Candied Citrus Peel
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Quarter fruit lengthwise and remove peel (including white pith) in 1 piece from each quarter, reserving fruit for another use
2
Cut peel lengthwise into 1/3-inch-wide strips (if using grapefruit, cut peel in half crosswise first)
3
Put peel in a large bowl and cover with cold water, then soak 1 hour
4
Drain in a colander
5
Quarter fruit lengthwise and remove peel (including white pith) in 1 piece from each quarter, reserving fruit for another use
6
Cut peel lengthwise into 1/3-inch-wide strips (if using grapefruit, cut peel in half crosswise first)
7
Put peel in a large bowl and cover with cold water, then soak 1 hour
8
Drain in a colander
9
Blanch peel: Transfer peel to a wide 4- to 6-quart heavy pot
10
Add cold water to cover by 1 inch and bring to a boil
11
Reduce heat and simmer 10 minutes, then drain in colander
12
Repeat blanching process 2 more times
13
Cover peel once more with cold water and simmer until skin side is tender, about 30 minutes, then drain in colander
14
Transfer peel to a wide 4- to 6-quart heavy pot
15
Add cold water to cover by 1 inch and bring to a boil
16
Reduce heat and simmer 10 minutes, then drain in colander
17
Repeat blanching process 2 more times
18
Cover peel once more with cold water and simmer until skin side is tender, about 30 minutes, then drain in colander
19
Cook peel in syrup: Return pot to stovetop and add 6 cups sugar and 6 cups water
20
Bring to a boil, stirring until sugar is dissolved
21
Wash down any sugar crystals clinging to side of pot with a pastry brush dipped in cold water
22
Add food coloring (if using) and boil syrup, uncovered and undisturbed, until it registers 220°F on thermometer, about 30 minutes
23
Add peel and simmer over low heat until translucent, about 45 minutes
24
Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours
25
Return syrup with peel to a boil and boil, uncovered and undisturbed, until it registers 226°F on thermometer, about 30 minutes
26
Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours
27
Return syrup to a boil once more and boil, uncovered and undisturbed, until it registers 228°F on thermometer, about 30 minutes
28
Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours
29
Return pot to stovetop and add 6 cups sugar and 6 cups water
30
Bring to a boil, stirring until sugar is dissolved
31
Wash down any sugar crystals clinging to side of pot with a pastry brush dipped in cold water
32
Add food coloring (if using) and boil syrup, uncovered and undisturbed, until it registers 220°F on thermometer, about 30 minutes
33
Add peel and simmer over low heat until translucent, about 45 minutes
34
Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours
35
Return syrup with peel to a boil and boil, uncovered and undisturbed, until it registers 226°F on thermometer, about 30 minutes
36
Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours
37
Return syrup to a boil once more and boil, uncovered and undisturbed, until it registers 228°F on thermometer, about 30 minutes
38
Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours
39
Dry and coat peel: Reheat syrup with peel over low heat just until syrup has liquefied (peel will have absorbed most of syrup), then drain peel in colander
40
Immediately spread peel, separating pieces, on 2 metal racks set in 2 shallow baking pans and dry, uncovered, until just barely sticky, 8 to 24 hours
41
Spread 1/2 cup of remaining sugar on a plate and roll each piece of peel in sugar to coat well, then transfer to a sheet of wax paper
42
Add more sugar as needed to coat remaining peel
43
(Pour sugar through a medium-mesh sieve occasionally to remove bits of peel and clumps of sugar
44
) Dry sugared peel on wax paper 1 hour
45
Reheat syrup with peel over low heat just until syrup has liquefied (peel will have absorbed most of syrup), then drain peel in colander
46
Immediately spread peel, separating pieces, on 2 metal racks set in 2 shallow baking pans and dry, uncovered, until just barely sticky, 8 to 24 hours
47
Spread 1/2 cup of remaining sugar on a plate and roll each piece of peel in sugar to coat well, then transfer to a sheet of wax paper
48
Add more sugar as needed to coat remaining peel
49
(Pour sugar through a medium-mesh sieve occasionally to remove bits of peel and clumps of sugar
50
) Dry sugared peel on wax paper 1 hour