Zero-Waste Candied Citrus Peel & Golden Syrup Duo
In the modern kitchen, sustainability isn't just a buzzword—it is an opportunity to unlock flavor profiles that are often discarded. This recipe for Zero-Waste Candied Citrus Peel transforms the often-bitter protective rinds of oranges, lemons, and grapefruits into translucent, jewel-like confections bursting with concentrated essential oils. Historically, candying fruit was a method of preservation, allowing the bright zest of summer and autumn harvests to be enjoyed through the depths of winter. The process is a lesson in patience and alchemy: by repeatedly blanching the peels, we remove the harsh bitterness of the white pith, leaving behind a tender texture and a sophisticated floral aroma. But the true magic of this recipe is its dual yield. As the peels simmer to perfection, the sugar water transforms into a thick, aromatic Citrus Simple Syrup. This 'liquid gold' is a byproduct that elevates cocktails, moistens sponge cakes, or sweetens your morning iced coffee. This is high-impact, low-waste culinary art at its finest.
The Masterplan
Thoroughly wash and scrub the citrus fruits to remove any wax coating. Score the skin into quarters and peel, keeping the pith intact (it provides the texture). Slice the peels into 1/4-inch strips.
Place the peels in a pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain and rinse. Repeat this blanching process 2 more times (3 times total) to remove the bitterness from the pith.
In a clean wide saucepan, combine 3 cups of sugar, 3 cups of water, and a pinch of salt. Bring to a simmer, stirring until the sugar is completely dissolved.
Add the blanched peels to the syrup. Reduce heat to low and simmer gently for 45-60 minutes. Do not stir excessively to avoid crystallization. The peels are done when they look translucent and the syrup has thickened.
Using a slotted spoon, remove the peels and place them on a wire rack set over a baking sheet to catch drips. Let them dry for 1 hour until tacky but not wet.
Toss the tacky peels in the remaining 1/2 cup of sugar to coat. Return to the rack to dry completely (overnight is best).
Pour the remaining syrup from the pot into a sterilized glass jar. This is your bonus Citrus Syrup.
Store candied peels in an airtight container at room temperature for up to month.
Perfect Pairings
Spicy Hot Honey & Chili Candied Orange Peels
Chewy Ube & Candied Orange Peel Mochi Brownies
Espresso-Infused Candied Orange Strips: A Sophisticated Twist on a Classic Confection
Gather Your Energy
Step by Step
Thoroughly wash and scrub the citrus fruits to remove any wax coating. Score the skin into quarters and peel, keeping the pith intact (it provides the texture). Slice the peels into 1/4-inch strips.
Place the peels in a pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain and rinse. Repeat this blanching process 2 more times (3 times total) to remove the bitterness from the pith.
In a clean wide saucepan, combine 3 cups of sugar, 3 cups of water, and a pinch of salt. Bring to a simmer, stirring until the sugar is completely dissolved.
Add the blanched peels to the syrup. Reduce heat to low and simmer gently for 45-60 minutes. Do not stir excessively to avoid crystallization. The peels are done when they look translucent and the syrup has thickened.
Using a slotted spoon, remove the peels and place them on a wire rack set over a baking sheet to catch drips. Let them dry for 1 hour until tacky but not wet.
Toss the tacky peels in the remaining 1/2 cup of sugar to coat. Return to the rack to dry completely (overnight is best).
Pour the remaining syrup from the pot into a sterilized glass jar. This is your bonus Citrus Syrup.
Store candied peels in an airtight container at room temperature for up to month.