Once you’ve tasted freshly candied citrus, you’ll never waste your time with the store-bought drudgery.
Makes about 1 1/2 cups
- 7 to 8 assorted citrus, such as navel oranges, lemons, or limes
- 2 cups granulated sugar
Use a sharp knife to remove the peel from the fruit in wide pieces, slicing deep enough to just barely expose the flesh inside. Place the peel on the cutting board with the white side face up and carefully remove about half the pith by slicing horizontally in a sawing motion. Discard the removed pith and save the fruit for juice or snacks.
In a small saucepan, place the peel and add enough cold water to cover. Bring to a boil over medium heat. When it reaches a boil, drain off the water and replace with fresh cold water.
Return to a boil once more and cook until tender, about 10 minutes, then drain again and transfer the peel to a small bowl.
Bring 2 cups water and the sugar to a boil in the saucepan over medium heat, stirring just until the sugar has dissolved. Carefully add the peel to the sugar syrup and adjust the heat to a simmer.
Place a lid on the pot slightly ajar and cook the peels, stirring occasionally, until the pieces are translucent, about 20 minutes.
Remove the pan from the heat and allow the peel to cool completely in the syrup.
Storage: Candied peel can be stored in its syrup in a covered jar in the refrigerator for up to 1 month, or drained, air dried, and stored in an airtight container at room temperature for up to 3 months.
Recipe from “Fruit Cake” by Jason Schreiber. Copyright 2020 by Jason Schreiber. Used with permission from William Morrow, an imprint of HarperCollins. All rights reserved.