Does anyone have experience with making candied citrus peels? I'm making candied orange peels now. They're on their third blanch, and they're still quite bitter, even though I took care to avoid as much pith as possible. Is it normal for them to still be somewhat bitter before hitting the simple-syrup jacuzzi?
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I did grapefruit, tangerine, orange, and lemon peel. Interestingly, the toughest, most bitter peels were the orange (the first ones I did). They have been on a rack drying for nearly 24 hours and while the sugar outside has formed a nice "shell," they're just a lot softer than i'd like. Oh well. They taste great, though.
The tangerine and grapefruit are my favorites - nice and sweet, with great texture (and required only two blanchings).
I accidentally left the lemon peel cooking away in the syrup for longer than I should have, so they're a bit chewy, but still nice.
Oh, and I added about 1/2 tablespoon of rosewater to the leftover tangerine syrup and now have a fantastic tangerine/rose syrup that is BEGGING to be used on a cake involving mascarpone, I just know it. :)
Thanks for all the guidance, everyone!
If you don't mind sharing, what is the "warming in the oven" step you mentioned? I hadn't seen that step in the recipes I've looked at.
Tomorrow brings candied grapefruit, tangerine, and lemon peels.. wheee! If these require six blanchings, I'm going to verbally abuse them.