Candied Citrus Peel Recipe

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Candied Citrus Peel
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Ingredients
4
Count
Nutrition
1877
Calories
Total time
60
Minutes
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Ingredients:

  • 7 1/2 cups sugar
  • 6 cups water
  • food coloring (optional): 3 drops yellow for lemon

Directions:

  1. Quarter fruit lengthwise and remove peel (including white pith) in 1 piece from each quarter, reserving fruit for another use.
  2. Cut peel lengthwise into 1/3-inch-wide strips (if using grapefruit, cut peel in half crosswise first). Put peel in a large bowl and cover with cold water, then soak 1 hour. Drain in a colander.
  3. Blanch peel: Transfer peel to a wide 4- to 6-quart heavy pot. Add cold water to cover by 1 inch and bring to a boil. Reduce heat and simmer 10 minutes, then drain in colander. Repeat blanching process 2 more times. Cover peel once more with cold water and simmer until skin side is tender, about 30 minutes, then drain in colander.
  4. Cook peel in syrup: Return pot to stovetop and add 6 cups sugar and 6 cups water. Bring to a boil, stirring until sugar is dissolved. Wash down any sugar crystals clinging to side of pot with a pastry brush dipped in cold water. Add food coloring (if using) and boil syrup, uncovered and undisturbed, until it registers 220°F on thermometer, about 30 minutes. Add peel and simmer over low heat until translucent, about 45 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
  5. Return syrup with peel to a boil and boil, uncovered and undisturbed, until it registers 226°F on thermometer, about 30 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
  6. Return syrup to a boil once more and boil, uncovered and undisturbed, until it registers 228°F on thermometer, about 30 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
  7. Dry and coat peel: Reheat syrup with peel over low heat just until syrup has liquefied (peel will have absorbed most of syrup), then drain peel in colander. Immediately spread peel, separating pieces, on 2 metal racks set in 2 shallow baking pans and dry, uncovered, until just barely sticky, 8 to 24 hours.
  8. Spread 1/2 cup of remaining sugar on a plate and roll each piece of peel in sugar to coat well, then transfer to a sheet of wax paper. Add more sugar as needed to coat remaining peel. (Pour sugar through a medium-mesh sieve occasionally to remove bits of peel and clumps of sugar.) Dry sugared peel on wax paper 1 hour.
  9. Cooks' note: • Candied peel keeps, layered between sheets of wax paper, in airtight containers at room temperature 3 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1876.65 Kcal (7857 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 31.92mg 1%
Potassium 609.3mg 13%
Total Carbs 489.15g 163%
Sugars 454.05g 1816%
Dietary Fiber 13.05g 52%
Protein 4.35g 9%
Vitamin C 230.6mg 384%
Iron 4.4mg 24%
Calcium 188.7mg 19%
Amount Per 100 g
Calories 117.58 Kcal (492 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2mg 1%
Potassium 38.18mg 13%
Total Carbs 30.65g 163%
Sugars 28.45g 1816%
Dietary Fiber 0.82g 52%
Protein 0.27g 9%
Vitamin C 14.4mg 384%
Iron 0.3mg 24%
Calcium 11.8mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.7
    Points
  • 52
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar

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