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  • Recipes
  • Dish type
  • Dessert

You can use the peel of orange, lemon, lime or grapefruit. This recipe can easily be doubled.

71 people made this

IngredientsServes: 4

  • 100g (4 oz) orange peel, cut into strips
  • 100g (4 oz) caster sugar
  • 4 tablespoons water

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. 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.
  2. In a medium saucepan, heat sugar and 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.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (46)

by ADZELL

This recipe is really yummy! I used orange peels and planned to use them to decorate a cheesecake; I had to stop myself from eating them all. I followed the directions exactly, and the orange peels were very sweet, not bitter at all. Just one word of warning -- take the peels out of the syrup no later than 15 minutes after you put them in; I waited a few extra minutes and the sugar syrup crystallised before I could get the last couple out. If that happens to you, just add some hot water to the pot. It'll wash away some sugar, but the peels will still tasted great.-15 Sep 2008

by AZKARIN

This recipe was a hit with my family. I was surprised because I first tried grapefruit peel. My husband kept raiding my stash and ended up eating every last one.-15 Sep 2008

by snackcracker

Super! so happy to find a basic recipe for candied citrus peel! Added notes: For gorgeous presentation, cut citrus peel in spiral. For result more citrus peel-y and less candy-fied... do step 1 only 2x (instead of 3x), also skip the 10 min simmer.-15 Sep 2008


Candied Citrus Rind Recipe

This treat is not for the faint of heart. It is powerful stuff sweet yet bitter, tough yet tender. Not for mindless snacking - it asks, perhaps even demands, to be savored. We made it here with grapefruit rinds, whose thick pith yields abundant material. Orange peel and lemon peel are also sublime use Eureka or Lisbon lemons, rather than Meyer, for the full effect. (Meyer lemons, tangerines and mandarins have a thinner, softer peel, which is not as well suited to the long boiling periods required in this recipe.)

The addition of a vanilla bean elevates this recipe to another aromatic plane. The whole house smells incredible for hours after making it. The kind of smell that makes you swoon when you open the door. The kind of smell that makes you close your eyes and breathe deeply.

I just used the phrase “aromatic plane.” Perhaps this recipe has gone to my head…or maybe I am in love.

The leftover syrup (about a pint remains after the last boiling) makes a lovely glaze for any desert, and can be used to flavor drinks as well. Try it with water kefir, kombucha, or club soda. Or mix fresh grapefruit juice with a shot of whiskey and a splash of this syrup. Garnish with a candied peel, and fall in love all over again.

This recipe makes about 2 pints, and can be stored in airtight jars for a month. It comes to us from the beloved “Put “em Up," a comprehensive preserving guide for the creative cook. Our copy is much dog-eared and smells faintly of grapefruit and vanilla.

By the way, these rinds can also be dipped into melted dark chocolate, if you think you can take it.


Recipe Summary

  • 2 grapefruits, 3 oranges, or 4 lemons
  • 4 cups sugar, plus more for rolling
  • 4 cups water

Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.

Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.

Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)

Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes.


Recipes Using Candied Citrus Peels

Candied lemon peels are delicious in my Gluten-Free Coconut Muffins.

When you’re making Candied Citrus Peels, you don’t need to stir or even look their way if you don’t want to.

Watch TV, go outside and garden, take a brief nap, or cook something else to add to brunch, like my Smoky Chipotle Breakfast Nachos !


Reviews

In the past 2-3 weeks I tried 3 different candied citrus zest recipes. This one turned out the best! If you start this recipe the day you have a bit time to spare (same amount of time as most other recipes for this), you can finish the last 2 steps in 10 minutes of so before work/school/whatever else you need to do that day. It really doesn't take that much more time. The results are worth it. One note of advice, I tried it with very thin grapefruit peel and timing was a lot quicker, so watch the temp!

I made this over a three day weekend, and when I was done the final cook and about to drain the remains of the syrup down the sink, my husband said "surely you can find some use for that?" Well I did. I substituted the

1 cup, very concentrated syrup for 1 cup of sugar and the grated orange peel in the Spiced Orange Sorbet, also on this site. It worked out beautifully, and now I have a quart of orange sorbet I'm thinking I will garnish with chopped candied citrus peel. The citrus peel itself I made to use in the Chocolate Panforte, and it is also delicious.

