CANDIED CITRUS PEEL RECIPE RECIPES

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SIMPLE CANDIED ORANGE PEEL RECIPE | EPICURIOUS



Simple Candied Orange Peel Recipe | Epicurious image

It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels

Provided by Damon Lee Fowler

Yield Makes about 2 cups

Number Of Ingredients 3

2 large oranges, ¼ inch of top and bottom cut off
4 cups sugar, divided
3 cups water

Steps:

  • Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into ¼-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
  • Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
  • Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.

CITRUS MARMALADE RECIPE - NYT COOKING



Citrus Marmalade Recipe - NYT Cooking image

It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough — more candied peel than evenly cooked preserves.

Provided by Alison Roman

Total Time 2 hours

Yield About 4 cups (4 8-ounce jars)

Number Of Ingredients 4

2 pounds/907 grams oranges, grapefruit or lemons, washed
4 cups/800 grams granulated sugar
1/4 cup/60 milliliters fresh lemon juice (from about 2 lemons)
Add-ins (optional, see note)

Steps:

  • Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
  • Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
  • Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
  • Make the marmalade: Place a small plate in the refrigerator to chill. (You’ll use this later.)
  • Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium–high heat.
  • Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
  • Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
  • As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You’ll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it’s most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It’s also the stage at which splattering may occur, so take care in stirring.
  • When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
  • To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it’s not there yet, cook it for a few more minutes.
  • Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.

SOUTHERN CANDIED SWEET POTATOES RECIPE | ALLRECIPES
10 Lemon Chicken Soup Recipes That Are Full of Citrus Flavor ... The first time I made candied yams, I selected this recipe as a guide because the proportions were dead on to what I remembered my mother-in-law telling me. We do this differently by using brown sugar or a mix of brown sugar and white sugar. ... The candied sweet potatoe recipes …
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HOW TO MAKE CANDIED LEMON SLICES - DESSARTS
Feb 21, 2019 · Second, some recipes say that you have to blanch the citrus before cooking them in sugar water. Blanching softens the rinds and removes the bitterness. This important for making candied …
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BEET SALAD WITH GOAT CHEESE RECIPE | ALLRECIPES
The earthiness of the beets is balanced by the tang of the goat cheese and the sweet and sour dressing. The candied walnuts add the right crunch and sweet pop to the overall salad. This is a salad I will make again. One complaint, which really isn't a complaint as such,is that the recipe …
From allrecipes.com
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EASTER GRAIN PIE | PASTIERA NAPOLETANA RECIPE - RECIPES ...
Apr 08, 2020 · Step 9) – At this step, let it cool completely at room temperature then remove the citrus peels, taking care to clean them well (do not leave the cream stuck to avoid wasting it). Now …
From recipesfromitaly.com
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FREEZE CITRUS ZEST SO YOU NEVER RUN OUT - THE SPRUCE EATS
Sep 26, 2019 · Drying grated citrus zest is just as easy as freezing it, though it does take a little longer before it can be stored. It is just as delicious as fresh zest when added as an ingredient to baked goods, marinades, and drinks. Either option can also be used to make lemon sugar. The other option is to make candied citrus peel…
From thespruceeats.com
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BEST TRADITIONAL MINCEMEAT - THE ... - THE DARING GOURMET
Dec 16, 2017 · It has a strong chemical-astringent flavor that many people dislike. For that reason I use and highly recommend making your own homemade candied citrus peel for this mincemeat. Trust me, the flavor is incomparable and puts the store-bought stuff to miserable shame. And good candied citrus peel …
From daringgourmet.com
See details


BEET SALAD WITH GOAT CHEESE RECIPE | ALLRECIPES
The earthiness of the beets is balanced by the tang of the goat cheese and the sweet and sour dressing. The candied walnuts add the right crunch and sweet pop to the overall salad. This is a salad I will make again. One complaint, which really isn't a complaint as such,is that the recipe …
From allrecipes.com
See details


EASTER GRAIN PIE | PASTIERA NAPOLETANA RECIPE - RECIPES ...
Apr 08, 2020 · Step 9) – At this step, let it cool completely at room temperature then remove the citrus peels, taking care to clean them well (do not leave the cream stuck to avoid wasting it). Now …
From recipesfromitaly.com
See details


FREEZE CITRUS ZEST SO YOU NEVER RUN OUT - THE SPRUCE EATS
Sep 26, 2019 · Drying grated citrus zest is just as easy as freezing it, though it does take a little longer before it can be stored. It is just as delicious as fresh zest when added as an ingredient to baked goods, marinades, and drinks. Either option can also be used to make lemon sugar. The other option is to make candied citrus peel…
From thespruceeats.com
See details


BEST TRADITIONAL MINCEMEAT - THE ... - THE DARING GOURMET
Dec 16, 2017 · It has a strong chemical-astringent flavor that many people dislike. For that reason I use and highly recommend making your own homemade candied citrus peel for this mincemeat. Trust me, the flavor is incomparable and puts the store-bought stuff to miserable shame. And good candied citrus peel …
From daringgourmet.com
See details


BEST TRADITIONAL MINCEMEAT - THE ... - THE DARING GOURMET
Dec 16, 2017 · It has a strong chemical-astringent flavor that many people dislike. For that reason I use and highly recommend making your own homemade candied citrus peel for this mincemeat. Trust me, the flavor is incomparable and puts the store-bought stuff to miserable shame. And good candied citrus peel …
From daringgourmet.com
See details


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