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Candied Citron Recipe

by Stephen Albert

Candied Citron Recipe

Author Steve Albert

Here’s how you can candy citron (and by the way, it works for other citrus as well).

Instructions

Grate moist citron peel to release the oil from the cells. Cut the peel into thin strips and place in a heavy pan: Use 2 cups of citron peel.
Cover with 1½ cups (360 mL) of cold water. Bring slowly to a boil then simmer for 10 minutes or longer to dim the acidy taste.
Drain and repeat this process 3 to 5 times, draining well each time.
For each cup of peel, make syrup of ¼ cup (60 mL) of water and ½ cup (120 mL) of sugar.
Add the peel and boil until the peel absorbs all of the syrup. The peel will become transparent.
Roll the peel in powdered sugar and spread on a rack to dry.

Notes

When thoroughly dried, store in a tight container.

Courses Dessert

Written by Stephen Albert

Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide. His Vegetable Garden Grower’s Masterclass is available online. Harvesttotable.com has more than 10 million visitors each year.