Candied Citrus Zest Recipes

Steps:

• In a medium saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender, 8 to 10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.

Steps:

• In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

Steps:

• Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
• Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.

Steps:

• Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
• Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
• Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
• Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.

Steps:

• Remove zest from oranges in long 1/2-inch-wide strips with a vegetable peeler and remove any white pith from zest. Julienne zest diagonally and transfer to a small saucepan. Cover zest with cold water and bring to a boil, then drain and repeat. Drain again and pat dry.
• Bring 2 cups water with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved. Add zest and simmer, stirring occasionally, until translucent and tender, about 25 minutes.
• Cool zest in syrup, then drain, discarding syrup. Set on a rack over a baking sheet to catch drips and arrange zest on rack, separating strips with a fork. Dry zest 1 hour.

Steps:

• Preheat oven to 350°F.
• If using fresh sweet potatoes, slice in 1 1/4 inch slices, place in saucepan, cover with water and cook for 15 minutes or until tender when pierced with a fork.
• Drain the potatoes and when cool enough to handle, remove the peel and place in a 2-quart casserole dish that has been lighly oiled or sprayed with non-stick cooking spray.
• If using canned potatoes drain the potatoes and arrange in 2-quart casserole that has been prepared as indicated above.
• In a medium bowl, combine sugar and cornstarch; add orange juice, lemon juice, butter, vanilla and orange zest.
• Pour over potatoes and bake 50 to 60 minutes, basting occasionally with the sauce.
• These potatoes can be prepared ahead, refrigerated and baked the next day.

Steps:

• Cut the oranges into eight sections and remove the pulp from the peel.
• Using a sharp paring knife, cut away as much of the white pith as possible from the peel.
• Cut the remaining orange peel in half (or into strips).
• Place the orange zests and half of 1 of the lemons in a large saucepan. Add water to cover and bring to a boil for 15 seconds. Drain, rinse under cold water, and drain again. Discard the lemon half.
• Repeat step 4 two more times, each time covering the zests with fresh water and adding another lemon half.
• Combine the 3 cups water and the sguar in a saucepan and cook over medium heat until the sugar has dissolved.
• Add the zests and the remaining lemon half. Bring to a gentle boil and cook for 15 minutes.
• Remove the pan from the heat and add the Grand Marnier. Leave the zests in the liquid, loosely covered, for at least 12 hours.
• Remove the zests from the liquid and set them on paper towels to drain. Roll them in the sugar, pressing sugar into the zests.
• Allow zests to dry slightly before serving.
• Store in an airtight container.

Steps:

• Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
• Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
• Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
• Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
• Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
• To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.

Steps:

• Use a vegetable peeler to remove the zest from the lemons, keeping the strips as long as possible. Use a paring knife to remove the bitter white pith from the zest, and discard. Using a sharp chef's knife, finely julienne the strips of zest, and then place them in a small bowl. Cover the zest with boiling water; let stand for 30 minutes, then drain.
• Heat the sugar and cool water in a small saucepan over medium-high heat. Bring the mixture to a boil, stir until the sugar is completely dissolved, then add the julienned zest. Reduce the heat to medium-low, and cook for 10 minutes. Remove from the heat, cover, and let stand at room temperature overnight. Remove the zest, and drain on wire rack. Roll the zest in the sugar. Dry on a wire rack. The zest can be stored in an airtight container for up to 2 weeks.