I know I hinted at the promise of Earl’s cake last week. Spoiler alert: it’s coming. But I wanted to get all my cyberspace mis en place together. Which means I first need to talk candied citrus peels.
These peels came to me by way of Martha Stewart. I am like Martha Stewart in the same way that I imagine making bûche de noël is like opening up a box of Little Debbie Christmas tree snack cakes. That is, not at all.
I have never made a glitter skull candelabra, nor have I ever felt the desire to sew red homemade felt slippers. I have not had the opportunity to craft a nativity set from jail, either. Should you be wondering.
We do seem to share a common bond with our love of candied fruit. And candied fruit counts for something. In fact, today it counts for a lot. Because you can use it in Earl’s Cake or as a last minute gift, if you are a bit behind in the Christmas gifting department.
It’s a fairly simple process if you have a few citrus fruits and a sack of sugar lying around. And while you could worry about doing this process multiple times, with separate batches of citrus, I did not have the time or temperament for this.
So I threw orange peels, lemon peels, and even half a grapefruit peel into the same pot. Blanched them twice. And did not feel the need to swear once. Success.
They don’t glitter like a skull candelabra might, but they do come off looking like little citrus jewels. And they make lovely presents, especially for any bakers on your “nice” list this year.
Candied Assorted Citrus Peels
- 2 oranges
- 2 lemons
- ½ grapefruit (optional)
- 4 cups of sugar, plus more for rolling
- 4 cups of water