Citrus Peel Recipe

Citrus fruits: These provide the peels that will be candied. Use organic oranges, lemons, or limes for the best results.

Sugar: This is used to create the syrup that will candy the peels.

Water: Combined with sugar to make the syrup for simmering the peels.

To enhance the flavor of your citrus peels, consider blanching them before simmering in the syrup. Blanching involves boiling the peels in water for a few minutes, then immediately transferring them to an ice bath. This process helps to remove some of the bitterness from the peels, resulting in a sweeter and more pleasant taste in the final product.

• Citrus fruits - Substitute with grapefruit: Grapefruit provides a similar tangy flavor and can be used in the same way as oranges, lemons, or limes.

• Citrus fruits - Substitute with tangerines: Tangerines offer a sweet and slightly tart flavor, making them a good alternative for citrus peels.

• Sugar - Substitute with coconut sugar: Coconut sugar is a natural sweetener with a lower glycemic index and can be used in the same quantity as regular sugar.

• Sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and can be used as a sweetener, though you may need to adjust the water content slightly.

• Water - Substitute with coconut water: Coconut water adds a subtle sweetness and extra nutrients, making it a good alternative to plain water.

• Water - Substitute with orange juice: Orange juice enhances the citrus flavor and can be used to replace water in the recipe.

• To keep your citrus peels fresh and flavorful, store them in an airtight container. This will prevent them from becoming too dry or absorbing unwanted odors from other foods.

• If you plan to enjoy your candied citrus peels within a week, simply place them in a cool, dry place away from direct sunlight. A pantry or cupboard works perfectly.

• For longer storage, consider refrigerating the citrus peels. Place them in an airtight container or a resealable plastic bag to maintain their texture and taste. They should last up to a month in the fridge.

• If you want to keep your citrus peels for an extended period, freezing is an excellent option. Lay the peels out on a baking sheet in a single layer and freeze them for about an hour. This prevents them from sticking together.

• Once the citrus peels are individually frozen, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of their freshness. They can be stored in the freezer for up to six months.

• When you're ready to use the frozen citrus peels, simply take out the desired amount and let them thaw at room temperature for a few minutes. They will retain their delightful flavor and texture, perfect for garnishing desserts or adding a zesty touch to your favorite recipes.

• For an extra touch of flavor, consider dusting the citrus peels with a bit of sugar before storing. This not only enhances their sweetness but also helps to preserve them.

• If you notice any signs of mold or an off smell, it's best to discard the citrus peels. Freshness is key to enjoying their vibrant taste and aroma.

• Preheat your oven to 250°F (120°C). Spread the citrus peels evenly on a baking sheet lined with parchment paper. Warm them for about 10 minutes, or until they are just heated through. This method helps maintain their delightful texture and flavor.

• If you prefer a quicker method, use a microwave. Place the citrus peels on a microwave-safe plate. Heat them on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them too soft or chewy.

• For a stovetop method, lightly sauté the citrus peels in a non-stick pan over low heat. Stir continuously for 2-3 minutes until they are warmed through. This method can add a slight caramelized touch to the peels, enhancing their sweetness.

• If you have an air fryer, set it to 250°F (120°C). Place the citrus peels in the basket and heat for 5-7 minutes. This method ensures they stay crispy and flavorful.

• For a more traditional approach, use a double boiler. Place the citrus peels in the top part of the double boiler and gently heat over simmering water for about 5 minutes. This method keeps the peels moist and prevents them from drying out.

• Peeler: To remove the outer layer of the citrus fruits cleanly and efficiently.

• Knife: To cut the citrus peels into thin strips.

• Cutting board: Provides a stable surface for cutting the citrus peels.

• Saucepan: Used to combine water and sugar and bring the mixture to a boil.

• Measuring cup: Ensures accurate measurement of water and sugar.

• Wooden spoon: For stirring the syrup mixture and ensuring the sugar dissolves completely.

• Baking sheet: To place the citrus peels on for drying.

• Parchment paper: Lines the baking sheet to prevent the peels from sticking.

• Tongs: To safely remove the citrus peels from the hot syrup.

• Cooling rack: Optional, but can be used to allow air circulation around the peels for faster drying.

Use a vegetable peeler: Quickly peel the citrus fruits by using a vegetable peeler instead of a knife. This ensures even, thin strips.

Boil water in advance: Pre-boil the water in a kettle to save time when making the syrup.

Simultaneous tasks: While the citrus peels are simmering, prepare your baking sheet with parchment paper to save time.

Quick drying: Speed up the drying process by placing the baking sheet in a low-temperature oven (around 200°F) for 30 minutes instead of letting it dry overnight.