I love making sweets during the holiday season. When I first moved into my home with my husband, candied citrus peels were one of the first holiday treats that I made on my own after seeing the recipe in a home and cooking magazine. I quickly discovered that peeling the fruit was the most time-consuming part of the recipe, but the end product is worth every moment of effort. Now I make the sweet citrus treat each holiday season!
- 2 grapefruits, 3 oranges, or 4 lemons
- 4 cups plus extra of white sugar
- 4 cups of water
- Thoroughly wash the fruit.
- Peel the citrus fruit into strips.
- Remove and discard the extra pith. (The pith is the white part on the inside of the peel.)
- Place the peel strips into a saucepan.
- Cover the peels with water.
- Bring the water to a boil.
- Drain the water from the peels.
- Cover the peels with water again.
- Bring the water to a boil again.
- Drain the water from the peels again.
- Combine the 4 cups of sugar and 4 cups of water in a separate saucepan.
- Bring the sugar water to a boil. Stir occasionally.
- Reduce the heat to medium-low.
- Add the boiled peels to the sugar water.
- Simmer for about an hour or until the peels are translucent.
- Remove the saucepan from the heat.
- Allow the peels to cool.
- Use a slotted spoon to remove the candied peels from the sugar syrup.
- Roll the candied peels in sugar.
- Store in an airtight container for up to two weeks.
Candied Citrus Peels © 2015 Heather Johnson
Lime, Lemon, Oranges © 2015 Heather Johnson
Peeling the Citrus Fruit © 2015 Heather Johnson
Sliced Citrus Peels © 2015 Heather Johnson
Boiling the Citrus Peel Slices © 2015 Heather Johnson
Sugar and Water © 2015 Heather Johnson
Adding the Boiled Citrus Peels to the Syrup © 2015 Heather Johnson
Boiling the Citrus Peels in the Syrup © 2015 Heather Johnson
Straining the Candied Citrus Peels © 2015 Heather Johnson
Rolling the Candied Citrus Peels in Sugar © 2015 Heather Johnson
Finished Candied Citrus Peels © 2015 Heather Johnson