Candied Citrus Peel for Holiday Baking

Homemade candied citrus peel beats anything you can buy in the store--not bitter--just sweet clean citrus taste sweetened with pure cane sugar syrup and then dried. They look like translucent jewels in baked goods and are perfect for your baking adventures during the holidays. As a bonus, we share a delicious Christmas Tree made from sweet buns with a festive filling that includes candied peel. Make a big batch for all your holiday baking needs.

Steps for Making Candied Peel
Day 1
Peel the citrus and cut into desired shapes. Place in a saucepan and cover with water. Bring to a boil and boil for 10 minutes. Drain water and repeat this process a total of three times. Place the peel in a bowl. Prepare the syrup you will use to cover the peel by boiling one part sugar and one part water for 10 minutes to slightly thicken. Pour syrup over the peel. Cover the bowl and set aside to soak for 24 hours.
Day 2
Pour the peel and syrup through a strainer so the syrup drains into a saucepan. Place the drained peel back in the bowl. To the saucepan add 1/2 the amount of sugar you used to make the syrup yesterday. Bring to a boil and boil for 10 minutes. Pour the hot syrup over the peel and, cover the bowl, and set aside to soak for 24 hours.
Day 3
Pour the peel and the syrup into a saucepan and bring to a boil. Turn the heat down and simmer on low heat for 30 minutes. Pour the mixture back into the bowl and set aside to soak for 2-4 days.
Day 5
Drain and discard the syrup. Arrange the peel pieces on a tray to dry. To hasten drying, you could use a food dehydrator or the oven on very low temperature for 2-3 hours, then turn the heat off and allow the tray to sit in the oven or dehydrator until dry. This may take 2-3 days. You could add heat for 1-2 hours each day until dry. Store in an airtight container.

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