Candied Citrus Peel Recipe

When I saw this recipe, I couldn't resist the vision of slivers of golden sweetness glistening like trapped sunshine in a jar. Best of all, the recipe is simple - a lot of steps, but really simple. And the results?  Amazing.

Candied Citrus Peel Recipe

4 oranges

2 lemons

2 grapefruits

4 c. sugar

Step 1

Unless you're lucky enough to have a tree nearby, your fruit will have a bit of wax on it. Since you'll be eating the peel, you want to wash it well.  Then...peel, peel, peel.  Place the fruit in a bowl in your fridge for snacks.

Step 2

Slice the peel 1/4" wide.

Step 3

Put peel in a pot.  Add water until it covers the peel by an inch or two. Bring water to a boil, then reduce heat to a simmer for 40 minutes or until the citrus peel is tender.  Drain peel and set aside. 

Step 4

In your pot, pour 6 cups of water and then add the 4 c. sugar.  Bring to a boil, stirring frequently, until the sugar dissolves.  Add peel and let simmer, stirring to prevent scorching, for 30 minutes or until the peel starts to get translucent. Drain.  Carefully. The syrup is a sticky, hot mess.

Step 6

While your peel is draining, put two cups of sugar in a blender and whirl until it's superfine.  Or just buy superfine sugar.  Which would be a lot easier. And you wouldn't have to worry about accidentally inhaling sugar dust.

Step 7

Working in small batches, toss the citrus peel in sugar and then lay out on wax paper coated cookie sheets for 1-2 hours. (At this point, my entire kitchen, including me, was coated in sugar. Hence...no pictures.)

Step 8

Store in jars up to one month.

And what can you do with candied citrus peel? Chop it up to top muffins or cake or scones.  Dip it in dark chocolate for a special treat. Add it to your ice cream sundae. Use it as a garnish for your New Year's cocktail.

Or, do what Chad and I did and eat it plain.

Enjoy!