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Candied Citrus Peel

Holiday 2004
200406048.jpg
food and drink

BY: Jennifer McLagan

You can buy candied citrus peel but it is never as good as homemade. It is not difficult to make and it lasts.

3 organic lemons
3 organic oranges
2 organic grapefruit
2 cups (500 mL) sugar

1. Rinse the fruit well, then dry. Cut a slice off the top and bottom of each fruit. Take each fruit and stand on one of the cut sides. Cutting down with a sharp knife remove the peel with the pith in large pieces. Keep the flesh for juice or fruit salad. If any flesh is attached to the pith, remove it. Place the peels in a large saucepan, cover them with cold water and bring to a boil. Reduce the heat and simmer for 1 hour, pushing the peels down under the water. As they cook, they will soften and sink.

2. Drain and rinse the peels with cold water. Cut the peels into small dice. Place the sugar in the saucepan and add 1 cup (250 mL) water. Heat, stirring to dissolve the sugar. Once the sugar is dissolved, bring to a boil and boil for 1 minute. Add the diced peel and simmer for 45 minutes, stirring occasionally. After this time they will be very soft and translucent.

3. Using a slotted spoon, remove and place them, in a single layer, on a large baking sheet lined with wax paper. Leave at room temperature. After about 2 hours transfer them onto another wax-paper-lined baking sheet. Leave for another 2 hours then repeat the process. Leave the peels at room temperature for about 2 days or until dry. Once dry, place in a screw-top jar. Keeps for up to 2 months refrigerated.

Makes about 2½ cups (625 mL)

200406048.jpg
food and drink

Candied Citrus Peel

Holiday 2004

BY: Jennifer McLagan

You can buy candied citrus peel but it is never as good as homemade. It is not difficult to make and it lasts.

3 organic lemons
3 organic oranges
2 organic grapefruit
2 cups (500 mL) sugar

1. Rinse the fruit well, then dry. Cut a slice off the top and bottom of each fruit. Take each fruit and stand on one of the cut sides. Cutting down with a sharp knife remove the peel with the pith in large pieces. Keep the flesh for juice or fruit salad. If any flesh is attached to the pith, remove it. Place the peels in a large saucepan, cover them with cold water and bring to a boil. Reduce the heat and simmer for 1 hour, pushing the peels down under the water. As they cook, they will soften and sink.

2. Drain and rinse the peels with cold water. Cut the peels into small dice. Place the sugar in the saucepan and add 1 cup (250 mL) water. Heat, stirring to dissolve the sugar. Once the sugar is dissolved, bring to a boil and boil for 1 minute. Add the diced peel and simmer for 45 minutes, stirring occasionally. After this time they will be very soft and translucent.

3. Using a slotted spoon, remove and place them, in a single layer, on a large baking sheet lined with wax paper. Leave at room temperature. After about 2 hours transfer them onto another wax-paper-lined baking sheet. Leave for another 2 hours then repeat the process. Leave the peels at room temperature for about 2 days or until dry. Once dry, place in a screw-top jar. Keeps for up to 2 months refrigerated.

Makes about 2½ cups (625 mL)

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