This Candied Citrus Peel Recipe makes delicious sweet-and-tangy candied fruit for your favorite desserts or beverages. Apart from the citrus peels, the only other ingredient you need is sugar. You can even make this sweet treat with a zero-calorie sugar replacement such as keto-friendly monk fruit or erythritol.
Try candied citrus peels in German Christmas Stollen bread.
It’s easy to collect citrus peels throughout the year
If you use candied citrus fruit a lot, just collect the peels throughout the year and store them in an airtight bag in the freezer. Whenever you get a chance, make another batch of candied citrus peels. After all, you can always freeze them, so you have some handy.
Easy 2-ingredient recipe
- Citrus peels of choice – usually equal portions of citrus peels such as orange, lemon, lime, mandarin, blood orange, and grapefruit. If you plan to make Stollen cake, use equal portions of orange and lemon peels.
- Sugar or sweetener of choice – If you don’t want the carbs and calories of sugar, you can certainly make this with sugar-free monk fruit or erythritol which makes it a very guilt-free treat.
How to make this candied citrus peel recipe
- Remove any excess fruit flesh or pith.
- Then, slice the peels into thin strips.
- Put the citrus peels in a pot. Then, cover with water and boil for 30 minutes, to remove a lot of the peels’ bitterness.
- Drain.
- Then, add water and sugar to a pot at a ratio of 2 parts water to 1 part sugar, and bring to a gentle boil.
- Add the citrus peels and boil. Then simmer for an hour, stirring occasionally to make sure nothing sticks to the bottom. Add more water, if necessary. After an hour, the peels will be soft and translucent.
- Drain.
- Then, put a cup of sugar or your preferred sweetener in a bowl.
- Add the peels and toss them so they are coated in the sweetener.
- Then, put them in a sieve and basically shake out any excess sugar or sweetener.
- Place them – one at a time – on a wire drying rack or perforated surface. Make sure that the drying rack is over a baking sheet or surface that can catch the drippings. If you don’t have a drying rack, place on parchment paper or a plate. Make sure the individual pieces don’t touch. Allow 2–3 days for the peels to dry without a dehydrator. Depending on where you live, the citrus peels may dry more quickly.
Trending now: German Black Forest Cake (Schwarzwälderkirschtorte).
How to use candied citrus peel
- Above all in a fruit cake like German Christmas Stollen
- To garnish citrus-based drinks or cocktails
- To decorate cakes, pies, muffins, scones, cookies
- Sprinkled on yogurt, ice cream, oatmeal
- In trail mix
- Also chic on salads, fish, vegetables
- Dip them in chocolate
Equipment corner
- A knife – to slice the citrus peels.
- A pot – to cook the citrus peels.
- A drying rack – If you don’t have a drying rack, let the peels dry on parchment paper or a plate.
Or try: Poppy Seed Stollen Cake (Mohnstollen)
How to store candied citrus peel
You can store them in a sealed container for 2–3 weeks. Otherwise, freeze them for up to 6 months.
DID YOU MAKE THIS CANDIED CITRUS FRUIT RECIPE?
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Candied Citrus Peel Recipe
This Candied Citrus Peel Recipe makes delicious sweet-and-tangy candied fruit for your favorite desserts or beverages. Apart from the citrus peels, the only other ingredient you need is sugar. You can even make this sweet treat with a zero-calorie sugar replacement such as keto-friendly monk fruit or erythritol.
Equipment
- 1 pot
- 1 Knife
- 1 Drying rack If you don't have a drying rack, let it dry on parchment paper or a plate.
Ingredients
- 12 oz Citrus peels If you're making Stollen cake, that's enough for 4 Stollen cakes and only use equal portions of lemon and orange peels. I freeze some of the peels for future use.
- 1 cup Sugar or monk fruit or erythritol When you cook the citrus peels in sugar and water, use a ratio of 2 parts water to 1 part sugar.
- 2 cups Water
- 1 cup Sugar or monk fruit or erythritol Or enough to coat the boiled, drained citrus peels.
Instructions
- Remove any excess fruit flesh or pith.
- Slice the peels into thin strips.
- Put the citrus peels in a pot. Then, cover with water and boil for 30 minutes, to remove a lot of the peels' bitterness.
- Drain.
- Then, add water and sugar to a pot at a ratio of 2 parts water to 1 part sugar, and bring to a gentle boil.
- Add the citrus peels and boil. Then simmer for an hour, stirring occasionally to make sure nothing sticks to the bottom. Add more water, if necessary. After an hour, the peels will be soft and translucent.
- Drain.
- Put a cup of sugar or your preferred sweetener in a bowl.
- Add the peels and toss them so they are coated in the sweetener.
- Put them in a sieve and shake out any excess sugar or sweetener.
- Place them – one at a time – on a wire drying rack or perforated surface. Make sure that the drying rack is over a baking sheet or surface that can catch the drippings. If you don't have a drying rack, place on parchment paper or a plate. Make sure the individual pieces don't touch. Allow 2–3 days for the peels to dry without a dehydrator. Depending on where you live, the peels may dry more quickly.
Notes
Nutrition when made with zero-calorie monk fruit instead of sugar:
Nutrition
Calories: 4kcal
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