Citrus Bliss: Homemade Candied Orange and Lemon Peel
Experience the vibrant and invigorating flavors of homemade candied orange and lemon peel with this delightful recipe. Perfectly candied, the peels possess a burst of natural citrus flavor that will elevate your baked goods, desserts, and snacks to a whole new level. This simple yet rewarding process allows you to transform fresh citrus fruits into a luxurious treat that can be stored for months. With your zest-studded kitchen and a little organization, you can make batches of this sweet treasure and impress friends and family alike. Each bite captures the essence of sunny orchards and brings joy to your culinary creations. Whether you're using them to add flair to cakes, cookies, or even savory dishes, this homemade candied peel will become a staple in your pantry.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Oranges
6 (Scrubbed and peeled)
Caster sugar
1 1/2 cups (Divided into two portions)
Water
2 1/2 cups (Cold and for boiling)
Extra caster sugar
To taste (For coating)
Instructions
1
Begin by thoroughly scrubbing the oranges under running water to remove any wax or dirt.
2
With a sharp knife, carefully remove the peel and pith in large segments, ideally cutting the peel into quarters for ease of handling.
3
Place the citrus peel in a medium-sized saucepan and cover it with cold water. Bring the water to a boil over medium heat, then reduce the heat and let it simmer for 10 minutes. Drain the mixture.
4
Repeat the boiling and draining process two more times. This step ensures the pith becomes tender and translucent. If the pith is still opaque, repeat the process once more.
5
Once drained, slice the peel into strips approximately 3 mm thick or leave them as attractive quarters according to your preference.
6
In a clean saucepan, combine the caster sugar and water. Stir gently over low heat until the sugar fully dissolves, forming a syrup.
7
Add the prepared citrus peel to the syrup and let it simmer gently for 45 to 60 minutes until the syrup thickens and nearly vanishes.
8
After simmering, remove the saucepan from heat. Transfer the candied peel to a wire rack placed over a baking paper-lined tray. Cover it with a clean kitchen towel and let it dry overnight at room temperature.
9
Once dried, roll the peel in extra caster sugar to lightly coat it, enhancing its sweetness.
10
To ensure the peel dries completely, arrange the sugar-coated pieces in a single layer on fresh baking paper. Let them sit for 2-3 days until they become touch dry.
11
Finally, store the candied peel in airtight containers in a cool, dark space. It will last for several months when kept under the right conditions. Use kitchen scissors to snip into smaller pieces whenever needed for your recipes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Bliss?
Citrus Bliss is a recipe for making vibrant and invigorating homemade candied orange and lemon peel.
How many oranges are needed for this recipe?
You will need 6 oranges that have been scrubbed and peeled.
What type of sugar is used for candying the peel?
The recipe calls for caster sugar, both for the syrup and for the final coating.
Why must the oranges be scrubbed before use?
Scrubbing the oranges under running water ensures any wax or dirt is removed from the skin.
How should the peel be removed from the fruit?
Carefully remove the peel and pith in large segments using a sharp knife, ideally cutting them into quarters.
What is the first step in cooking the citrus peel?
Place the peel in a saucepan, cover with cold water, bring to a boil, and simmer for 10 minutes before draining.
How many times should the boiling and draining process be repeated?
The process should be repeated three times in total to ensure the pith becomes tender.
What should I do if the pith is still opaque after three boils?
If the pith remains opaque after three cycles, repeat the boiling and draining process one more time.
How should the peel be sliced for candying?
Once drained, slice the peel into strips approximately 3 mm thick or leave them in quarters.
How do you prepare the sugar syrup?
Combine caster sugar and water in a clean saucepan and stir gently over low heat until the sugar dissolves.
What is the ratio of sugar to water for the syrup?
The recipe uses 1 1/2 cups of caster sugar and 2 1/2 cups of water.
How long does the peel simmer in the syrup?
The peel should simmer gently in the syrup for 45 to 60 minutes.
When is the syrup simmering stage complete?
The process is finished when the syrup thickens and nearly vanishes.
How should the candied peel be dried initially?
Transfer the peel to a wire rack placed over a baking paper-lined tray and cover with a clean kitchen towel.
How long is the initial drying period?
The peel should dry overnight at room temperature.
When do I add the extra caster sugar coating?
Roll the peel in extra caster sugar after it has dried overnight.
How long is the final drying stage after sugar coating?
Arrange the pieces in a single layer and let them sit for 2-3 days until they are touch dry.
What is the best way to store homemade candied peel?
Store the finished peel in airtight containers in a cool, dark space.
How long does the candied peel last?
When stored under the right conditions, the candied peel will last for several months.
How can I use candied peel in cooking?
It can be used to add flavor to cakes, cookies, desserts, and even savory dishes.
Can I cut the candied peel into smaller pieces?
Yes, you can use kitchen scissors to snip the peel into smaller pieces as needed for your recipes.
Is the pith removed or kept?
The pith is kept attached to the peel and becomes tender and translucent during the boiling process.
What is the texture of the finished peel?
The peels are perfectly candied with a natural citrus burst and a touch-dry sugar coating.
What are the primary ingredients?
The four ingredients are oranges, caster sugar, water, and extra caster sugar for coating.
Can this recipe be used for lemon peel?
Yes, the recipe is designed for both orange and lemon peel.
What kind of tray is needed for drying?
A wire rack placed over a tray lined with baking paper is recommended.
Does the syrup need to be stirred constantly?
Stir gently over low heat only until the sugar fully dissolves to form the syrup.
What are the tags associated with this recipe?
Tags include candied citrus peel, homemade candy, orange peel, and lemon peel.
Is this a good recipe for pantry staples?
Yes, it is considered a sweet treasure that can become a long-lasting staple in your pantry.
What kind of heat is used for simmering the syrup?
The syrup and peel should be simmered gently, typically over low to medium-low heat.