Easy Candied Citrus Peel
If you want to elevate your desserts or add a citrus element (the acidity of citrus works wonders with buttery desserts), then incorporate candied citrus peels - orange, tangerine, lemon or lime! So easy to make, and you probably already have the ingredients at home. You can chop it up and add it to cakes or cookies, or eat it plain - so good! But be sure to make it ahead of time, as it takes 1-2 days to completely dry.
Here's how to make it:
2 large oranges, 1/4 inch of top and bottom cut off
4 cups granulated sugar, divided
3 cups water
Cut the peel on each orange into 4 vertical segments without cutting all the way through the orange.
Remove each segment (including white pith - the spongy substance between the peel and the fruit) in 1 piece.
Cut the peel into 1/4-inch-wide strips.
Cook the peel in a large pot of boiling water for about 15 minute. Then drain the water, rinse the peels, and drain again.
Bring 3 cups of the sugar and 3 cups water to boil in a medium saucepan over medium heat, stirring constantly to dissolve the sugar.
Once the sugar is completely dissolved, add the peel and return to boil.
Reduce the heat to low and simmer until the peel is very soft, about 45 minutes. Drain the water.
Put the last cup of sugar on a rimmed baking sheet and toss the peel, separating the strips.
Remove the peel from the sugar and transfer them to a sheet of foil. Let stand until the coating is dry, usually about 1 to 2 days.
If you want to use some later, wrap the peel in plastic wrap and freeze for up to 2 months.
Did you make it? Share pics in the comments!