Preparation. Store in a sealed jar in the refrigerator. Bring to a boil. (Very thin peel—from limes, for example—turns leathery when candied.) Cut the peel on each each into 4 or more vertical segments, depending on the size of the fruit.

You can also use this recipe to make candied limes, lemons, and grapefruit. Simmer water in a sauce pan, add rinds and let simmer for 10 min, remove. Citrus with thicker peels will produce the best candied results. If you’ve never made your own candied orange peel get ready to be absolutely dazzled! Quarter fruit lengthwise and remove peel (including white pith) in 1 piece from each quarter, reserving fruit for another use. Bring sugar and water to a boil; let boil for 3 min until it becomes a syrup. Since those fruits are a bit more tart, you may want to consider adding an extra 1/4 cup of sugar to balance out the acidity. Spread peel on a sheet of foil to cool, separating the strips. 2. On a work surface, cut off and discard both ends of the fruit. In a thick-bottomed saucepan, cover the peel with cold water and bring to a boil.

After the third boil, leave peel in the strainer. (Very thin peel—from limes, for example—turns leathery when candied.) The candied peel will keep for up to 6 months.

Peel lemons with vegetable peeler; cut strips into thiness of your preference. How To Make Candied Orange Peel and Candied Lemon Peel. Carefully remove the peel from the flesh and keep the flesh for another use.
Blanching peels multiple times tames their bitter flavor. Cut peel on each orange into 4 vertical segments.

Feel free to substitute any sweet citrus fruit that’s in season, like blood oranges or tangerines. Peel off each segment of rind. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Make 4 incisions across the peel into the flesh. Cut into 1/4-inch-wide strips. Last year I bought some candied orange peel to use in a Pastiera, an Italian Easter dessert… Bring sugar and water to a boil; let boil for 3 min until it becomes a syrup. You’ll likely have left over syrup after making this recipe; brush it over cake or use it in cocktails. Preparation. Peel lemons with vegetable peeler; cut strips into thiness of your preference. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes.
1. Cut fruit into quarters; peel the rind (peel!) Place the tangerine halves in a large saucepan with enough cold water to cover. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water. Put peel piece into a saucepan, cover with water, bring to boil, drain and repeat.

January celebrates the ushering in of citrus season! Citrus with thicker peels will produce the best candied results. off. Cut the peel into strips.

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