What you need:
6-8 citrus peels washed and sliced.
1-2 cups of sugar
1/2-1 cup of water depending on the size of your pot and peels.
Candied Citrus peel is a fun way to use up your orange peels. I like grapefruit, oranges, lemons, and limes and need to venture out with more peels.
So here is a recipe of how to:
Take your peels and slice them thin in strips. Make sure they are soaked in a fruit wash prior to cutting and rinsed well ahead of time.
Boil in a ratio of 2:1 sugar to water just covering the peels.
I use organic cane sugar from Day Break Mill for these but any sugar will work. Bring to boil, stir often, and let simmer on low for approx 1 1/2 hour. Stir regularly.
When the water is thick like a syrup they are done.
Pull them out carefully with some tongs and place on a sheet of parchments paper to cool. Once they are cooled, sprinkle either cane sugar or I really liked using powdered monk fruit by Lakanto!
I have done it a few ways but I think the best way is to actually store them in a Tupperware container will a layer of the powdered sugar. Over time the peels harden even more because the powder soaks up the moisture but still remain gooey on the inside.
Grapefruit is a bit tart/bitter but a nice mix with the sweet. So that’s my favourite way.
Store at room temp for a week or in the fridge for a couple months.
Citrus peels can be eaten as is or added to cakes, granola, charcuterie board, cocktail/ mocktail, trail mix, etc. If you have not tried, this is a great addition to garnish any summer meal.