How to make candied citrus
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- čas přidán 14. 11. 2022
- Candied citrus tastes like Christmas - I think because citrus fruit is in season in the Winter here, and it's used in fruitcakes, cookies, and chocolate cakes around the holidays. It's a great ingredient for baking and an excellent snack. This recipe for candied citrus is very reliable, but it takes some work to get it right.
You can use any citrus, like lemon, lime, grapefruit, or oranges. I'm using 4 oranges here, which made about 2 cups of candied citrus.
To make candied citrus, slice the top and bottom off your orange. With your knife, follow the shape of orange to cut all the skin off. It’s okay if you’re not precise.
The pith - the white part - is very bitter, so you need to cut some of it away. The safest way is to flatten the peel, place your knife in the middle, and slide it away from you. Turn the peel 180 degrees and do the other side.
Slice the peels into thin strips, like matchsticks.
To remove more bitterness, add the orange peel to a small pot filled with cold water. Bring it boil and boil for 10 minutes.
Drain the water, rinse the orange, and boil, drain, rinse one more time. If you skip this step the peels will be bitter and leathery. If you just peel, without the pith, the peels will be too thin and not hold up well inside of baked goods. It's tedious but worthwhile.
In your pot, add 1 cup of water and 2 cups of sugar. The exact amount doesn't really matter, the water will all boil off, it's just there to dissolve the sugar. The sugar needs to be high enough to cover the citrus peels. Bring it to a boil so the sugar dissolves. Add the orange peel back in and reduce to a simmer.
Cook for about an hour on medium-low heat. The orange peel will become translucent. If you have a thermometer, it’s around 235°F.
Remove the peel to parchment paper, try to leave as much syrup in the pot as you can. If you’re using the candied citrus for baking, leave them to dry for 2 days.
If you’re using the candied citrus for garnish or snacks, toss it in sugar. It will be much less sticky this way, but it gets harder/crunchier over time which isn't as nice inside of a cake.
Save the extra sugar syrup - run it through a sieve and use it in mixed drinks. - Jak na to + styl
Perfectly explained and shown....
Thanks best video. great video
Great video
Thank you!
I did everything 3x boil n drain but still bitter
After boiling, change the water and leave it in the water overnight.. and the next day go forward with the remaining process.. here you go❤
If I want to do this mostly with discarded peels from oranges I'm casually eating, can I put my peels in the fridge or freezer til I have enough? or would the freezer mess up the consistency of the peels?
Yes, I do this also to reduce food waste. After eating an orange, put the peel in a jar or container in the refrigerator. You can also do this the other way around and peel the fruit in a batch for candy and put the pre peeled citrus in the fridge.
I have not tried freezing. The longest I have had peels in the fridge was about 5-7 days, so I am not sure if you can extend the time. Just inspect the peel, if it smells good, is firm, and nothing is off it should be fine to use. Cut away any off bits or discard individual peels that don’t pass the inspection.
If urs too bitter dip them in chocolate milk or dark world like a charm ❤
Great idea!
You can also use pomelo
Use a vegetable peeler, much easier than a knife
It is easier but without some of the pith (the white part) it often ends up too thin when used in baked goods.
I uhh burnt it ;3
how do u get rid of the pesticide
Buy organic, which should be pesticide free
Pretty sure pesticides would’ve been “killed off” during the boiling process. Plus, pretty much everyone eats fruit with the skin on ( apples, grapes, etc) without saying anything about it potentially containing pesticides
@@tictac3147no it wouldnt be killed off. Pesticides aren't bacteria
Not usually, just "safer" pesticides@ProbablyWorthSharing
Soak in baking soda water at least 10min. Rinse well. I do that all time
u cld just peel it normally its easier
There are many techniques and each one has their trade offs. This takes time but it’s easier to get uniform pieces when that matters to the person cooking.
How do you store this?
@@csmith8106 Once dry, you can keep it in an airtight container for at least a month - you can also freeze it. The sugar acts like a preservative.
peel with a vegy peeler before you cut into your citrus, ez