Candied Citrus Peel Boil Recipe
This candied citrus peel recipe makes for a great cocktail garnish. Or add a slice to hot tea water and enjoy. Store out of direct sunlight.
Ingredients
- 6 oranges (or other citrus fruit, cut into slices or strips and remove white pith)
- water
- 4 cups sugar
- 2.5 cups water
- sanding sugar (if desired)
Instructions
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To make candied citrus peel, begin by simmering the citrus slices in the first amount of water for about 5 minutes. No amount of water is given. You just need to cover the slices and stir often.
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After 5 minutes, drain and discard the water.
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Next, combine the second amount of water with the 4 cups sugar and simmer until the sugar is dissolved.
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Once the sugar dissolves in the water, add the citrus slices. You can add the ends here too, or add them when the slices are done. They're not candied citrus peel yet, but they will be soon! Blanching will not work, be sure to simmer for about an hour, or until they become translucent then remove from the heat.
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Remove the slices with a slotted spoon and set them to drain on a wire rack over parchment paper. If the ends aren't translucent by now, you can simmer them until they are. Then let them cool in the liquid.
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If you want to use sanding sugar simply toss or dip in a bowl of sugar; just be sure to do it before they cool.
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When the candied citrus peel is completely cool, it will have hardened and the sugar will have a glass-like coating. It should be very hard. Some people even dip half of them in melted chocolate for a complex flavor treat!
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Place them in an airtight container and store out of direct sunlight. I use a quart canning jar.
Notes
This recipe uses sugar for sweetness and to make candied peels. I have not found a sugar substitute that will candy and preserve the orange peel, or other citrus fruit, as well. You'll need a nonreactive pan, like a stainless steel saucepan. I've used glass pans, but I like the steel better.