The Seattle Times - ONE OF THE best things about winter is citrus. Cara cara oranges, Meyer lemons, blood oranges, tangerines, pomelos, ruby red grapefruit. The fruit is so delicious, why waste any part? This season, I vowed to eat the peels — by candying them.
Often imported from France or Italy, candied orange and lemon peel is eaten as a special treat or used in baked goods for zingy flavor. But it’s far cheaper to make it yourself, and the process is relatively straightforward: Cook peels in a sugar syrup, then air-dry them. It just takes time.
Homemade citrus peel is great to have in your pantry for tossing into breads, cakes, muffins and cookies. The bright strips also make attractive gifts in clear plastic bags or glass jars. Whether eaten as a sweet treat or used as an ingredient, they definitely brighten up a winter’s day.
Often imported from France or Italy, candied orange and lemon peel is eaten as a special treat or used in baked goods for zingy flavor. But it’s far cheaper to make it yourself, and the process is relatively straightforward: Cook peels in a sugar syrup, then air-dry them. It just takes time.
Homemade citrus peel is great to have in your pantry for tossing into breads, cakes, muffins and cookies. The bright strips also make attractive gifts in clear plastic bags or glass jars. Whether eaten as a sweet treat or used as an ingredient, they definitely brighten up a winter’s day.