Been sick as a dog for about one week… thought this might be a good time to look back at some favorite recipes like the time I made candied orange and lemon peels. I think I may do this for a baby shower favor next month – a cellophane bag, scrapbook paper in the party colors, some twine or raffia. Perfect.

(First posted March 26, 2009)

Lemon and Orange Peels Drying

Over the weekend, a friend brought over the most beautiful lemons from her parents’ lemon tree. Note, we’re in Illinois. Her parents’ tree is in Arizona. She was sharing because her folks had a bumper crop this spring. My friend was greeted by 3 dozen lemons… what to do, but share! She mentioned juicing the lemons and freezing the juice in ice cube trays. Then she mentioned saving the peels to candy them. Aha! Lemon, citrus, orange, citrus… helloooo?! I thought it’d be delicious, AND I was planning on making some candied orange peel this week. I’m experimenting with frozen peels; thawing them first and then continuing with the typical recipe.

Just type “candied orange peel” in your favorite search engine and there are tons! They’re all basically the same. Mine isn’t that different.

• Peels from 4 – 6 oranges (this time around, I also had 2 lemons): The peels were in sliced sections and the pith (white) was already trimmed. You want very little pith, but I still leave a bit. I sliced these into 1/4″ strips. The lemon peels were smaller.

After 1st blanch

Using a 3-1/2 qt. pot, I filled it with about 4 cups of water. This should be enough to cover the peels. Heat until boiling, then add the peels. Blanch the peels for about 3-4 minutes. Turn off heat, drain/remove the peels (I just used a slotted spoon not a colander), discard water and repeat. You will blanch the peels 3 or 4 times. This is to soften the peels, but more importantly, to remove the bitterness. It sort of cooks out, cooks down any pith, too.

• 4 cups water
• 3 cups granulated sugar
• Extra granulated sugar in a separate container for dipping

In your clean, empty pot, combine the water and sugar. Heat until you get a rolling boil. You can use a candy thermometer, and heat until 210 degrees. Add peels, boil for a couple minutes, and then lower heat to a simmer. Continue to simmer peels for 45-60 minutes, or until peels are translucent. (I’ve read recipes where they only simmer for 30 min.)

Newly candied, before sugared

Remove peels after they are to your liking and dry on a cooling rack. While still warm, dip the peels in sugar and lay out on the racks to dry. I like to leave them out overnight. The next day you can take the dry candied peels and dip or drizzle with chocolate!

The workbench

After sugar dip

I love the blast of citrus flavor (not to mention the sugar), and it doesn’t take but just a couple pieces to satisfy your taste buds. This sweet treat is also gluten free, a big plus for friends with allergies!