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Candied Citrus Peel

Ingredients:

 

6ea                   Orange or Lemon*

12oz                Sugar (or powdered glucose or dextrose for a better appearance)

 

Procedure:

  1. Sanitize citrus peel
  2. Peel/scoop the citrus
  3. Cut into 6 uniform pieces
  4. Blanche in boiling water for 1 minute and shock in an ice bath
  5. Bring fresh water to a boil and blanche peel again until tender (20 minutes)*
  6. Shock again and drain
  7. Place peel in a small saucepan and cover with water
  8. Add sugar and bring to a boil and simmer for five minute
  9. Remove from heat and cool overnight at room temperature in the syrup
  10. The next day bring the peels to a boil and simmer until most of the syrup has been absorbed
  11. Place pieces on a rack to drain and dry (fill dry spots with remaining syrup)*
  12. When thoroughly dry glaze with sugar
  13. To glaze the peels warm briefly with a torch or in the oven and coat with superfine sugar. allow to cool, optional

 

  • If using grapefruit use 3oz of sugar per peel. If using lime use 1 1/2 oz of sugar per peel
  • If using grapefruit change the water 3 times during the blanching process

Drying peels can be placed in the dehydrator

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One Comment on “Candied Citrus Peel”

  1. Tori April 26, 2012 at 8:14 am #

    Candied citrus peel is always good. And it looks great on top of a cake/cupcake, or on the plate of a plated dessert. Useful recipe to have!

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