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Candied Citrus Peel

Serves: 3
Total Calories: 471


2 grapefruit large or 4 large oranges
1 cup water
1 cup sugar
1 3-inch cinnamon stick, broken (optional)
6 whole cloves (optional)
3/4 cup sugar


Score fruit with a sharp knife and remove peel in sections. Place peel in a medium saucepan. Cover with water bring to a boil and cook, uncovered, over medium heat for 20 minutes. Drain, rinse, cover with cold water, and boil over medium heat until tender, about 15 minutes. Drain. Scrape gently with a spoon to remove the white membrane. Cut into 1/4 -inch wide strips.

In a medium saucepan, combine 1 cup water, 1 cup sugar and optional spices. Bring to a boil, stirring until sugar is dissolved. Add peel and cook over medium heat, stirring occasionally, until most of the syrup is absorbed. Drain well in a sieve. Remove spices. Toss about half the peel with a fork in 3/4 cup sugar. Spread apart on waxed paper to dry. Repeat with remaining peel. When dry, store in an airtight container in a cool, dark place up to 3 weeks.

Packaging Suggestions: Layer the peel in an airtight container such as an apothecary or candy jar and seal with tape. Or place the peel in a decorative tin lined with plastic wrap. Attach colorful calico ribbons according to the shape of the container.

Nutritional Facts:

Serves: 3
Total Calories: 471
Calories from Fat: 0

This Candied Citrus Peel recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.

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