Candied Citrus Peels
Hello & Happy Wednesday!!
I’ll be honest. I’m not, and have never been a fan of orange anything.
Whenever I envision orange, I think of seeds, a sticky mess, and see flashbacks of reaching for the last popsicle and it always being the last one, which was always orange.
While they are still messy, oranges can have no seeds (umm yassss) and makes enjoying this glorious fruit not a full time job with removing the seeds.
From a distance this recipe for Candied Citrust Fruit didn’t appear as though it would be a good fit for my tastebuds, but I was greatly mistaken. Candied citrus fruit is amazing, effortless, and the perf treat for those warm summer months.
You can candy lemons, limes, grapefruits, and oranges with a handful of ingredients and just 45mins!!
What I love most about this recipe is that it’s affordable, easy, has great presentation, actually fun to make, great as a gift, great for entertaining, can be made in bulk, and lasts for a month!
If you’re looking for the perf plant based dessert that can literally be made from scraps of fruit..
You have to try this recipe for Candied Citrus Fruits
Why this recipe rocks:
Great for warm weather
Can be used to top various desserts
Great for entertaining
Great for gifts
Can be made literally with waste (fruit peels)
- 2 oranges (any variety)
- 2 lemon
- 2 limes
- 3 1/2 cups (1 1/2 lb./750 g.) superfine sugar
- 3 cups water
- 2-3 cups for coating
- Scrub the fruit thoroughly under cold running water to remove any dirt and wax. Soak in vinegar for 10 minutes if needed. Cut the ends off the fruit and working around in a circle make slices (as seen in the picture above) Make the slices, then when needed, peel. Slices should be thin as they will cook more evenly and are less likely to be cooked inadequately. Keep the slices about 1inch apart, and peel the white pith to the flesh after you remove the slices. Cut each peel section lengthwise into long strips about 1/4 inch (6 mm.) wide.
- In a large nonreactive saucepan, combine the water and sugar. Stir until sugar is dissolved. Add the fruit, and bring to a boil, reduce the heat to low, and simmer, uncovered, until the peels begin to soften, 40-45 minutes. Drain. Be sure to drain fully.
- Using a slotted spoon, transfer the peels to a tray that is coated with 2 cups of sugar.
- Place the remaining 2-3 cups sugar on a baking sheet. Working in batches, toss the peels in the sugar. Transfer the peels to a sheet of waxed paper, spacing them so they do not touch. Let the candied peels dry for 1-2 hours. Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 1 month. Makes about 1 1/2 cups
- To make it more sweet, melt some vegan chocolate and dip the candied peels in it.