Candied Citrus Peels

I love to juice and have been longing for a good recipe to use the biproducts (although composting isn’t the worst option), I wanted to be able to use all of the fruit. A lot of studies suggest the rind of fruits hold the most (or a lot) of fruits nutrients, so naturally I was excited to find a recipe that uses the rinds.

For the recipe you need:

1 orange

1 grapefruit

2 lemons


2cups sugar (plus sugar for coating)

Chocolate (option)

Coconut (option)

Pick fruit with minimal bruising, wash and slice through the peel to the fruit lengthwise four or five times to make for easy peeling.

Slice the pieces into your desired thickness.

Put peels in a pot and cover with cold water. Bring water to a boil on high heat.

Drain and repeat boiling process, leaving the peels to simmer for 15 minutes. Drain.

Measure and add 1 cup of water, 2 cups of sugar and bring to a boil with peels.

Lower heat and allow mixture to simmer for 45minutes to 1 hour. The syrup should thicken.

Line a baking sheet with parchment paper for easy clean up, and place a cooling rack over top.

Allow the peels to chill on the cooling rack for 12-24 hours.

Fill a bowl with sugar (can be white or brown), put sticky peels in sugar and mix until covered. For a healthier option I used coconut…melted dark chocolate would also be delicious.

Store in fridge. Enjoy!

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