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Name: Candied Citrus Peel
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 480
Cuisine: American
Ingredients: Sugar; Water; 5 lb Citrus fruit

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INGREDIENTS

Sugar
Water
5 lb Citrus fruit

Servings

INSTRUCTIONS

Score peel of citrus fruit in sections 2 inches wide, cutting through peel but not through fruit. Using fingers, peel fruit, carefully running your thumb between the peel and fruit to separate. Pith will remain attached to peel. Reserve fruit for another use. Put peel in saucepan and cover with water. Bring to boil, drain and rinse briefly under cold water. Blanch in same manner 2 more times. After third blanching, drain peels, rinse under cold water and, using thin sharp knife, remove as much pith as possible. You should be able to see some color through any remaining pith. Cut in shreds about 1/8- to 1/4-inch wide. While peels are being blanched, combine 4 cups sugar and 4 cups water in large saucepan. Bring to boil and stir to combine. Cook, without stirring, over medium heat until mixture makes thin syrup, about 1 hour. You will have about 4 cups syrup. Cover triple-blanched peel with cold water and bring to simmer. Cook until peel begins to lose raw look, 5 to 10 minutes. Drain and immediately, without rinsing peel, transfer to large mixing bowl. Cover with hot sugar syrup and set aside 1 hour to candy. After fruit has candied, place about 1 cup sugar in bottom of another large mixing bowl. Add peel and toss to coat well. Shaking to remove excess sugar, transfer peel to cooling rack set over jellyroll pan to catch dripping sugar. Arrange in layer as thin as possible. Place rack and jellyroll pan in warm oven for 30 minutes to dry. Remove from oven and leave at room temperature to finish drying. Peel will continue to become firmer and chewier over several days. When peel reaches desired texture, store in airtight container until ready to use. Yields about 40 dozen pieces. Each piece: 6 calories; 0 sodium; 0 cholesterol; 0 grams fat; 2 grams carbohydrates; 0 grams protein; 0 fiber Recipe Source: Los Angeles Times - 12-16-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

NOTES

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Candied Citrus Peel

Sugar
 Water
5 lb Citrus fruit

Score peel of citrus fruit in sections 2 inches wide, cutting through  peel but not through fruit. Using fingers, peel fruit, carefully  running your thumb between the peel and fruit to separate. Pith will  remain attached to peel. Reserve fruit for another use. Put peel in  saucepan and cover with water. Bring to boil, drain and rinse briefly  under cold water. Blanch in same manner 2 more times. After third  blanching, drain peels, rinse under cold water and, using thin sharp  knife, remove as much pith as possible. You should be able to see  some color through any remaining pith. Cut in shreds about 1/8- to  1/4-inch wide. While peels are being blanched, combine 4 cups sugar  and 4 cups water in large saucepan. Bring to boil and stir to  combine. Cook, without stirring, over medium heat until mixture makes  thin syrup, about 1 hour. You will have about 4 cups syrup. Cover  triple-blanched peel with cold water and bring to simmer. Cook until  peel begins to lose raw look, 5 to 10 minutes. Drain and immediately,  without rinsing peel, transfer to large mixing bowl. Cover with hot  sugar syrup and set aside 1 hour to candy. After fruit has candied,  place about 1 cup sugar in bottom of another large mixing bowl. Add  peel and toss to coat well. Shaking to remove excess sugar, transfer  peel to cooling rack set over jellyroll pan to catch dripping sugar.  Arrange in layer as thin as possible. Place rack and jellyroll pan in  warm oven for 30 minutes to dry. Remove from oven and leave at room  temperature to finish drying. Peel will continue to become firmer and  chewier over several days. When peel reaches desired texture, store  in airtight container until ready to use. Yields about 40 dozen  pieces.    Each piece: 6 calories; 0 sodium; 0 cholesterol; 0 grams fat; 2 grams  carbohydrates; 0 grams protein; 0 fiber    Recipe Source: Los Angeles Times - 12-16-1998    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 480 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.