Candied citrus peels. I’ve been wanting to make these for several years– ever since my mom made them and raved about them. I love citrus peels. I nibble on lemon peels and eat kumquats whole. When I was pregnant the hardest thing for me was not being able to eat clementines because I had gestational diabetes. This recipe called to me.
When I visited my parents last month I wrote down the recipe so that I could actually make them. But first I had to have 3 cups of citrus peels on hand. What to do? I could have peeled 3 cups worth of clementines or sliced up an equal number of lemons but I didn’t know what I would do with the leftover fruit. So I decided that I would save, and freeze, peels until I had enough. And today I actually had the time to make the recipe.
First, I scraped off any bits of lemon from the lemon peels and sliced up the peels into pieces no bigger than 2″ long by 1/4″ wide.
I then brought the peels to a boil and drained them, repeating this process a total of 3 times. Then I brought: 1 1/2 cups sugar, 3/4 cup water, and the peels to a boil and boiled them for 20 minutes. I knew they were done when the syrup turned gelatinous. Then I drained them on more time, and let them dry on wax paper.