Candied citrus peels wears many hats: from moonlighting as sorbet topping, to playing a supporting role in Cassata Siciliana Ice Cream, to holding the spotlight as one of our favorite edible gifts. Because making candied citrus peels seems to have a few fussy steps (blanching three times isn’t our idea of fun but is necessary to remove the bitterness from the pith), why not make a sizable batch and give some as gifts to friends and family? We’ve never seen anyone unhappy to receive them, and it’s a great way to use every part of your citrus.
MAKES ABOUT 5 TO 6 CUPS OF CANDIED CITRUS PEEL
4 large oranges or medium grapefruit, or 6 large lemons, preferably unsprayed
4 cups (800 grams) sugar, plus more as needed
1. Slice the ends off the citrus and score the peels from one end to the other; remove the peels. Slice the peels into thick strips, trimming the edges.
2. Bring water to a boil in 2 medium saucepans. Place the peels in one saucepan; blanch the peels for 2 to 3 minutes. Drain the peels, rinse, and transfer to the second saucepan. Repeat the blanching, draining, and rinsing process. Fill the first saucepan with fresh water and bring to a boil. Repeat the blanching, draining, and rinsing process. Set aside.
3. In a large saucepan, combine 3 cups of the sugar with 3 cups water and bring to a simmer over medium heat, stirring until the sugar has dissolved completely. Add the blanched peels to the saucepan, reduce the heat to low, cover, and simmer for 1 hour, until the peels are soft and translucent.
4. Using a slotted spoon, transfer the peels to a wire rack set over a rimmed baking sheet and let them cool and drain. When the peels come to room temperature, transfer them to a large bowl and toss with the remaining 1 cup sugar until well coated. Spread the candied peels out on the wire rack and let dry at room temperature overnight or for up to 48 hours. The candied citrus peels will keep in an airtight container at room temperature for up to 8 weeks.