Liquid Gold & Stained Glass: Zero-Waste Candied Citrus Peel & Syrup Duo
There is a profound satisfaction in turning what many consider 'trash' into pure culinary treasure. This recipe is the epitome of zero-waste luxury. When we juice oranges or lemons, we often discard the most aromatic part of the fruit: the oil-rich skin. This method transforms bitter, tough rinds into translucent, jewel-like candies that taste like concentrated sunshine, with a texture somewhere between a gummy bear and fine fruit leather. But the magic doesn't stop there. The poaching liquid transforms into a rich, citrus-infused simple syrup—liquid gold perfect for brushing onto cake layers, sweetening iced tea, or shaking into cocktails. It is a two-for-one recipe that fills your kitchen with the scent of an Italian grove and stocks your pantry with high-end baking staples. Whether dipped in dark chocolate or chopped into scones, these peels are a testament to the beauty of sustainable cooking.
The Masterplan
Thoroughly wash and scrub the citrus fruits. Cut off the tops and bottoms, then score the skin vertically into quarters. Peel the skin away from the fruit flesh (save the fruit for eating or juicing).
Slice the peels into 1/4-inch wide strips. If the white pith is very thick, you can trim a little off, but leaving some is essential for the texture.
Place the peels in a medium pot and cover with cold water. Bring to a boil, let boil for 2 minutes, then drain. Repeat this blanching process 2 more times (3 times total). This step is crucial to remove the bitterness and soften the peels.
In the same pot, combine the 3 cups of fresh water and 2.5 cups of sugar. Bring to a simmer, stirring until dissolved.
Add the blanched peels to the sugar syrup. Reduce heat to low and simmer gently for 45 to 60 minutes. Do not let it boil vigorously or the sugar may crystallize. The peels are done when they look translucent.
Using a slotted spoon, remove the peels and place them on a wire rack set over a baking sheet to dry. Let them sit for 12-24 hours until tacky but not wet.
Once dried slightly, toss the peels in the remaining 1/2 cup of sugar to coat. Store in an airtight container.
Pour the remaining syrup from the pot into a sterilized glass jar or bottle. Store in the fridge for up to a month.
Perfect Pairings
Zero-Waste Candied Citrus Peel & Golden Syrup Duo
Spicy Hot Honey & Chili Candied Orange Peels
Chewy Ube & Candied Orange Peel Mochi Brownies
Gather Your Energy
Step by Step
Thoroughly wash and scrub the citrus fruits. Cut off the tops and bottoms, then score the skin vertically into quarters. Peel the skin away from the fruit flesh (save the fruit for eating or juicing).
Slice the peels into 1/4-inch wide strips. If the white pith is very thick, you can trim a little off, but leaving some is essential for the texture.
Place the peels in a medium pot and cover with cold water. Bring to a boil, let boil for 2 minutes, then drain. Repeat this blanching process 2 more times (3 times total). This step is crucial to remove the bitterness and soften the peels.
In the same pot, combine the 3 cups of fresh water and 2.5 cups of sugar. Bring to a simmer, stirring until dissolved.
Add the blanched peels to the sugar syrup. Reduce heat to low and simmer gently for 45 to 60 minutes. Do not let it boil vigorously or the sugar may crystallize. The peels are done when they look translucent.
Using a slotted spoon, remove the peels and place them on a wire rack set over a baking sheet to dry. Let them sit for 12-24 hours until tacky but not wet.
Once dried slightly, toss the peels in the remaining 1/2 cup of sugar to coat. Store in an airtight container.
Pour the remaining syrup from the pot into a sterilized glass jar or bottle. Store in the fridge for up to a month.