Glossy Candied Orange and Lemon Peel
Inspired by techniques from King Arthur Baking, Serious Eats and America's Test Kitchen.
Strips of orange and lemon peel blanched three times to tame their bitterness, then simmered slowly in syrup until soft, glossy and translucent.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Cut the peel. Score each orange and lemon from top to bottom into quarters and pull the peel away from the fruit. Slice it into strips about 6 mm wide and trim off any thick white pith or bits of flesh.
- 2
Blanch three times. Put the strips in the saucepan and cover them with cold water. Bring to the boil, boil for 5 min and drain. Do this twice more, with fresh cold water each time; each round takes away more bitterness.
- 3
Make the syrup. Put the sugar, the 400 ml water and the corn syrup in the empty pan over medium heat and stir until the sugar has completely dissolved.
- 4
Simmer until translucent. Add the blanched peel and bring back to the boil, then turn the heat down so the syrup barely bubbles. Simmer for 40-60 min, stirring now and then, until the strips are soft and look translucent, especially at the edges.
- 5
Drain. Lift the strips out with a fork, letting the excess syrup drip back into the pan, and lay them in a single layer on the paper-lined rack.
- 6
Dry. Leave uncovered at room temperature for 8-12 h, until the peel is glossy but no longer wet or sticky to touch.
Storage
Keep in an airtight jar at room temperature for up to 1 month, or in the fridge for up to 3 months.
Equipment
- sharp paring knife
- chopping board
- medium saucepan
- colander
- wire rack set over a tray
- baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 93 kcal |
| Protein | 0.4 g |
| Carbohydrate | 24.3 g |
| of which sugars | 18.3 g |
| of which free sugars | 17.9 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 3 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
