Candied Fruit Peel (2024)

Our NIHD Dietary Manager, Thomas Warner shares this recipe: Candied Fruit Peel.Candied Orange Peels are beautiful, festive, and are full of nutrients. The orange peel has morevitamin Cthan the actual fruit of the orange. Likewise, the fruit peel also has about three times as much the amount ofVitamin A, B-Complex, and minerals such as manganese, calcium, and zinc.

Ingredients

• 3 Whole Citrus Fruit, Washed
• 2 CupsSugar, for the 1 Cupof Water
• 1 CupWater, in a Sauté Pan
• 2 CupsSugar, in a Separate Container for Dredging

Directions

• Wash and Dry Your Citrus Fruit
• Use a Vegetable Peeler and Peel Top Down to Get Strips
• Bring Two Pots of Water to a Boil
• Add the Peel to One of the Pots of Water & Blanch for 15 Minutes
• When Time Is Up, Remove from Pot and Put Peel in the 2nd Pot of Boiling Water
• Blanch for 15 Minutes
• After 15 Minutes, Remove From the Pot and Put Peel in the 2nd Pot of Water
• Remove Water from 1st Pot and Replace With Clean Water & Bring To A Boil Again
• Repeat Process in Blanching a 3rd Time for 15 Minutes
• Drain Peel after 3^rd Blanching and Put to the Side

• Combine 2 Cupsof Sugar and 1 Cupof Water to a Sauté Pan and Bring to a Boil
• When at a Boil Add Blanched Peel and Reduce Heat to Med-Low
• Cook in Sugar Water until at Brix Stage, (Large Bubbles Starting to Get Thick) Around 10-15 Minutes
• Put Separate 2 Cupsof Sugar in a Flat Bottom Container
• When the 15 Minuteshas elapsed the Peel will Be Tender and Translucent, Remove from the Sugar Water and Place into the Container of Sugar
• Coat the Peel in the Sugar on both Sides and Place on a Foiled Sheet Pan to Cool
• Place the Sheet Pan in the Fridge to Cool for 2 hours
• Remove the Peel from the Fridge and Place in an Air Tight Container in the Fridge for up to Two Weeks