SOUR CANDIED CITRUS PEELS
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
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
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
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 CITRUS PEEL
Make and share this Candied Citrus Peel recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 30m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith.
- Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.
- Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.
- Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny.
- Spread peel on a sheet of foil to cool, separating the strips.
- Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.
Nutrition Facts : Calories 61, Fat 0.1, Sodium 1.9, Carbohydrate 16.6, Fiber 1.2, Sugar 13.6, Protein 0.5
CANDIED CITRUS PEEL
For some romantic sweets on the go, go with candied citrus peel. We got our recipe from Kelleigh "Love on the Run" Trowbridge, former Delfina, Zuni and Le Colonial pastry chef and owner of the Ebbtide Café.
Provided by Neighborhood Fruit
Categories Dessert
Time 1h20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Cut fruit into quarters; peel the rind (peel!) off. Cut peel into desired shape; make all the pieces the same so they cook the same.
- Put peel piece into a saucepan, cover with water, bring to boil, drain and repeat.
- Repeat step #2 two more times.
- After the third boil, leave peel in the strainer.
- Put 1 1/2 cups of sugar, 1 1/2 cups of water into the saucepan and 2 tablespoons of corn syrup into the sauce pan. Bring saucepan to a simmer on medium heat, add peel. If you're not using corn syrup, you will need to put the lid on the pan to simmer it for 6 minutes before continuing. Let it cook, uncovered, at a rolling simmer until it is done. For hard-ish candy, cook until the liquid is almost gone, and for chewy candy cook until only 3-5 spoonfuls of liquid is left.
- Put peels into strainer and let cool until you can touch it.
- Put peels into a bowl, add some sugar, and toss them together. Toss every 15 minutes until really cool and the candy is coated with sugar.
- For best results, spread the candy on racks to dry. For harder candy, cook it and dry it for longer, for soft and almost chewy candy, cook and dry it less.
- Store candy in airtight containers. If you store them in the fridge they will seem very hard- but only because they are cold!
Nutrition Facts : Calories 645.3, Fat 1, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 184.6, Fiber 15.2, Sugar 149.9, Protein 3.9
CANDIED CITRUS PEEL
This is a delicious way to use the peels of citrus after they've been juiced. Candied peel, either plain or dipped in chocolate, makes a zesty ending for a meal. Candy only unsprayed, organic citrus fruit.
Number Of Ingredients 2
Steps:
- Cut 2 grapefruits, 8 lemons or tangerines, or 4 medium oranges in half. Juice them; drink the juice or save it for another purpose. Put the juiced halves in a saucepan and cover with cold water by an inch or so. Bring to a boil over medium heat. Lower the heat and simmer until the peel is very tender when tested with the point of a paring knife. Start checking after 10 minutes. Let the peel cool until it can be handled easily. With a spoon, scrape out the pulp and as much of the white part of the rind as possible. Cut the peel into long strips, about 1/8 to 1/4 inch wide. Put the strips of peel in a heavy saucepan. Add: 4 cups sugar, 2 cups water.
- Cook over medium heat, stirring the mixture often, until the sugar is dissolved and the syrup is simmering. (If there is not enough syrup to completely submerge the strips of peel, add additional sugar and water in the same two-to-one proportions.) Maintain the heat so the syrup simmers slowly. Cook until the peel looks translucent and the syrup is thick and bubbling. Turn up the heat and cook the syrup to the thread stage (the syrup will form a thread when it is dropped from the spoon), 230°F measured with a candy thermometer. Remove the pan from the heat and cool for 5 minutes.
- Set a wire rack over a baking sheet and carefully scoop out the strips of peel with a small, flat strainer or slotted spoon. Spread the strips evenly on the cooling rack and let them dry overnight. The next day toss the strips of candied peel with granulated sugar in a large mixing bowl, separating any strips that stick together. Store in an airtight container in the refrigerator. Candied peel will keep for months. Save the syrup to flavor drinks or thin with water and use it to poach dried fruits.
CANDIED CITRUS PEEL
Thin strips of candied peel come out chewy; thicker ones are softer, making them better for dipping in chocolate for a tasty dessert.
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Score citrus into quarters and peel off skin. Trim off a little of the white pith, then cut peels into long strips. Place peels in a small stainless-steel saucepan. Cover with cold water and bring to a boil. Simmer 8 to 10 minutes, drain, and repeat twice more. Drain well.
- Wash pan; combine water, sugar, and corn syrup. Stir over medium heat until dissolved. Bring to a boil; add peels.
- Turn heat down to low and cook until peels are translucent and syrup has been almost completely absorbed.
- Drain peels in a colander. If desired, roll in sugar or dip in chocolate. Using tongs, remove to a parchment-lined baking sheet to dry. Store in an airtight container.
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- 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 ¼" 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.
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