Candied Orange Or Lemon Peel Recipe

Orange or lemon peel: The outer skin of oranges or lemons, cut into strips. Provides the base for the candied treat.

Sugar: Used to create a sweet syrup that candies the citrus peels.

Water: Combined with sugar to make the syrup and used to boil the peels.

When boiling the peels in water, make sure to change the water each time you drain and repeat the process. This helps to remove any bitterness from the orange or lemon peels, ensuring a sweeter and more pleasant final product.

• orange or lemon peel - Substitute with grapefruit peel: Grapefruit peel has a similar texture and can be candied in the same way, offering a slightly different but still citrusy flavor.

• orange or lemon peel - Substitute with lime peel: Lime peel provides a more tart and tangy flavor, which can be a refreshing alternative in candied form.

• sugar - Substitute with honey: Honey can be used to candy the peels, giving them a unique floral sweetness and a slightly different texture.

• sugar - Substitute with maple syrup: Maple syrup adds a rich, caramel-like flavor to the candied peels, though the final product may be a bit stickier.

• water - Substitute with orange juice: Using orange juice instead of water can enhance the citrus flavor of the candied peels.

• water - Substitute with lemon juice: Lemon juice will add an extra tangy kick to the candied peels, intensifying their citrusy taste.

• Allow the candied peels to cool completely on the cooling rack. This ensures they are dry and ready for storage.
• Once cooled, roll the peels in a bit of extra sugar if desired. This adds an extra layer of sweetness and helps prevent sticking.
• Store the candied peels in an airtight container. A glass jar with a tight-fitting lid works wonderfully to keep them fresh.
• Keep the container in a cool, dry place. The pantry or a cupboard away from direct sunlight is ideal.
• For longer storage, place the candied peels in a resealable plastic bag and store them in the refrigerator. This can extend their shelf life up to a month.
• To freeze, lay the candied peels in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen peels to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
• When ready to use, thaw the candied peels at room temperature or in the refrigerator. They can be enjoyed as a sweet treat or used in various desserts and baked goods.

• gently warm the candied peels in a microwave for 10-15 seconds. this method is quick and helps retain their chewy texture.
• place the candied orange or lemon peel in a preheated oven at 250°F (120°C) for about 5-10 minutes. this will help to refresh their crispiness.
• for a more controlled reheating, use a double boiler. place the peels in the top part and gently heat until they are warm and pliable. this method ensures they don't dry out.
• if you prefer a softer texture, steam the candied peels for a few minutes. place them in a steamer basket over simmering water until they are warmed through.

• Saucepan: Used to combine water and sugar, and to simmer the peels until they become translucent.

• Cutting board: Provides a stable surface to cut the orange or lemon peels into strips.

• Knife: Essential for cutting the peels into uniform strips.

• Measuring cups: Used to measure the correct amounts of water and sugar.

• Strainer: Helps to drain the water from the peels after boiling.

• Cooling rack: Allows the candied peels to dry properly after simmering.

• Wooden spoon: Useful for stirring the sugar and water mixture, and for ensuring the peels are evenly coated while simmering.

• Large pot: Needed for boiling the peels in water to remove bitterness.

Blanch efficiently: Boil the peels in a large batch to save time on multiple rounds of blanching.

Use a mandoline: Slice the orange or lemon peel quickly and uniformly with a mandoline slicer.

Simmer in bulk: Double the sugar syrup and peels to make a larger batch at once.

Dry faster: Use a dehydrator to speed up the drying process instead of air drying.

Prep ahead: Prepare the peels the night before and store them in the fridge to save time on the day of cooking.