Candied Orange Peel |
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The secret to great holiday baking is candied citrus peel. Any of the traditional fruitcake, panettone, stollen, lebkuchen or pudding recipes will list citron or candied citrus peel as a small ingredient. This may seem insignificant, but orange peels absorb syrup to blend with the vibrant natural citrus oils to add the distinct edge that gives a cake or cookie holiday or Christmas flavor. Tap into the abundant supply of winter citrus during the holiday season to make jars of candied peels that will add the taste of Christmas to everything you bake. This recipe features orange peels, but you can substitute any other citrus peel.
- 8 ounces orange peels
- 12 fluid ounces water (1 1/2 cups)
- 4 ounces honey (1/2 cup)
- 12 ounces sugar (1 1/2 cup)
- Remove some of the bitter white pith on the citrus peels leaving a thin white layer on the peel. Cut citrus peel into quarter-inch strips that are approximately 2 inches long.
- Add the citrus peels to a large pot and cover with cold water. Bring the water to a rolling boil and drain the citrus peels. Continue two more times, starting with cold water each time. This will help remove some bitterness.
- Combine the water, honey and sugar in a pan over medium heat. Once the sugar and honey dissolve, add the citrus peel and simmer until they turn translucent, approximately 1 hour.
- You can store the candied peels with the syrup; air dry the candied peels and toss them in sugar; or cover them with melted chocolate.
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