Candied Citrus Peels

Candied citrus peels are easy to make and are a fabulous ingredient to add to all sorts of baked goods, including cookies, cakes, muffins and breads. Peels from grapefruits, lemons, oranges and limes can all be candied — each one offering its own flavor profile.

You never know when you might wish you had a jar of candied citrus peels in your pantry.

I love having them at the ready, as they'll enhance any recipe they're added to.

They're a fantastic addition to cookies, muffins, cakes, breads, or even a cup of hot tea. And they're also a delightful snack on their own and will satisfy your sweet tooth.

What You'll Need

• citrus of your choice - Lemons (Meyer lemons, if possible), oranges, grapefruits or limes
• granulated sugar
• water
• a pot
• an hour and a half (mostly inactive!)

How to Make Them

- Remove the skin (the rind) from lemons using a vegetable peeler, trying not to go too deep - you don't want too much of the white pith.

- Place the peels in a small to medium-sized saucepan and add enough water to cover the peels by about an inch. Place over high heat and bring to a boil. Immediately drain the peels and repeat this process one more time.

- Return the peels to the pan, and this time add about 1 cup of water (just enough to cover the peels by about an inch again) and the sugar. Return the pan to the stove and keep them at a low simmer for about 1½ hours. You'll notice the peels will become translucent and the liquid will be a very sweet lemon syrup. The sugar preserves the natural flavor of the peels.

- Let the peels cool in the syrup. 

Storing the Candied Citrus Peels

They should keep for up to three weeks. When you're ready to use them, drain them on a wire rack on top of a baking sheet for an hour or so to remove excess syrup. (Save the leftover syrup for other uses. It's delicious! Think pancakes, yogurt, etc.)

Now you can finely chop the peels to use in recipes. Or you can place them in a bowl with granulated sugar to coat them. Or why not dip them in chocolate?

Recipe Tips

• You can use this recipe with any citrus fruit! Here I use 4 medium-sized Meyer lemons. You can make adjustments based on the citrus you're using. For example, if you're using limes, maybe use six, or for grapefruit use two.
• I love Meyer lemons, but feel free to use any lemons you like.
• Always save peels from oranges or grapefruits you eat. You can follow the same instructions, but because there will be a lot more of the white pith (since I'm assuming you peeled the skin with your hands and not a peeler), repeat the initial boiling process at least four or five times.

Uses for Candied Citrus

• They're a fantastic addition to all sorts of baked goods including scones, cookies, muffins, cakes, and quick breads.
• They're delicious stirred into hot teas and make for a pretty and tasty cocktail garnish.
• Sprinkle finely chopped candied orange peel on vanilla ice cream - it's like a creamsicle!
• They're lovely in waffles and pancakes (especially lemon and orange).
• Add them to a fruit and cheese board.
• Mix finely chopped candied citrus peels into your hot oatmeal or cold cereal.
• And they're also a delightful snack on their own and will satisfy your sweet tooth.

Enjoy, and I hope this inspires you to start cooking up some delicious recipes using candied citrus peels.