I love this recipe. This will be the fourth Christmas in a row that I have made candied peel using this recipe and each year, the people that I have given the fruits of my labours to have raved about it. Yes, it's long and a bit laborious but so worth it. For me, it's become a Christmas ritual and one I find oddly relaxing.

I nearly always go to Epicurious for recipes. I sorely miss Gourmet. They used exquisite care in testing and writing their recipes. Nothing else will do but Gourmet. I am late this year, but I will be making Panettone in the next few days. Why would I spend days making that, and use nasty candied fruit/peel? I have completed the recipe and my children are trying to eat it as is. It has been well worth it. No need to order from Paris if one uses this recipe and follows it!

This recipe takes way too long. I now use the "Candied Grapefruit Peel" Gourmet December 2000 instead.

This recipe takes a LOOOONG time but it's great! I was very happy with home my candies turned out. I simplified the recipe a little bit (seriously, it takes SO LONG) so it could be done in two days instead of, like, 4. I have pics here: http://delicioushouse.blogspot.com/2009/02/how-to-make-candied-citrus-peel.html

Very fun recipe - a bit messy though, and takes time! But the results are so very tasty. And I also dipped them in chocolate (some of them) this was a huge hit.

I have but one suggestion to make this recipe more, um, foolproof--add 2 tablespoons of corn syrup to the sugar syrup. With that addition, the hard texture that another reviewer described will not happen because the sugar won't crystallize nearly as easily.

I make this recipe every Christmas. It is a bit of work, but well worth it. Everyone loves it!

There is only one way to improve this recipe - instead of the final sugaring dip the peels in dark melted chocolate and let dry - ummmmmmmm

This was so much more work than the recipe Iɽ used before that I was determined not to use it again. until I took the candied peel to a family party and everyone raved about it. It has no trace of the acrid taste that can be present in other versions. One caution, though--I made the recipe on a very cold day when the house was very dry. After the final heating, the peel was and ready to coat in sugar after just an hour--if Iɽ left it out to dry overnight, I think the texture would have been ruined

I'm not sure that I can blame this on the recipe, but after a lot of work, this ended up hard and definitely not "gumdrop-like". I didn't have an accurate candy thermometre, but I did watch it fairly closely. I later read an easier recipe in Bon Appetit that only had you cook the peel once and drain it. I'll try that next time.

Although a commitment to make, this was a fantastic treat, and has been very much enjoyed by all! We dipped about half of the final product in milk chocolate, and rolled the other half in sugar per the recipe. We made orange and lemon peels, and cooked them together. This will definately be a regular on our holiday treat plates! With the time that it must sit between cooking times, it does take some pre-planning. or you might be waiting for it to come to temp at 3 a.m. like we were one night!

I made the lemon, orange and grapefruit candied peels over the past week. They really do make a lovely, homemade gift. Candied peels are quite a commitment but I think they are worth it. Make sure that you use a good, heavy wide pan and invest in a high-quality candy thermometer. I had to make the lemon peels twice because the first candy thermometer I got from the grocery store did not register correctly and the lovely yellow color turned brown as the sugar syrup started to carmelize. Also, keep a close eye on the temp. the second and third times you are boiling down the candied peels as the recipe indicates it will take about 30 minutes for the temp. to register 226 and 228 degrees, but it happened a lot quicker the last two times. Good luck and enjoy! If you love citrus, these are an excellent treat.


How to Make Candied Lemon Peel – Step by Step

If you want to make your own homemade candied lemon peels at home, you can check out the recipe card at the bottom of this post.

And those who are more visual learners and want to see the individual steps can follow along below with our candied lemon process photos in this section.

Start by washing and then drying your two lemons.

Then cut off the ends and use a smaller knife to cut into the peel so you are essentially quartering the peel.

Use your fingers to carefully remove the peel and place it on a cutting board.

Then use a knife to cut the peel into thin strips.

