Candied Citrus Peel

Candied Citrus Peel
Photo by Scott Phillips

Ingredients

  • 2-½ cups granulated sugar
  • 3 cups citrus peel (from about 4 large oranges, 2 large grapefruit, 8 lemons, or 5 Minneolas; see below for preparation instructions)

Using a sharp knife, cut the fruit lengthwise into eighths; then cut off the zest along with a thin layer of the white pith. Slice the peels into 1/4-inch-wide strips. Save the fruit for another use. Put the sliced peels in a 3-quart heavy-duty saucepan and add enough water to cover. Bring to a...

View full recipe at Fine Cooking

Comments

Variations on Candied Citrus Peel

  • Candied Citrus Peel
    • 8 cups sugar, divided
    • 5 pounds oranges (see Notes), washed and dried
  • Candied Citrus Peel
    • 12 lemons or 8 navel oranges or 5 pink grapefruit
    • 6 cups water
    • 7 yellow Food coloring
    • 3 red Food coloring
    • 7 1/2 cups sugar
    • 1 candy thermometer
  • Candied Citrus Peel
    • 1 lemon
    • 1/2 pink grapefruit
    • 1/2 cup sugar
    • 1/4 cup water
    • 1 blood orange or navel orange
  • Candied Citrus Peel
    • 1/2 cup water
    • 1 cup sugar
    • Additional sugar
    • 1/2 cup lemon-peel strips (1/4-inch wide)
    • 1/2 cup lime-peel strips (1/4-inch wide)
    • +1 other ingredients


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