31 Days of MOO No. 28 Candied Citrus Peel
Candied citrus peel is usually used in baking around Christmas time, so now is the time to prepare to MOO it, as citrus will be coming into season over the next couple of months.
Get a head start, save some money, and make candied peel to suit your taste.
You will need:
1 grapefruit
3 lemons
3 oranges
Day 1:
Wash the fruit well in warm soapy water, then rinse well to remove any dirt and any wax (if commercial fruit).
Cut each one into strips. Cut the ends off. Then score the peel around the fruit long ways. Then carefully pull the peel off the fruit.
Cut strips into 1/4" strips, then slice in 1/4" dice.
Add to saucepan. Cover the peel just barely with water. Boil for 10 minutes. Drain.
Repeat three times. This is important - it removes the bitterness from the skin. If you don't do this, the candied peel will be bitter. Trust me.
Put well drained peel into a large bowl.
Make the syrup. It is a simple syrup - 1:1 1 part sugar to 1 part water. Cook until sugar dissolves. Stop stirring. Boil for 10 minutes. Pour hot syrup over the peel to cover the peel. Let it cool, then cover and let it sit for 24 hours. This allows the peel to absorb the syrup.
Day 2:
Next day, drain syrup into a saucepan. It will have taken the colour of the syrup. Add half as much sugar as you added yesterday to the syrup. This will make a much thicker syrup. Bring to the boil, boil for 10 minutes.
Pour hot syrup over the peel in a heatproof bowl. Be careful - the syrup is very hot. Let it sit for another 24 hours.
Day 3.
Empty entire mix into saucepan and bring to a boil. Turn over low heat, and simmer for 30 minutes. Make it a very slow, low, simmer. Empty into bowl and leave for 3 - 4 days.
Day 6. Drain well. Get rid of the syrup. Get as much of the syrup off as you can.
Next step is to dry the peel. You can use the dehydrator - to dry, not dehydrate them.
Oven method: put into the oven at the lowest possible temp. Or if in a dry climate, spread on trays to dry. They will be sticky so dry on baking paper or a silicone sheet. Dry in a single layer, and spread out so there are no pieces touching.
Dehydrator method: In dehydrator at lowest temp, cook for 3 - 4 hours. You want them to dry, not dehydrate; just process enough to remove the stickiness.
When they are done they clink when dropped on a plate and they are not at all sticky. They are ready to use in baking or for eating.
Get a head start, save some money, and make candied peel to suit your taste.
You will need:
1 grapefruit
3 lemons
3 oranges
Day 1:
Wash the fruit well in warm soapy water, then rinse well to remove any dirt and any wax (if commercial fruit).
Cut each one into strips. Cut the ends off. Then score the peel around the fruit long ways. Then carefully pull the peel off the fruit.
Cut strips into 1/4" strips, then slice in 1/4" dice.
Add to saucepan. Cover the peel just barely with water. Boil for 10 minutes. Drain.
Repeat three times. This is important - it removes the bitterness from the skin. If you don't do this, the candied peel will be bitter. Trust me.
Put well drained peel into a large bowl.
Make the syrup. It is a simple syrup - 1:1 1 part sugar to 1 part water. Cook until sugar dissolves. Stop stirring. Boil for 10 minutes. Pour hot syrup over the peel to cover the peel. Let it cool, then cover and let it sit for 24 hours. This allows the peel to absorb the syrup.
Day 2:
Next day, drain syrup into a saucepan. It will have taken the colour of the syrup. Add half as much sugar as you added yesterday to the syrup. This will make a much thicker syrup. Bring to the boil, boil for 10 minutes.
Pour hot syrup over the peel in a heatproof bowl. Be careful - the syrup is very hot. Let it sit for another 24 hours.
Day 3.
Empty entire mix into saucepan and bring to a boil. Turn over low heat, and simmer for 30 minutes. Make it a very slow, low, simmer. Empty into bowl and leave for 3 - 4 days.
Day 6. Drain well. Get rid of the syrup. Get as much of the syrup off as you can.
Next step is to dry the peel. You can use the dehydrator - to dry, not dehydrate them.
Oven method: put into the oven at the lowest possible temp. Or if in a dry climate, spread on trays to dry. They will be sticky so dry on baking paper or a silicone sheet. Dry in a single layer, and spread out so there are no pieces touching.
Dehydrator method: In dehydrator at lowest temp, cook for 3 - 4 hours. You want them to dry, not dehydrate; just process enough to remove the stickiness.
When they are done they clink when dropped on a plate and they are not at all sticky. They are ready to use in baking or for eating.