Add the lemon strips and approx. one cup of water to a pot on the stove and bring it to a boil.

Boil the lemon peel for around 15 minutes and stir occasionally.

Pour the content of the pot through a strainer. Then rinse the lemon peels under running water and also give the pot a quick rinse.

Once you’ve rinsed the pot and the peels, add the peels back into the pot. Also add one cup of new water and one cup of sugar.

Bring the mixture to a low simmer for around 1 hour 15 minutes until the liquid becomes a thick syrup and the peels look slightly translucent.

Make sure to stir the mixture occasionally.

Once the lemon peels are done simmering, remove them from the pot and place them on a cooling rack with parchment paper underneath (this will capture any drips).

Separate any peels that got stuck together and let the lemon peels harden until they are no longer sticky. This takes approximately 24 hours – but might be shorter or longer in your case depending on how warm it is in your home.

You can keep the lemon peels as long strips or cut them up into small cubes once they have dried. This is often done when using the lemon peels for baking.

Store the peels in an airtight container with a lid if you don’t use them right away.


This traditional method is a little more work, but results in a thicker finished food. With the knife, remove the two ends of the citrus fruit. Cut the fruit in half, lengthwise. On one end, carefully place about 1/2 inch of the tip of the knife between the fruit and the pith.

Repeat on the other end of the fruit, following the shape of the citrus. Keeping the peel in once piece, pull the fruit away from its peel, using your fingers. (Keep the peeled fruit in air tight bags and consume within two or three days.)

Dump the peel in the saucepan. Add water until the peel is covered. Bring to a boil over medium heat.

Reduce heat and simmer orange, lemon, or lime peel for 20 minutes or grapefruit peel for 40 minutes.

Remove the peel with a slotted spoon and allow to soak in cold tap water until you can handle it comfortably.

Using the melon baller, scrape the white pith away from the peel. Be careful not to tear the peel. With the knife, cut the peel into strips measuring about 3/4 inch wide.


How to Make Candied Orange Peels – Step by Step

If you want to make candied orange peels, you can find the recipe card at the bottom of this post.

For those who are visual learners, we took process photos of this recipe so you can see what each step looked like for us. This should give you an idea of how your candied orange peels are turning out!

Start by washing your orangic oranges.

Then cut off the ends and cut the peel into four quarters to make it easier to peel.

Then gently peel the peel off using your fingers.

In the next step cut the orange peel into thin strips.

Place the orange peels into a pot and add the water.

Bring the water to a boil and let the orange strips boil for around 15 minutes. Stir occassionally.

After the 15 minutes are up, pour everything through a strainer. Rinse the orange peels as well as your pot to get rid of some of the bitterness.

Once rinsed, place the orange peels back into the pot. Add new water and sugar.

Bring the mixture to a low simmer and let it simmer for around 1.5 hours until the orange peels become slightly translucent and the water-sugar-mixture becomes a thick syrup. Make sure to stir occassionally during that time.

Once the orange peels are done, remove them from the syrup and place them on a cooling rack with parchment paper (or similar) underneath to capture any drips.

Let the orange peels dry for around 24 hours until they are no longer sticky to the touch. Depending on how warm it is in your home, they might dry quicker or need slightly longer.

You can either store the dried orange peels as is or cut them into small cubes to use as a baking ingredients. It’s best to store them at room temperature in an airtight container with a lid.


Recipe of the Week: Candied Citrus Peels

The following recipe for candied citrus peels is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021.

Ingredients
Directions
  1. Cut the peel of oranges, lemons or grapefruit into halves, quarters, or narrow strips, depending on your preference and intended use.
  2. Let them stand overnight in salted water (one tablespoon salt to one quart of water).
  3. Drain and wash thoroughly.
  4. Cook the peels in a pot of boiling water, changing the water repeatedly until it loses its bitter flavor. (You can skip changing the water if you like your candied peels extra tangy. But beware that this might leave some bitterness.)
  5. When peels are tender, drain.
  6. Make a syrup of equal measures of water and sugar.
  7. Boil for five minutes
  8. Cut the peel pieces into strips or leave it whole.
  9. Add the peels to the syrup and cook in a large saucepan until the peel becomes transparent.
  10. If necessary, a small amount of boiling water may be added.
  11. Drain on a platter or plates. Let the peel dry for 30 minutes.
  12. Roll in granulated sugar.
SERVING

Serve as a dessert topping, or as a candy dish, in its own right.

