several gift baskets. Remember, you can use lemon peels with a lemon liqueur, which is fabulous! And grapefruit works also!
Provided by Chef PotPie
Categories Candy
Time 2h
Yield 6 cups candies
Number Of Ingredients 3
Steps:
- Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks. Cut the quarters into thin slices.
- Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the water and repeat this process with fresh cold water two more times.
- After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached, making sure there are no pieces of pulp stuck to them, (for looks only). In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5-10 minutes), stirring constantly.
- Cover pot and cook 10 minutes to steam down the sugar granules on the side of the pot, stirring every few minutes. Continue to simmer over low heat for 1 1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it cooks. Remove the saucepan from the heat and immediately begin the next step.
- Place the remaining 3 cups sugar on a sheet of waxed paper, I use a cookie sheet with a rim). Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely.
- Transfer the slices onto racks and let them air-dry (20 to 30 minutes).
- In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.
Nutrition Facts : Calories 860.5, Fat 0.2, Carbohydrate 221.6, Fiber 4.4, Sugar 217, Protein 1.7
CANDIED CITRUS PEEL
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
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
RAYS OF SUNSHINE - HOMEMADE CANDIED ORANGE PEEL
Once you have made homemade candied orange OR lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process. This peel enhances any recipe calling for peel, and actually TASTES like oranges! I often keep the peel from fresh oranges in a container, in the fridge for up to 3-4 days, until I have enough to handy to make a batch.
Provided by French Tart
Categories Lemon
Time P3DT15m
Yield 1 Large Jar
Number Of Ingredients 4
Steps:
- Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters.
- Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
- Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.
- Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.
- Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly disappeared.
- Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Cover and allow to dry overnight.
- Toss the peel in extra caster sugar to coat it lightly.
- Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days.
- Store in airtight containers until ready to use.
- The peel will last several months if kept in dry, dark & cool conditions & and in airtight container.
- Snip into smaller pieces as and when you need it.
Nutrition Facts : Calories 1530.4, Fat 0.9, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 392.3, Fiber 18.9, Sugar 372.9, Protein 7.4
CANDIED CITRUS PEELS
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
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.
SIMPLE CANDIED ORANGE PEEL
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Provided by Damon Lee Fowler
Categories Dessert Christmas Quick & Easy Orange Christmas Eve Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
- Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
- Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.
CANDIED CITRUS PEEL
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
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 LEMON PEEL
This old-fashioned candied lemon peel can also be used a garnish for other desserts. The sweet-tart taste is delightful.-Betty Slivon, Sun City, Arizona
Provided by Taste of Home
Categories Desserts
Time 2h35m
Yield 1 pound.
Number Of Ingredients 6
Steps:
- With a sharp knife, score each lemon, cutting peel into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use)., Place peel in a large heavy saucepan and cover with cold water., Bring to a boil. Cover and cook for 30 minutes. Drain and repeat. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips., In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add lemon strips. Bring to a boil. Reduce the heat; simmer, uncovered, for 50-60 minutes or until peels are transparent, stirring occasionally., Using a slotted spoon, transfer strips to wire racks placed over a baking pan. Let stand for 1 hour. Sprinkle superfine sugar into an ungreased 15x10x1-in. pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each strip into chocolate mixture; place on waxed paper until set. Store in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 96 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.
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