Candied Citrus Peel
Dive into the wonderful world of candied citrus peels! It will take your snacks to the next level. Whether it's the tangy allure of grapefruit, the zesty freshness of lemons, the vibrant sweetness of oranges, or the invigorating essence of limes, these candied citrus peels offer a burst of flavour to your meals. Candied citrus peels make a wonderful addition for garnishing your baking or enhancing your morning porridge. Plus, they provide a great way to utilise the peel that is often discarded.
4 satsuma mandarin peels
2 cups water
2 cups sugar
Extra sugar for dusting
Clean the mandarin skin with a soft brush under running water. Cut the mandarin peel into long pieces. It's not necessary to remove the pith for mandarins, although you can if you wish. We recommend removing the straggly white bits. If you're using this recipe to candy oranges, lemons, grapefruit, or limes, we do recommend scraping away the pith using a knife.
Place the mandarin skins into water and bring to a boil. Simmer for 10 minutes. Drain the water and refill the pot with water. You will need to do this twice to remove the bitterness.
Fill the pot with 2 cups of sugar and 2 cups of water. Bring to a boil. Allow the sugar to dissolve before adding the mandarin skins.
Once the sugar has dissolved, add the mandarin skins and stir once to evenly disperse in the liquid. Do not stir again, as this will cause the sugar to crystallise.
Cook on low heat for 35-40 minutes until the peels become translucent and soft.
Remove the peels from the sugar mixture using a fork. Be cautious as the sugar syrup will be extremely hot. Toss the warm peels into granulated sugar and coat them. Keep this delicious orange-infused syrup to garnish cakes or use in cocktails.
Spread the sugared peels onto a baking sheet, leaving some space between each one. Allow them to dry for 1-2 days.
Once fully dry, store the candied citrus peels in a jar for up to 3 months.