Candied Citrus Peel for Hot Cross Buns etc

For baked goods like Hot Cross buns that call for candied peel but you’d like something a bit more pure. Like amber jewels, nothing artificial.

You could also make a good old fashioned, Old Fashioned with a twist (named after the glass it is served in), by adding a teaspoon of the simple syrup left from candying your peel and a piece or two of the candied peel instead of two sugar cubes to your rye whiskey and bitters and give that a good stir over ice. Maybe an extra piece of orange and a cherry. 

When I make this to use in baking, I dust the candied peels with sugar, let them dry, then chop them up.  I find them easier to work with that way. Less sticky.

For those of you who love citrus and chocolate, you can dip them in chocolate to make your own orange candy, made with real oranges, called Orangettes (it is French!)

I like citrus peel in small doses, as aromatics that remind me of moments.  Aromatic moments.  

Scones, light fruit cake, drop a couple of pieces in tea.

I have suggested a lemon and an orange but you can use limes, mandarins or just one or the other.

And I would also suggest using organic fruit.

How to Make Candied Citrus Peel

Prepare the peel.

1. Wash your citrus fruit very well. 

2. Slice the very ends off of your fruit and carefully score with a knife for peeling nicely.

3. Remove the peels in strips.

4. With a sharp knife almost flat to the peel, remove much of the white pith.

You don’t have to remove all of it, just what you can.

5. Simmer the peel in just water for 15 minutes.

6. Drain and repeat the simmering with fresh water for another 15 minutes, then rinse and drain.

This gets rid of some bitterness.

7. I cut the peel into strips. It will be very soft now. It will also look a bit washed out.

8. Combine the water and sugar together in a saucepan and add the peel.  

This is called a simple syrup which is equal amounts sugar to water.  So you can easily half the recipe or double it depending on how much peel you have.  I add more water because it is going to simmer for some time and evaporate.

You could also just put a lid on the pot and keep it to a low simmer.

9. Bring to a boil, then turn the heat down and simmer for about 40 minutes.

The sugar water will start to thicken and the fruit peels will become translucent gems.

10. Remove the peel from the sugar water using forks or tongs letting the excess drip off, then toss in sugar.

Let dry and use as needed.

This is where I chop mine up for Hot Cross Buns.

You could also leave the peel in the sugar water and keep it like that.

Either way, put it in the fridge if keeping for more than a few days.

If dipping in chocolate, you can skip the tossing in sugar part.  Just let them dry a bit.