Candied Citrus Peel

Annabelle Breakey
An unusual whole-peel technique is used to make this classic holiday candy. Prep and Cook Time: 5 hours, plus at least 8 hours of drying time. Notes: Use an equal amount of lemons or grapefruits in place of the oranges if you like. The peel keeps at room temperature in an airtight container for up to 2 weeks.

Yield:

Makes about 6 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 126
Caloriesfromfat 1 %
Protein 0.2 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 32 g
Fiber 0.0 g
Sodium 0.0 mg
Cholesterol 0.0 mg

Ingredients

5 pounds oranges (see Notes), washed and dried
8 cups sugar, divided

Preparation

1. Halve and juice fruit; reserve juice for another use. Put peels in a large pot and cover with cold water. Bring to a boil and cook 3 minutes. Drain. Return peels to pot, cover with cold water, bring to a boil, cook 3 minutes, and drain. Repeat once more. Spread peels on baking sheets and let sit until cool enough to handle, 20 minutes.

2. Using a soup spoon, scrape out the membranes and discard. Cut peels into strips and set aside.

3. In a large, heavy pot over high heat, bring 8 cups water and 6 cups sugar to a boil. Add peels, reduce heat to maintain a steady, gentle simmer, and cook, stirring occasionally, until peels are tender, sweet, and translucent, 3 hours. (Don't let sugar brown or caramelize.) Drain peels and spread on wire racks set over baking sheets. Let sit until dry, at least 8 hours.

4. Toss a handful of peels with remaining 2 cups sugar. Shake off excess sugar and put in an airtight container. Repeat with remaining peels.

Note: Nutritional analysis is per 1/4 cup.

Note:

December 2007