Sugar Free Keto Candied Orange And Lemon Peel Recipes

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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

SUGAR-FREE KETO CANDIED ORANGE AND LEMON PEEL



Sugar-Free Keto Candied Orange and Lemon Peel image

A MUST HAVE ingredient for your holiday baking - Sugar-Free Keto Candied Orange and Lemon Peel! Soft, sweet, and aromatic, and so much better than the sugary store brands!

Provided by Ludmila

Categories     Condiments     Dessert

Time 1h40m

Number Of Ingredients 6

1 orange (ORGANIC)
1 lemon (ORGANIC)
dash salt
1 cup water
½ cup granular erythritol
½ cup allulose

Steps:

  • Wash and dry the fruit. To peel, use a small, sharp knife to cut off the bottom and top. Next, score the peel into quarters and peel the fruit. Slice each quarter into thin strips (about 1/4" thick).
  • Place the prepared orange/lemon peel into a small saucepan, cover with water, sprinkle with some salt, and cook on a low boil for 10 minutes. Drain, rinse, and repeat two more times (without salt). After boiling the peel for a third time, drain, and rinse again, but this time leave the peel in your strainer.
  • Combine erythritol, allulose, and 1 cup of water in small saucepan. Bring the mixture to a low boil and stir to dissolve the sweeteners. As soon as you see the mixture bubble, turn down heat, add your peel, and simmer for 45 minutes to 60 minutes. Keep the heat low - you don't want the syrup or peel to burn!
  • Once most of the water has evaporated and a thin syrup remains, remove from heat. Transfer the candied peel on a cooling rack to dry (line either the rack or the countertop with parchment paper for easy clean-up). Dry the peel for at least 24 hours. Chop the dried slices into little cubes if you want to use them for baking later.
  • Store the candied peel in an airtight container in your fridge for 2 weeks or in the freezer for about 3 months.

Nutrition Facts : ServingSize 1 tbsp, Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Fiber 1 g, Sugar 1 g

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