The scent of candied citrus peel wafting through the kitchen always takes me back to my grandmother’s home in southern France. As a child, I’d watch in wonder as she transformed what most people considered kitchen scraps into glistening, jewel-like treats. “Waste not, want not,” she’d remind me, skillfully cutting orange peels into perfect strips. What I didn’t realize then was that this traditional confection wasn’t just delicious – those peels were packed with antioxidants, making this sweet treat secretly nutritious. Today, I’m sharing my grandmother’s method for transforming citrus peels into a versatile candy that can elevate everything from morning tea to holiday baking.
The Alchemy of Candied Citrus 🍊
Candying citrus peels is an ancient preservation technique dating back to medieval times when sugar was a luxury and nothing went to waste. The process magically transforms bitter peels into sweet, chewy confections while preserving their essential oils and, surprisingly, many of their beneficial compounds. The technique spread across the Mediterranean, with each region adding its own twist – Middle Eastern recipes often incorporate lemon juice for brightness, while European traditions favor a longer candying process for a more crystalline finish.
While modern cooks might be tempted to discard citrus peels after juicing, they’re actually treasure troves of flavor and nutrition. The colorful outer zest contains aromatic oils that give candied peels their distinctive fragrance, while the white pith beneath – though bitter when raw – becomes pleasantly chewy and sweet when properly candied.
Essential Ingredients 🧾
• 8 medium organic oranges (unwaxed preferred)
• 4½ cups (900g) granulated sugar, plus extra for coating
• 1½ cups (360ml) water
• 1-2 tablespoons fresh lemon juice (optional, but recommended)
• Pinch of salt
Chef’s Note: Always use organic, unwaxed citrus when candying peels. Conventional citrus is often treated with wax and chemicals that are difficult to remove completely. If organic isn’t available, scrub conventional fruit thoroughly with hot water and a drop of mild dish soap, then rinse extremely well.
For delightful variations, try substituting some oranges with lemons, grapefruit, or even Buddha’s hand citron. Each citrus brings its own unique flavor profile – lemons offer sharper acidity, grapefruit adds pleasant bitterness, while Buddha’s hand provides floral notes without any juice to remove!
The Transformation Process 📝
1. Preparation – Quarter the oranges and carefully remove the flesh, leaving the peel with a thin layer of pith attached. Cut peels into ¼-inch strips. The pith contains beneficial flavonoids, so don’t remove it completely.
2. Blanching – Place peels in a large pot with cold water, bring to a boil, and drain. Repeat this process three times, allowing them to boil for 5 minutes each time. This crucial step removes bitterness while preserving the antioxidant compounds.
3. Candying – In a heavy-bottomed pot, combine sugar, water, and lemon juice. Heat gently until sugar dissolves completely. Add blanched peels and bring to a gentle simmer (230-234°F/110-112°C). Cook for about 45 minutes until peels become translucent. Avoid stirring to prevent crystallization.
4. Drying – Using a slotted spoon, transfer peels to a wire rack positioned over a baking sheet. Allow to air-dry for 4-5 hours until slightly tacky but no longer wet. For a finished look, roll in granulated sugar.
Chef’s Secret Techniques 🤫
The key to perfect candied peels lies in the details. Maintain a consistent simmer without boiling vigorously, which can cause the syrup to crystallize. The peels should slowly transform from opaque to jewel-like transparency – this visual change signals they’ve fully absorbed the sugar syrup. Save the leftover syrup! This citrus-infused simple syrup makes an extraordinary addition to cocktails, iced tea, or drizzled over French chocolate cake.
When drying your peels, resist the urge to rush the process in a hot oven – low, natural air-drying preserves their delicate flavor and prevents unwanted caramelization. For long-term storage, layer dried peels between parchment paper in airtight containers, where they’ll keep for up to three months.
Culinary Applications 🍽️
Beyond snacking, these candied peels elevate countless dishes. Chop finely and fold into batter for the most aromatic banana bread you’ve ever tasted. Dip half of each candied strip in dark chocolate for an elegant after-dinner sweet. Add to morning yogurt with honey for a breakfast that balances indulgence with nutrition.
For savory applications, finely mince and add to Nonna’s tomato sauce for a surprising depth of flavor, or incorporate into spice rubs for roasted potatoes or grilled meats.
Whenever I make candied citrus peels, I’m transported back to my grandmother’s sunny kitchen, where nothing went to waste and everything had purpose. What begins as something most people discard transforms through this patient process into something truly special – much like many of life’s most valuable lessons. The next time you squeeze oranges for juice, I hope you’ll remember this recipe and discover the joy of transforming the ordinary into extraordinary, just as generations of resourceful cooks have done before us.