Candied Citrus Peel

Sugary strips of winter citrus to sweeten your day.

afternoons-and-coffeespoons citrus peel in tin

Citrus season is upon us!  Grapefruit, oranges, lemons, limes, pomelos. Bring it on!  What exactly is a pomelo anyway?  It looks like a lot of skin with small fruit segments.  Lots of pith to scrape off that peel  🙂  .

I make Candied Citrus Peel by boiling strips of peel, with the pith removed, in a sugar-water syrup.  You can use the peel from your favorite citrus to make this candy. Oranges and grapefruit are my favorite. They are the easiest to scrape the pith from. I use my lemon shells to make Limoncello

afternoons-and-coffeespoons citrus peel in colander

This is one of the recipes I get the most requests for.  I started making this because I have a hard time throwing anything away if there is something I can do with it.  A bag of oranges, a sharp knife and a recipe from a Starbucks cookbook was all the inspiration I needed.

The hardest thing about making Candied Citrus Peel is removing the pith-the white flesh on the inside of the peel that is bitter, Bitter, BITTER.  You want to get off as much as possible.  Scraping off the pith before it dries out and a knife with a long thin blade that feels comfortable in your hand is key to removing the bitter stuff and for avoiding scraped knuckles and a sore hand. I scrape my peels right after I eat the piece of fruit, slice them into thin strips and then freeze until I get enough for a batch. 

Peel in pot

You will want to make this on a day when you plan on hanging out at home. It takes a few hours for the sugar to crystallize on the peel. It is amazing to watch it  transform from soft, pliable, inedible peel to sugary coated strips that harden to tart citrus deliciousness.

Wondering what to do with all that candied peel?  No worries. Once you start eating, it is hard to stop. After I bring some to work and give some away to friends and family, I have just enough left to make Sunshine Scones.  And an added bonus, when the tin is empty you will have lots of citrus flavored sugar left to add to a cup of tea or your breakfast cereal.  At my fantasy restaurant this is what I present to the guests at the conclusion of their meal. My signature item. People will rave, you can count on it!

afternoons-and-coffeespoons peel and sgar in pot

[yumprint-recipe id=’19’] Now it’s your turn.  

What is your signature dish?  The one thing people can count on you to make year after year?

afternoons-and-coffeespoons candied citrus peel drying on a wire rack

As always,  thanks for stopping by, and please visit often. 

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