Candied orange and lemon peel

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For years I’ve wanted to do this. Every time, as I gather all the ingredients to make Stollen in early December, I think I really should make candied citrus peel myself. But caught in the rush I end up scrambling and scouring stores desperately to find an acceptable option — usually just barely.

So I’m quite excited. It’s not as if I’d suddenly been graced with lots more time, rather to the contrary, but I guess that’s how it works.

It does take time — a few hours. Peeling, cutting, staying close to the boil. Repeating. It’s time-consuming. But simple. It’s meditative. And worth it.

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Orange peel

I candied the peel to use in Stollen, but there is plenty left over, which can be eaten as is, rolled in sugar, or dipped in dark melted chocolate to make orangettes. Mmmm.

5 oranges

3 cups (600 g) sugar

1 1/2 cups (350 ml) water (more for the first step)

To peel the oranges, trim off a ‘cap’ at either end so the orange sits in a stable position. Cut pieces of peel, equal to approximately a sixth of the fruit, from top to the bottom, including the pith and a bit of fruit. (The flesh can be used elsewhere for example in a fruit salad.) Slice the pieces of peel into strips 1/2 to 1-inch (1 to 2 cm) wide.
Place the peel in a smallish saucepan, cover with water, bring to a simmer and boil for a couple of minutes. Drain, discarding the water. Cover the peel with fresh water and repeat this three times (4 boils altogether).

Rinse the saucepan. Pour the sugar and 1 1/2 cups (350 ml) water, bring to a boil, then add the peel. Simmer, partially covered, for about an hour, removing scum if it occurs, until the peel is soft and translucent on the sides. (The pith should be translucent too.)

Place the pieces of peel on a rack or baking sheet covered with parchment paper and let dry for 24 to 36 hours.

Keep the syrup in the fridge and mix with sparkling water for a refreshing drink, or drizzled over plain yogurt.

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Lemon peel
(Same technique but the quantities are halved, and lemon peel can also be dipped in dark chocolate to make ‘lemonettes’!)

5 lemons

1 1/2 cups (300 g) sugar

3/4 cup (200 ml) water (more for the first step)

To peel the lemons, trim off a ‘cap’ at either end so the orange sits in a stable position. Cut pieces of peel, equal to approximately a sixth of the fruit, from top to the bottom, including the pith and a bit of fruit. (The flesh can be used elsewhere for example in a fruit salad.) Slice the pieces of peel into strips 1/2 to 1-inch (1 to 2 cm) wide.

Place the peel in a smallish saucepan, cover with water, bring to a simmer and boil for a couple of minutes. Drain, discarding the water. Cover the peel with fresh water and repeat this three times (4 boils altogether).

Rinse the saucepan. Pour the sugar and 3/4 cup (200 ml) water, bring to a boil, then add the peel. Simmer, partially covered, for about an hour, removing scum if it occurs, until the peel is soft and translucent on the sides. (The pith should not be white anymore, completely translucent.)

Place the peels on a rack or baking sheet covered with parchment paper and let dry for 24 to 36 hours.

Keep the syrup in the fridge and mix with sparkling water for a refreshing drink, or drizzled over plain yogurt.

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Related posts

Stollen

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4 Responses to “Candied orange and lemon peel”

  1. Oui, Chef Says:

    So glad you posted a recipe for making these treats. I’ve always wanted to do it but never have….no more excuses.

    • valerie Says:

      Yep, Steve. And I really recommend cutting the peel generously with a sliver of fruit (Dorie Greenspan tip), which makes for a very moist orangette.

  2. baconbiscuit212 Says:

    I love candying citrus peels. So versatile, actually.

    Hope that all is going well! How is the move going?

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