Candied Citrus Peel

The tab for Sunset Magazine’s recipe and video of Candied Citrus Peel has been open on my computer for months. We have plenty of organic navel oranges but it took the stay at home order for me to get around to the project. So glad I did. It was simple and the candied peels are a sweet citrus snack. An unusual whole-peel technique is used to make these citrus peels soft and luscious. You can also use other organic lemons or grapefruit or combine citrus peels. (Recipe at above link).

A few weeks ago I did a post on Sweetened Oven Dried Orange Slices. Those are easy too if you have extra organic oranges.

Usually after making orange juice the leftovers go to the compost bin. These were cleaned up a bit more before the next step.

The peels are covered with cold water and brought to a boil for 3 minutes. This step is repeated two more times. Then a sugar solution is prepared and the peels simmer until tender and translucent, about three hours.

Peels drain and dry on wire racks. I had to finish the drying process in the oven for an hour at 175F. Our humidity hovers around 70% here at the coast.

Toss the peels with sugar and store in airtight container for up to two weeks. I’ve found they freeze well.

Besides a snack they could be added to a salad, adorn a dessert or swirl in a cocktail.

Addendum: A Facebook friend told me that some years ago Uncle Marie’s Candy Shop in La Jolla sold candied orange peel dipped in chocolate. I may have to try that.