Candied Citrus Peels: what a great way to freshen up your kitchen and make it smell like summer after the holidays. It’s that time of year that fresh citrus fruit is always welcome friend. I don’t like grocery shopping, so I will be making these fruity sugared strips in great abundance! GASP! Yup, that’s right, the Pie Lady does not enjoy grocery shopping at all, I never have. No reason, it’s one of those life mysteries that even I don’t understand.
Regardless of the trips to the grocery store, I do love orange, lemon and lime zest in so many pies and other goodies. I now have a supply of candied citrus peels on hand which has saved me! I was hooked with first batch. Oh My! I LOVE them; tropical fruit, especially citrus, is my true first love in the fruit world.
Don’t stop at just the peels, candied slices are so pretty. I store them flat on wax paper with no extra sugar so they keep that gorgeous clear sheen.
The first time I made them I was afraid with mixed fruits the flavors would intermingle too much. But, the next batch, however, I did let a lemon sneak in with the orange. They are happy and each retained their own fruity flavor, happy, happy day.
Here are the instructions:
Cut the ends off of both sides of the fruit. From top to bottom slice the rinds vertically into sections.
Slice the rinds into 1/8 to 1/4-inch thick slices (I like thinner). Place in boiling water for 15 minutes, remove with slotted spoon and discard water.
Add the warm rinds to the simple syrup and simmer over medium heat for 50 minutes, stirring occasionally. The rinds will turn translucent toward the end of simmering time, which is the goal. You want to get the sugar cooking into the rinds.
After the rinds are simmered they turn to a beautiful translucency. Don’t let the rinds dry completely on the rack or they will stick terribly. As soon as you have the last rind out coat them in sugar.
With a slotted spoon or fork place the rinds right out of the simple syrup into a shallow bowl of granulated sugar for coating. Let them dry as they cool about 3 to 4 hours and store your happy little citrus gems in an airtight container.
Apple-Cranberry Pie with Rosemary and Candied Orange Peels was the first pie I made with my new love of candied citrus. Oh my was that pie divine! But don’t stop at pies…your imagination has no limits!
Candied Citrus Peels
Ingredients
- 2 large navel oranges (or mix of oranges, lemons, limes, tangerines, etc.)
- 2 cups water (for pre-cooking sliced rinds)
- 1-1/2 cups water (for simple syrup)
- 1-1/2 cups sugar (for simple syrup)
- 3/4 cup sugar (for coating peels-last step)
Instructions
- Cut the ends off of both sides of the fruit.
- From top to bottom slice the rinds vertically into 6 sections (less depending on size of fruit).
- Cut the rinds off leaving the fruit intact (if some of the rinds don’t cut nicely, still use the pieces, it’s all good). You may scrape off some of the pith with the knife, but it is not necessary, I did not remove much at all.
- Slice each rind into 1/8 to 1/4 inch strips (I like thinner strips).
- Place the sliced rinds into a sauce pan and add 2 cups water (may add more water to cover the rinds).
- Bring to boiling over high heat and once boiling reduce to medium high and simmer about 15 minutes. Remove rinds, discard water.
- Add the 1-1/2 cups water and 1-1/2 cups sugar for the simple syrup. Heat over medium-high heat a couple of minutes to dissolve sugar.
- Add the rinds and simmer for 50 minutes, stirring occasionally. The rinds will turn translucent toward the end of simmering time (this is the goal; to get the sugar cooking into the rinds). Remove from heat.
- On a plate or flat shallow bowl place the 3/4 cup sugar and remove the rinds a few at a time with the slotted spoon or fork and stir to coat all sides of each rind, place on wire baking rack to dry and cool, about 4 to 5 hours.
