A delightful twist on traditional candied orange peel, this recipe incorporates a mix of citrus fruits for a vibrant and flavorful treat.
Wash the citrus fruits thoroughly to remove any dirt or wax.
Use a vegetable brush to scrub the fruits for a cleaner peel.
Peel the citrus fruits, removing the pith as much as possible.
Cut the peels into uniform strips for even cooking.
Place the peels in a saucepan, cover with water, and bring to a boil. Simmer for 10 minutes, then drain.
This step helps to soften the peels and remove bitterness.
Repeat the boiling and draining process two more times.
Ensure the peels are tender and translucent after the final boil.
Combine sugar and water in the saucepan and heat until the sugar dissolves.
Stir constantly to prevent the sugar from burning.
Add the peels to the syrup and simmer for 45 minutes until the syrup is mostly absorbed.
Stir occasionally to ensure even coating of the syrup.
Remove the peels from the syrup and place them on a wire rack over a parchment-lined tray to dry overnight.
Ensure the peels are spread out to avoid sticking together.
Toss the dried peels in granulated sugar to coat.
Coating the peels in sugar adds a delightful crunch.
Store the candied citrus strips in an airtight container.
Keep the container in a cool, dry place for optimal freshness.
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