In great grand-aunt’s cook book there are recipes for sweets, of course. With the run up to Christmas I’m testing my way through them. One of my favorite pretty treats is candied citrus peels, with their slight bitterness and light acidity. The colors, reminiscent of slivers of sun, are just what I need in the dark Swedish November. In the book, the recipes are in two places – first you candy the peels and then you glace them. For the sake of not sticking together in the jars, I tend to dip mine in granulated sugar as well.
As they are, they look great as a decoration for cakes, or in little cellophane bags as sweet, colorful gifts. With half dipped in dark chocolate they are a great candy to serve with a coffee.
Here is my slightly adapted recipe.
Candied Citrus Peels (Syltade och Glacerade Citrusskal)
1 kg (2 lbs) citrus peels (I do lemon, orange and grapefruit from ca 10 fruits. It’s plenty. Organic is best, otherwise wash well.) Cut in slivers, removing some but not all of the white pith. Boil twice for two minutes each and pour off the water.
Bring 1 kg (2 lbs) granulated sugar and 0.5 l (2 cups) of water to a boil and add peels. Boil until the peels are clear at medium temperature, approximately 45 minutes. The peels should be covered, if not, add sugar and water in 2-to-1 ratio.
Remove the peels to drain.
Let the sugar-water continue boiling until hard-ball stage or reaching a temperature of ca 127 C/260 F. Take from heat and place pan in boiling water so the syrup won’t crystallize.
The remaining sugar syrup can be cooled, kept, and reheated as a glaze for a citrus sponge cake or as an ice-cream topping (poured over vanilla ice cream with fresh oranges perhaps?)