Candied Citrus Peel Recipe

1. Prepare the Citrus Peels:
Wash the citrus fruits thoroughly.
Slice off the ends of each fruit, then score the peel into quarters. Carefully remove the peel from the fruit, keeping the pieces as intact as possible.
Slice the peel into thin strips, about 1/4 inch wide.
2. Boil the Peels:
Place the sliced peels in a medium saucepan and cover with cold water.
Bring to a boil over medium heat, then drain. Repeat this process 2-3 times to reduce bitterness.
3. Make the Syrup:
In the same saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium heat until the sugar dissolves to create a simple syrup.
Add the drained citrus peels to the syrup and simmer over low heat for 45-60 minutes, stirring occasionally, until the peels are translucent.
4. Coat and Dry the Peels:
Using a slotted spoon, transfer the candied peels to a wire rack placed over parchment paper. Let them dry for 4-6 hours or overnight.
Optional: Toss the dried peels in the remaining sugar to coat them.
Tips for Success:
Storage: Store the candied peels in an airtight container at room temperature for up to 2 weeks.
Flavor Variations: Add a touch of vanilla or cinnamon to the syrup for extra flavor.
Chocolate Dip: Once dried, dip the peels in melted dark or milk chocolate for an extra indulgence.
Serving Suggestions:
Use as a garnish for cocktails or desserts.
Chop and add to cookies, muffins, or scones.
Enjoy as a sweet treat alongside tea or coffee.
This Candied Citrus Peel recipe is a versatile and flavorful addition to your kitchen repertoire, perfect for brightening up any dish or occasion!