Candied Orange or Lemon Peel

These are festive holiday candies made from winter citrus. They are sweet yet tart additions to salads and to ice cream, chocolate cake, or other desserts. The last of the Valencia oranges are the best choice here, as they most resemble the bitter Seville oranges probably used in the original recipe in England. Navel oranges will suffice if you don’t have Valencias.  Use Lisbon or Eureka lemons, as the Meyer lemon peel is too thin. - Ann M. Evans, author of Davis Farmers Market Cookbook.

INSTRUCTIONS

Cut a thin slice from the top and the bottom of each fruit, then cut vertically through the peel to the fruit, spacing cuts about 1 inch apart. Remove the peel from each fruit. Reserve the fruit for another use.

If you are using the peel to make a candy instead of chopping it, cut each peel section lengthwise into strips ¼ inch wide. If you will be chopping it, leave the peel sections whole, as they are easier to work with.

In a saucepan, combine 3 quarts of the water and the peel over high heat and bring to a boil. Reduce the heat to medium and cook, uncovered, until only 1 inch or so of water remains in the pan, about 1 hour. Using a slotted spoon, transfer the peels to a bowl and set aside. Discard the liquid.

In a nonreactive saucepan, combine the remaining 2 cups water with 1 cup of the sugar and bring to a boil over high heat, stirring until the sugar dissolves. Remove from the heat and stir the still-warm peels into the syrup. Let the peels stand for 1to 2 hours at room temperature. Return the pan to low heat and cook the peels, stirring occasionally, until they have absorbed all of the syrup, about 30 minutes. The peels will become translucent and amber. During the last stages of cooking, keep a close eye on the peels to prevent scorching.

When the peels are ready, remove the pan from the heat and transfer the peels to a sheet of waxed paper or parchment paper, arranging them in a single layer. Let them dry overnight. To sugar them, place the remaining 1/2 cup sugar on a fresh piece of waxed paper or parchment and roll the fruit in it, adding more sugar if needed. Let stand overnight.

Transfer to an airtight container and store in a dry place for up to 2 weeks.

Reprinted with permission from The Davis Farmers Market, by Ann M. Evans, copyright © 2016, published by Elderflower Press.

Photographs copyright © 2016 by Craig Lee

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