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Candied Citrus Peel

Candied Citrus Peel
  • courseDolce
  • difficultyEasy
  • preparation time1 hour

'Tis the season for citrus! From December through April, these bright, juicy fruits flood our market. As you incorporate citrus into your favorite dish (or drink!), don't forget about the peel! An excellent garnish, candied citrus peel is a treat on its own as a sweet finish to a meal; dipped in melted dark chocolate and then air dried; or served with ricotta, honey, and toasted almonds.

Candied Citrus Peel
Recipe courtesy of Eataly

6 thick-skinned fruit citrus, such as Valencia oranges
4½ cups sugar
½ cup water

Cut the tops and bottoms off of the fruit. Lightly score it into quarters, but do not cut into it. Peel off the skin and the pith of the fruit in large pieces. Cut the peel into ¼-inch strips.

Place the peel in a pot with just enough water to cover it, and bring to a boil over high heat. Pour out the water, and repeat twice. Heat the sugar and water over high heat, and simmer for 8-9 minutes until at a soft ball stage. Add the peels, and simmer gently. Cook until the peels become translucent, about 45 minutes. Do not stir. Let the peels cool, and then enjoy on top of your favorite dish, drink, or dessert (like the below babà; get the recipe here!).

baba pastries

Buon appetito!