If you’re looking for a delightful and easy way to enjoy the bright, tangy flavors of citrus fruits, look no further than this Candied Citrus Peel Recipe. Bursting with vibrant colors and a sweet yet slightly bitter taste, these homemade treats are perfect for snacking on their own or adding to baked goods. Whether you prefer the zesty notes of oranges or lemons, this simple recipe will guide you through the process of transforming leftover citrus peels into a delectable confectionary delight that will surely impress your friends and family.
Try candied citrus peels in German Christmas Stollen Bread, Quark Stollen, Low Carb Mini Stollen and Keto Chocolate Chip Stollen.
From Waste to Wonder: How to Make Your Own Candied Citrus Peel at Home
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. That way, you always have some on hand.
After you candy the peels, you can also store the candied citrus peels in the freezer.
Easy 2-Ingredient Recipe
- Citrus peels of choice – If you plan to make Stollen cake, use equal portions of orange and lemon peels. Otherwise use equal portions of your favorite citrus peels such as orange, lemon, lime, mandarin, blood orange, and grapefruit.
- Sugar or sweetener of choice – If you don’t want the carbs and calories of sugar, you can certainly make this candied citrus peel recipe with sugar free monk fruit 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. This above all helps remove some of the bitterness from the peels.
- 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, to make this candied citrus peel recipe.
- Add the peels and toss them so they are coated in the sweetener.
- Next, 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. Then, place the drying rack 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. Generally allow 2–3 days for the candied citrus peels to dry without a dehydrator. Depending on where you live, the drying time may vary.
Trending now: Black Forest Mini Cake.
How to Use Candied Citrus Peel
- In German Christmas Stollen or fruit cake
- 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 You’ll Need to Make This Recipe
- 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 or also freeze them for up to 6 months.
DID YOU MAKE THIS CANDIED CITRUS FRUIT RECIPE?
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Recipe Card
Candied Citrus Peel Recipe
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 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 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.
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