Candied Citrus Peel

February 23, 2009

Candied Citrus Peel

Lori Adkison, Tucson CSA

This is an easy way to make candied citrus peels. Use a
vegetable peeler or paring knife to peel long strips of zest. Try
to avoid peeling the white pith along with the zest, it can be
quite bitter. You can store the cooked peels in the fridge, in their
syrup, or put them on a drying rack, sprinkle with sugar, and dry
until brittle. Dried peels will store well in an airtight container.

They make excellent additions to cakes and pies, granola and ice
cream. The simple syrup that the peels are cooked in has a
delicious citrus taste, too. Use it in cocktails or other drinks.

For about 1 cup of citrus peel you will need a simple syrup of:

1 ½ cups white sugar
1 ½ cups water

Put zest in a medium saucepan and cover completely with water.
Bring to a boil over high heat. Drain water and repeat the
boiling and draining two more times. Make a simple syrup by
dissolving the sugar in boiling water and returning to a boil.
Then add peels and return to a boil. Remove from heat, let cool
and transfer to a jar for storage in fridge.

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