Candied Citrus Peel Recipe - Cooking Index
Candied Citrus Peel Recipe - Cooking Index
| 1 | Blood orange or navel orange | |
| 1 | Lemon | |
| 1/2 | Pink grapefruit | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 59ml | Water |
Using vegetable peeler, remove peel (colored part only) from fruit in 1 1/2- to 2-inch-long pieces. Cut peel into very thin strips (about 1/16-inch wide). Bring small saucepan of water to boil. Add strips and boil 5 minutes. Drain. Repeat.
Bring sugar and 1/4 cup water to simmer in small saucepan, stirring until sugar dissolves. Add blanched citrus peel, cover, and simmer 3 minutes. Transfer syrup with peel to small bowl. Cover and chill overnight. (Can be made 1 week ahead. Keep chilled.)
Using slotted spoon, transfer citrus peel to paper towels to drain before using.
This recipe yields about 1/2 cup.
Source:
Bon Appetit, December 2004
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