STORAGE

These will store well for weeks in a dry canning jar, if they’ve been dried sufficiently.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!

5 Comments

We’ve not yet made candied citrus peels, but this sure does sound like a treat! Candied nuts are fun and easy too. For anyone interested, check Sally’s Baking Addiction (dot-com) and search for Homemade Cinnamon Sugar Candied Nuts. Enjoy!

I grew up in a Southern location where we had an abundance of citrus. I recall having candied citrus peel as a child and had forgotten about it! Will make this! How cool!

And thank you, Telesilla, for the link on candied nuts!

A couple years ago, dear husband and i were using oranges and grapefruit in season with the resulting piles of peels. My usual mode of operation was to set the peels on the wood stove ash tray to dry out to crispy and either throw into the fire or bag for future fire starting since the oils are fairly combustible without the moisture usually present.

I also made a cleaning vinegar by filling a half gallon jar with peels and covering with vinegar as they accumulated. This was left to brew at least a month or two though mine sat almost a year. (It makes a very pleasant smelling non toxic cleaner in a spray bottle. Not much vinegar smell if the peels are really packed in!)

I also made these citrus treats from orange, grapefruit and lemon peels after finding a YouTube to walk me through it. (The Orange is our favorite.) The process is the same as this, with one difference…the pithy light inside of the peel is sliced away, leaving mostly the dark outside part. This removed the bitterness from what the YouTuber described. (Will try this method above the next time I have peels!) After two years stored in a glass jar, the candied peels are still just as tasty, though a little crisper…a little goes a long way. We just nibble on them like a candy…haven’t thought how to bake/cook using them.

Love to see the recipes in old cookbook, thanks!

I love the orange peel left over after an Old Fashioned cocktail. So I find this recipe appealing

I made these and they are fantastic! I’d never heard of them before. Here’s a few tips I did while making these.

I took a spoon and scraped as much of the white stuff off the back of the peels as I could. (I used an old spoon and sharpened it slightly on a grinder, which made the job easier.) I left it in a few as a comparison when they were finished and the ones with more white stuff were more bitter, but they were still good.

I was able to boil them without changing the water saving on time and energy.

I started out rolling them individually in sugar and that got old fast. I put them in a small paper bag full of sugar and shook them, that took only a few seconds and I did the whole batch in only four groups.

When draining the peels after boiling, don’t throw the sugar water away. Add more sugar and make pancake syrup. I put it on waffles and man was it good! The sugar water for boiling is 1:1 sugar:water. Sugar recipes online are 2:1 sugar:water so try to estimate how much liquid you have left and add more sugar to bring it from 1:1 up to 2:1.

A whole bag of oranges yielded 2 pints of sugared peels. I ate one pint the first day. I suggest you put these in a time-lock safe so you can spread them out over a few days at least.

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Halve and juice fruit reserve juice for another use. Put peels in a large pot and cover with cold water. Bring to a boil and cook 3 minutes. Drain. Return peels to pot, cover with cold water, bring to a boil, cook 3 minutes, and drain. Repeat once more. Spread peels on baking sheets and let sit until cool enough to handle, 20 minutes.

Using a soup spoon, scrape out the membranes and discard. Cut peels into strips and set aside.

In a large, heavy pot over high heat, bring 8 cups water and 6 cups sugar to a boil. Add peels, reduce heat to maintain a steady, gentle simmer, and cook, stirring occasionally, until peels are tender, sweet, and translucent, 3 hours. (Don't let sugar brown or caramelize.) Drain peels and spread on wire racks set over baking sheets. Let sit until dry, at least 8 hours.

Toss a handful of peels with remaining 2 cups sugar. Shake off excess sugar and put in an airtight container. Repeat with remaining peels.



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