It’s winter- a season full snow, cloudy days, and freezing nights. However, it is also the season when citrus is at its peak- and I just can’t get enough! I have a huge sweet tooth, so adding sugar to a grapefruit is pretty much my ideal food! I love candying things (I’ve candied ginger on the blog) for just that reason- anything plus sweetness is a win in my book!
I’ve made candied citrus two ways, one to use up all of that peel left over form making citrus salads, an another for when you have a full on surplus of fruit! I used blood oranges, grapefruit, lemon, and tangelos.
Citrus Rind or While Citrus Fruit
Simple Syrup (equal parts sugar and water)
Instructions for Candied Citrus Rind
- Put a pot of water on the stove to boil.
- Remove the rind from the citrus fruits you’re using, you can leave the pith (white stuff) on- it gives some extra oomph to your candy, but be sure to remove any lingering fruit pulp from the rind. I use a spoon to do this- super easy!
- Finely julienne the rind, you want it to be super thin, while these will be sweet, they also have the tart kick citrus provides.
- Pop the rinds into the boiling water, let simmer for ten minutes. This helps remove some of the bitterness from the rinds.
- After ten minutes is up, remove the rinds from the water, lay on a drying rack set on a cookie sheet to let some of the excess water drip off, and dump the boiled water.
- While the rinds are drying add enough simple syrup to the pot to be able to cover the entirety of the rinds (I used 2 cups sugar, 2 cups water) and let come to a simmer.
- Add rinds back in, let simmer for about 10 minutes or until translucent.
- Remove the rinds from the simple syrup, place them back on the drying rack, and let sit 30 minutes to an hour or until the fruit becomes tacky.
- Add 1/2 cup of sugar to a bowl, toss in rinds a hand full at a time to coat.
- Enjoy! Keep in an airtight container for 2-3 weeks. Don’t forget to save the flavored syrup!
Instructions for Candied Fruit Slices
- Add three cups sugar and three cups water to a large saucepan and let it come to a boil.
- Remove both stem end and bottom of your citrus fruit, and then slice the remaining fruit into super thin slices (some like using a mandolin for this.)
- Place fruit slices in a single layer (ends can be overlapping) in the boiling simple syrup, and reduce to a simmer.
- Allow to simmer for 40 minutes or until fruit becomes translucent.
- Remove onto a drying rack placed over a cookie sheet, let sit for an hour or until fruit becomes tacky.
- Gently toss with sugar.
- Enjoy! Keep in an airtight container for 2-3 weeks.
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These candied fruit pieces are delicious in cocktails, over salads (or ice cream!), or oven on their own! Do you have a favorite citrus recipe? Let me know in the comments below!
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