In Russia, we usually add candied citrus peel to our Easter cakes. I was not a big fan of them up until I actually made them from scratch. I kept snacking on them once I started making my own easter cake, and they turned out very delicious!
Candied citrus peel will be an amazing addition to your baked goods, tea, Christmas table, and desserts. It is also very cheap to make!
Pro Tip: I always keep some citrus peel in my freezer in case I feel like making it.
1 medium easter cake (about 150 grams of citrus peel)
- Peel from any 6 citruses (medium size)
- 2 cups of sugar
- Lemon juice (about 4 tbsp)
Nutrition (per 50 grams):
- 398 calories
- 0g Fat
- 104g Carbs
- 0.8g Fiber
- 0.1g Protein’
Clean the citrus and place the peel in a saucepan with water. Wait until it boils, reduce the heat and simmer for 10 minutes.
Repeat the process one more time, but with a couple of pinches of salt.
Rinse the crusts and cut into strips or cubes (just how you like it).
Combine the sugar with 1 cup of water, boil and put the peel in there. Reduce the heat to medium and simmer for 20-25 minutes until it is almost completely reduced (BUT NOT CARAMIZE!). Ideally, it should be liquid y and transparent. Add lemon juice at the end.
Put candied citrus peel on the parchment and sprinkle with sugar.
Optionally you can dry it in the oven for 5-7 min at 200C/400F
Store in a cool dry place.