Candied Orange Peel

5 from 1 vote

Because these are not actually candied with sugar, they do not keep at room temperature. You can store these in the fridge for up to a week for freezer for up to a month. Don't toss the resulting cooking syrup - this is great for adding to drinks or stirring with some chopped candied zest for a dessert topping. You can also toss the candied peel in granulated monk fruit sweetener for a low fat treat. I like to finely dice the peel for use in baked goods or serving atop ice cream.

Course Dessert

Cuisine French

Keyword Chocolate, dairy-free, dessert, egg-free, french, grapefruit, nightshade-free, nut-free, orange, vegetarian

Prep Time 20

Cook Time 2

Total Time 1

Servings

Calories 84kcal

Author Jenny Ross

Ingredients

2 oranges or whatever citrus you prefer, organic
3/4 cup allulose
1/2 cup monk fruit granulated, or 1/4 monk fruit, powdered, or another 3/4 cup allulose
pinch salt
stevia glycerite to taste, optional
7 ounces sugar-free chocolate optional

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Instructions

Cut the top and bottoms off of the citrus and then slice through one side, being careful not to cut into the fruit inside. Starting at the cut side, gently loosen the skin of the citrus in one large piece. Discard the fruit for another use. Slice the peel (no need to cut the pith off) into strips of desired thickness. 1/8-1/4 inch works well.
Add all the cut citrus peel to a medium pot and cover with water. Bring to a boil over medium heat and then discard the water. Repeat this process another 2 times. This will remove most of the bitterness of the pith.
After the third blanching, remove the citrus to a bowl and reserve. Add a cup of water, the allulose, monk fruit, and a pinch of salt to the now empty pot. Bring to a boil over low heat. When all the sweetener is dissolved, add the citrus. Cook uncovered on low for at least 1 hour, or until the liquid is thick and syrupy, stirring occasionally to rotate the citrus and ensure that the sweetener is not burning (high heat can burn allulose so be sure to cook on low).
When the syrup is thick and the fruit is translucent, add stevia to taste and then use a fork to transfer the citrus from the liquid onto a rimmed baking sheet lined with parchment or a silicon baking mat. Allow the peel to dry overnight and up to 24 hours.
Melt the chocolate (either slowly over a double boiler or in the microwave at 50% power, stirring every 30 seconds or so until liquid) in a glass bowl.
Dip the dried candied peel into chocolate and place back onto the prepared baking sheet. Let stand until the chocolate sets and then refrigerate until consuming.

Notes

This method also works for making candied cherries - just skip all the blanching steps! I like to keep the cherries in the cooking syrup and store it in the freezer for up to 1 month.

Protein:Energy Quotient [calories]: 0.08, Protein % of calories: 5.1%

Nutrition without chocolate: Calories: 2 cal, Carbs: 1g, Fiber: 0.2 g, Fat: 0g, Protein: 0g, Protein:Energy Quotient [calories]: 0, Protein % of calories: 0%

Nutrition