NIHD Kitchen: Candied Fruit Peel

Our NIHD Dietary Manager, Thomas Warner shares this recipe: Candied Fruit Peel. Candied Orange Peels are beautiful, festive, and are full of nutrients. The orange peel has more vitamin C than the actual fruit of the orange. Likewise, the fruit peel also has about three times as much the amount of Vitamin A, B-Complex, and minerals such as manganese, calcium, and zinc.

Ingredients

• 3 Whole Citrus Fruit, Washed
• 2 Cups Sugar, for the 1 Cup of Water
• 1 Cup Water, in a Sauté Pan
• 2 Cups Sugar, in a Separate Container for Dredging

Directions

• Wash and Dry Your Citrus Fruit
• Use a Vegetable Peeler and Peel Top Down to Get Strips
• Bring Two Pots of Water to a Boil
• Add the Peel to One of the Pots of Water & Blanch for 15 Minutes
• When Time Is Up, Remove from Pot and Put Peel in the 2nd Pot of Boiling Water
• Blanch for 15 Minutes
• After 15 Minutes, Remove From the Pot and Put Peel in the 2nd Pot of Water
• Remove Water from 1st Pot and Replace With Clean Water & Bring To A Boil Again
• Repeat Process in Blanching a 3rd Time for 15 Minutes
• Drain Peel after 3^rd Blanching and Put to the Side

• Combine 2 Cups of Sugar and 1 Cup of Water to a Sauté Pan and Bring to a Boil
• When at a Boil Add Blanched Peel and Reduce Heat to Med-Low
• Cook in Sugar Water until at Brix Stage, (Large Bubbles Starting to Get Thick) Around 10-15 Minutes
• Put Separate 2 Cups of Sugar in a Flat Bottom Container
• When the 15 Minutes has elapsed the Peel will Be Tender and Translucent, Remove from the Sugar Water and Place into the Container of Sugar
• Coat the Peel in the Sugar on both Sides and Place on a Foiled Sheet Pan to Cool
• Place the Sheet Pan in the Fridge to Cool for 2 hours
• Remove the Peel from the Fridge and Place in an Air Tight Container in the Fridge for up to Two Weeks