Candied Orange Peel

CANDIED ORANGE PEEL

Citrus Peel:
Carefully cut and collect peel from thick-skinned oranges, grapefruit or lemons. Note: Score fruit into quarters before removing peel.
Slice peel into ¼” wide strips.
Place collected peel in a large saucepan. Cover with water. Bring to a boil for 10 minutes. Stir cooking peel minimally to prevent strips from breaking.
Drain. Repeat 3 to 5 times to remove bitterness from peel.
Measure peel.

Syrup:
For each cup of cooked peel, prepare a syrup of:
¼ c water
½ c sugar
Heat gently until sugar is dissolved. Add cooked peel.
Simmer gently until syrup is absorbed and peel is translucent.

In a small bowl place:
1 c granulated sugar
Roll each slice of peel in sugar, and then place it on a cooling rack to dry overnight. When dry, store in a covered container in a cool dry place.

Options:
Roll in powdered sugar instead of granulated sugar.
Dip dried candied peel in melted chocolate.
use Grapefruit or Lemon Peel in place of Orange!
The original recipe came from my adopted Grandma, Florence, who didn’t use a recipe but explained and demonstrated the process to Lisa several times.
Enjoy!
My name is Lisa Boni. I am an artist, photographer, lover of nature and a needle artist. I love exploring the world around me as well as decorating my home and gardening.
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