Glossy Candied Orange and Lemon Peel
By Joe
Source: Serious Eats — Lauren Weisenthal, Candied Citrus Zest.
A candied citrus zest recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Chill. Set two pots of water (using 1 quart of water in every) to boil over a high flame. By the time you’re ready in order in order to start blanching, this water will be ready. Use a peeler plus make long broad strokes off pole to pole of the fruit. Chop the zest into thin strips if wanted. Set upwards an ice bath by filling a big bowl three quarters of the way using ice cubes and cold water. Stand the bowl near the stove, along using a slotted spoon, spider, or little strainer. Tip in the zest to Pot #1 and let it simmer for 20 seconds when water comes to a boil. Take out zest off water, either by fishing it out using spider or pouring it through strainer in the sink. Rinse plus refill Pot #1 using another quart of water, plus return the pot in order to a boil. Plunge the zest in the bath of ice water. It’s helpful to hold this strands inside the strainer in the bath in order in order to avoid having in order to pick this zest out of the ice. Repeat steps 5 plus 6, first using Pot #2, plus next using the newly boiled water in Pot #1. Retire Pot #1 when you’ve finished this third round of blanching. You can promptly set up for the final step: candying when you’ve finished blanching in Pot #2. Mix sugar, corn syrup, plus water in Pot #2 plus bring it to a boil over a high flame, mixing now and then using the ratio of fresh water to one cup (1 cup) sugar for every four fruits you’ve zested. Reduce heat in order to one simmer (just a few steady bubbles, as opposed in order to a rolling boil) plus tip in the blanched zest once all of the sugar has dissolved plus syrup is bubbling. Simmer for around twenty minutes, till the zest is completely translucent plus curling along edges. The syrup will become thicker plus lift on some color off peel. Store the zest in the syrup plus leave it to cool before using. Chill in a sealed container.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
25.1 g per serving
50.2 % of the 50 g daily maximum · 100.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for citrus fruits, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 99 kcal |
| Protein | 0.1 g |
| Carbohydrate | 25.6 g |
| of which sugars | 25.1 g |
| of which free sugars | 25.1 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.1 g |
| Salt | 0 g |
Protein per 100 kcal
0.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
