Candied Citrus Peel #SundayFunday

This week the Sunday Funday bloggers are sharing recipes that use mandarin oranges, clementines, or cuties. Host Sue of Palatable Pastime said we could use fresh or canned. I decided to clear our my fruit bowl which held pink grapefruit, navel oranges, and satsuma mandarins this week.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. I was very inspired by Sue's prompt. Here's the line-up of mandarin recipes...

• Blender Whole Orange Bundt Cake from Sneha's Recipe

• Candied Citrus Peel by Culinary Cam (you're here)

• Clementine Cheesecake from Mayuri's Jikoni

• Fruit Cup Turkeys by Amy's Cooking Adventures

• Jalapeño Mandarin Margarita from Karen's Kitchen Stories

• Pig Pickin' Cake from Palatable Pastime

• Pork and Mandarin Orange Tacos from A Day in the Life on the Farm

• Vegan Sizzler with Orange Sauce (Vegetables, Tofu and Quinoa) from Cook with Renu

Candied Citrus Peel

In addition to the satsuma mandarins that fit the them, I also used pink grapefruit and navel oranges. And a quick note: only use organic fruit. You're spending time and money to eat the peels; you don't want to be consuming chemicals and pesticides!

Ingredients

• a variety of organic citrus fruits

• water

• 2 cups water

• 2 cups organic granulated sugar plus more for rolling

• Also needed: heavy bottom skillet, colander, baking sheet lined with parchment paper

Procedure

Peel the citrus and slice into strips.

Place all of the citrus in a large, flat-bottom pan. Add cold water until they are floating. Bring the pan to a boil. Drain. Add cold water until they are floating and bring to a boil again. Drain. Repeat a third time.

Then create a simple syrup by bringing the water and sugar to a simmer and cooking till the syrup thickens. Place the citrus and simple syrup in the flat-bottom pan and bring to a boil. Reduce heat and simmer until the citrus is translucent and the syrup is thickened and sticking to the fruit. Ours took about 90 minutes.

Using a slotted spoon, transfer the citrus to a bowl full of granulated sugar. Roll the citrus in the sugar. Lay out on a parchment-lined cutting board and leave to dry.

That's a wrap for my offering for the mandarin #SundayFunday event. The group will be back with recipes featuring chestnuts. Stay tuned!