{"id":7960,"date":"2023-12-26T20:07:11","date_gmt":"2023-12-27T01:07:11","guid":{"rendered":"https:\/\/chefroche.com\/?p=7960"},"modified":"2023-12-26T20:53:57","modified_gmt":"2023-12-27T01:53:57","slug":"candied-citrus-peel","status":"publish","type":"post","link":"https:\/\/chefroche.com\/candied-citrus-peel\/","title":{"rendered":"Candied Citrus Peels"},"content":{"rendered":"

Candied Citrus Peels<\/h2>\n

Candied citrus peel is “Wicked Easy” to make yourself, contains no chemicals or additives, and tastes so much better than store-bought!<\/h2>\n

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Sugar and citrus fruit peels are all you need to make candied citrus peels. Besides oranges and lemons, other citrus fruit can also be used such as limes and grapefruits!<\/h3>\n

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Slice both ends off the citrus fruits. Then fillet the peel off vertically by following the contour of the fruit. Trim each peel of any fruit that is attached as well as any excess pith. Then slice each section of peel into 1\/4″ wide strips.<\/h3>\n

Be sure to keep the peeled fruit for other uses such as eating, cooking or juicing.\u00a0<\/h3>\n

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Place the strips of raw citrus peels into a saucepan and cover with water.\u00a0<\/h3>\n

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Boil the strips of raw citrus peels in a pot of water for 15 minutes.\u00a0<\/h3>\n

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Drain the blanched citrus peels in a colander, rinse, and then drain again. Put them back into the saucepan, cover with water, and repeat the process once again. These steps reduce the bitter flavor of the peels.\u00a0<\/h3>\n

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Add one cup of water and two cups of sugar to the saucepan and bring it to a boil. Let is simmer for a couple of minutes until the sugar is dissolved.\u00a0<\/h3>\n

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Add the blanched citrus peels to the saucepan of boiling sugar water, reduce the heat to low, and simmer for 60 minutes, stirring occasionally, until the peels become translucent, and the cooking liquid becomes lightly syrupy.<\/h3>\n

Don’t discard the cooking liquid because this wonderful citrus-flavored simple syrup can be used in numerous other ways, such as with baked goods or cocktails.\u00a0<\/h3>\n

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Put a cup of sugar into a large bowl. When cooked, use a slotted spoon to remove a few of the cooked citrus peels at a time from the saucepan, allowing the excess syrupy cooking liquid to drip off as needed. Place the hot, wet peels into the bowl of sugar and toss to coat. Then spread the candied citrus peels out onto a wire rack to cool and dry.<\/h3>\n

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The drying process usually takes 1 to 2 days. Once dry, store them in an airtight container, in a cool, dry place. The candied citrus peel will keep for at least a month and even longer in the refrigerator.\u00a0<\/h3>\n

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I like to divide my candied citrus peel into small sandwich bags and then freeze them where they last for numerous months until needed.<\/h3>\n

If you find your candied citrus peel gets hard after a while, don’t worry because they will soften up nicely as they bake in whatever recipe you add them too.\u00a0<\/h3>\n
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Candied Citrus Peels<\/h2>\n
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Candied citrus peel is wicked easy to make at home, contains no chemicals or additives, and tastes so much better than store-bought! <\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>condiment<\/span><\/div>
Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>8<\/span> ounces<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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