This recipe of candied citrus peels is one of our very favorites. First of all, it doesn't contain any additives or chemicals. And second of all, the sour kick you get from the citric acid will send you whirling in a flavor storm! This goes well with warm cider or chilled champagne.
Ingredients for candy peels:
Method of preparing the candy peels:
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Wash the citrus fruit well and dry it. Halve all the fruit through the stem end. Tear out the flesh and set it aside - we won't be using it. Slice the peels 1/4-inch thick.
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Add the peels to a saucepan with 4 cups of water and bring to a boil. Boil for 5 minutes, drain and return to the saucepan. Repeat the process twice more, using fresh water each time.
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Add 2 cups of water and 2 cups of sugar to the saucepan with the peels. Bring to a boil and cook until the peels are soft and translucent about 30-40 minutes.
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Drain and transfer peels to a wire rack. Chill until cool, about 15 minutes. Whisk citric acid and remaining 1 cup sugar, add the peels, and toss to coat.
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Return to rack and let sit at room temperature for 1 hour. Toss again in the sugar mix and let sit for 4–24 hours to dry.
Source: https://www.bonappetit.com/
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