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Around the holidays I always see people buying and eating expensive store bought candied citrus peels. This year I made my own. It's relatively easy and inexpensive, but it does take a bit of time.
This recipe is for the basic peels. There are two optional variations: 1) dipping the peels in chocolate and 2) leaving the final coating of sugar off so that you can use the peels for baked goods.
This recipe is for the basic peels. There are two optional variations: 1) dipping the peels in chocolate and 2) leaving the final coating of sugar off so that you can use the peels for baked goods.
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Signing UpStep 1Ingredients
Fruit
Decide what kind of citrus peel you want to candy. Grapefruits, lemons, and oranges are the traditional ones; I've also heard of people using limes. Adjust the amount of fruits you purchase based on how big they are. Two grapefruits are about equal in peel amount to three/four oranges, or four/five lemons or limes, depending on size. You want fruit with a thicker peel.
Granulated Sugar
I've used different amounts of sugar for different amounts of fruit peel. On my first go, I used four cups of sugar to four cups of water to three oranges. The second time, I used two cups of sugar to two cups of water to two grapefruits. For more peel, use a larger amount of sugar and water, for less peel use less. Just make sure you have enough syrup to keep the fruit covered the whole time.
Water
Just like what it sounds like. Make sure to use cold (or at least cool) water during the blanching process. Also make sure to keep the ratio of water to sugar the same while making the syrup. Otherwise, nothing special here.
Optional: Chocolate
Peels can be dipped in chocolate after they've been cooked in syrup. Dark or milk chocolate go well with the orange peels. I'm planning to try dark chocolate with the lime peels as well.
Equipment
For this to work well, you need to be prepared ahead of time for the various stages. You'll want a good paring knife for the cutting step, a large pot for the cooking steps, and a colander, a metal drying rack and wide, shallow bowl for the drying/sugaring step.
Decide what kind of citrus peel you want to candy. Grapefruits, lemons, and oranges are the traditional ones; I've also heard of people using limes. Adjust the amount of fruits you purchase based on how big they are. Two grapefruits are about equal in peel amount to three/four oranges, or four/five lemons or limes, depending on size. You want fruit with a thicker peel.
Granulated Sugar
I've used different amounts of sugar for different amounts of fruit peel. On my first go, I used four cups of sugar to four cups of water to three oranges. The second time, I used two cups of sugar to two cups of water to two grapefruits. For more peel, use a larger amount of sugar and water, for less peel use less. Just make sure you have enough syrup to keep the fruit covered the whole time.
Water
Just like what it sounds like. Make sure to use cold (or at least cool) water during the blanching process. Also make sure to keep the ratio of water to sugar the same while making the syrup. Otherwise, nothing special here.
Optional: Chocolate
Peels can be dipped in chocolate after they've been cooked in syrup. Dark or milk chocolate go well with the orange peels. I'm planning to try dark chocolate with the lime peels as well.
Equipment
For this to work well, you need to be prepared ahead of time for the various stages. You'll want a good paring knife for the cutting step, a large pot for the cooking steps, and a colander, a metal drying rack and wide, shallow bowl for the drying/sugaring step.
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Big thanks man.
Bas
If i ever post a certain recipe (ontbijtkoek) i have in mind, i'll refer readers to your delightful instructions for the peel bit.
cheers, Z.
I can tell by the small size of the reflection on the skin that the grapefruit on top has a very very smooth skin. The other fruit in the bowl has a more mottled reflection which is spread out over a little more area. In fact that one on top has a very smooth skin compared to most citrus. The light brown dots on the skin are another indicator of good quality fruit. What I have found with citrus is the smoother the skin, the thinner the skin and the sweeter the fruit. Once you learn what smooth skin looks like and what it means to the eating enjoyment, there might be times when you walk by the citrus bins completely, because there is not one fruit in there that meets your new standards. I discovered this on my own but apparently I had a natural affinity for grapefruit with smoother skins. I made the mistake of ordering grapefruit at a restaurant once and got one of those thick skinned, mottled, freaks. Normally I eat Texas Red or Ruby Red with the smoothest skins. I cut them into wedges and suck the flesh out in one bite. They are great eating grapefruit.
I had not considered dipping orange peels in chocolate, though -- I will definitely add that to my holiday citrus peel this year. Thanks for the inspiration and a well-written Instructable :-)
i will try!