Since the citrus season is starting, juicy and flavourful fruit of all kinds will start filling our houses up. So let start getting ready for the festive season with all those cozy and delicious cakes packed with dried fruit and of course candied citrus peel. Apart from being a “must” for the Christmas baking, the candied peels are great just ont heir own. Considering the fact that these can be stored for quite long period of time, you may start making them any time soon.
You can use any citrus you like here. The best way of taking the peel off the fruit is using a sharp knife or peeler. It’s preferrable that you together with the bright layer you also cut off a little bit of the white pith underneath.
You also may use any amount of the peel you want, although bigger amounts (say 3-4 fruit) are easier to handle. I’ll post an example amounts below as well as the formula so it’s easy to calculate how much of ingredients you need for the amount of peel you have.
Before you start cooking them, there’s a procedure to follow. Cut your peels into manageable lengths if they are too long. Place them in a wide saucepan or the pan that can hold them in a single layer. Pour enough water filling the cavities of the rinds to keep them submerged. Bring to a boil over medium heat, then drain and repeat the entire process 3 times. The rinds should be tender but not too soft and keep their shape. Cut the rinds into ~¼” wide strips. Weigh them. Let’s say you have 300 g of them. Weigh the remaining ingredients following the formula below.
Candied citrus peel:
Adapted from Thomas Keller
- 10 oz/ 300 g citrus rinds, precooked and cut (see instructions above) - 100%
- 10 oz/ 300 g caster sugar - 100%
- 1 oz/ 30 g light corn syrup
If you have, say 150 g of the rinds, then take 150 g sugar and 15 g syrup. For 100 g of the rinds take 100 g sugar and 10 g syrup etc.
Place all the ingredients in a wide-bottomed pan shaking it gently so the contents cover the bottom evenly. Add just enough water to cover.
Boil over medium heat, letting the sugar dissolve, then reduce the heat to low and simmer for ~1½ hrs, turning the peels from time to time, until they are soft when pierced with a tip of a knife but still hold their shape.
Remove from the heat. Transfer the peels to a small covered container and pour 2-3 T of the syrup over the top. Let cool to room temperature, then refrigerate overnight before using.
It’s optional to toss the peels in caster sugar.
The peels can be refrigerated for up to 2-3 months.