Cut a slice off the top and bottom of each fruit. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. There is no end to the variations that are possible. I started stockpiling citrus peels in earnest near the beginning of the coronavirus quarantine in New York City. Chop them up and use them in other baking and candy recipes, roll them in sugar to give them a crunchy shell, or dip them in chocolate for the ultimate treat! A guide to this gluten-free baking staple. If some of your peel still has the flesh sticking to it, no big deal — just use your knife to scrape it off. I candy my own orange & lemon peels for fruitcakes and other desserts. Next, we’ll blanch the peel; as mentioned, this process removes the bitterness. Do it right, and you know that it takes time -- lots of time and lots of space. I use frozen lemonade or orange juice to boil them in instead of simple syrup. You can keep unused citrus rinds in a plastic bag in the freezer until you’re ready to candy them. The more you repeat this step, the less bitter it will be. Cut the rings in half so the peels are in long strips. Some people complained of bitterness. For that reason, I use navel oranges or thick-skinned lemons (like the huge ones that grow everywhere in Southern California). I only chopped my pile into thirds, which is enough to keep most of the strips fairly long (if you want it that way) without tangling. My favorite candied citrus peel is grapefruit, where you actually WANT the white part. Bring to a boil over medium heat. Candied Citrus Peel Holiday 2004. Then drain. These peels adds extra appeal as garnish for all kinds of desserts. Dump the peel in the saucepan. If you do give it a try, let us know how it goes. I love this stuff. Or dip one end in thinned royal frosting and let dry (experiment with different flavors). The simplest way to remove the peel is to just use a sharp paring knife, though a vegetable peeler will also work. Repeat the boiling step three times (see Editor's Note). Be careful, though, because too much boiling will render your candy tasteless. The more you repeat this step, the less bitter it will be. If you'd like, you can also save the discarded syrup to use as a fruity addition to summer drinks. Drain water, and repeat with fresh cold water. The content of this field is kept private and will not be shown publicly. Do like several others suggested and blanch the peel in fresh water at least twice, for 10 minutes each time. Best of luck and happy baking! This resulted in tender strips of peel. The fruit is … I used 4 small lemons (could have used 5 or 6 with just the peelings). Repeat this process 2 more times, using fresh water each time. See our complete collection of Tips and Techniques posts. A totally foolproof, wonderfully easy Candied Orange Peel recipe that makes sweet and bright orange peel candy – perfect for the holidays!. It should be almost translucent. I peeled the lemon in one long thin strip, spiraling around the lemon. Bring a small pot of water to a boil and blanch the strips for 10 seconds. Add comma separated list of ingredients to exclude from recipe. Repeat once more for a total of three blanchings. You can buy candied citrus peel but it is never as good as homemade. I boiled the lemons just once for 5 minutes. It is a way to preserve the skin of the fruit to be used in … Bring to a boil, stirring to dissolve the sugar. 2-3 times is usually enough. Or dip one end in melted chocolate and let cool (excellent with orange or lemon peels). Stored in an airtight container in a cool, … Notes: Use an equal amount of lemons or grapefruits in place of the oranges if you like. 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