Sour Candied Citrus Peels with Citric Acid
Transform citrus peels into tangy, chewy confections with this traditional candying technique enhanced by citric acid for extra sour punch. Perfect for gift-giving, cocktail garnishes, or satisfying sweet-tart cravings. The triple-boiling method removes bitterness while preserving the peels' natural oils and vibrant flavor. This version uses a combination of regular and raw cane sugar with adjustable citric acid levels, allowing you to customize the sourness to your preference.
Ingredients
- 10 citrus fruit pieces (blood orange, cara cara orange, lemon, lime, grapefruit)
- 3 Tbsp white vinegar
- water, for soaking
- 4 cups sugar
- 4 cups water
- 2 cups raw cane sugarregular granulated sugar1:1dietary
slightly less complex flavor
- 2 Tbsp citric acid, reduce by 1/2 Tbsp for less sour peelslemon juice powder1:2availability
less intense sour flavor
Instructions
- 1
Wash citrus thoroughly, then soak in bowl with white vinegar and water for 5 minutes, rinse and pat dry
- 2
Slice ends off citrus to create flat surfaces, then slice peel off following curves while keeping white pith attached to flesh
- 3
Cut peel segments into quarter-inch strips
- 4
Place strips in pot, cover with water, and boil for 10 minutes, then drain
- 5
Repeat boiling process with fresh water two more times to remove bitterness
- 6
Combine peels with sugar and water, simmer over medium-low heat for 40-60 minutes until tender and syrup reduces
- 7
Drain peels and place on wire rack without touching, cool for 15-20 minutes
- 8
Mix cane sugar with citric acid, toss sticky peels in mixture
- 9
Return to rack in single layer for one hour to set
- 10
Toss again in remaining sugar-citric acid mixture, place back on rack to dry for 4-12 hours
Tips
Keep white pith on the flesh rather than the peel to reduce bitterness while maintaining peel structure during candying.
Ensure peels don't touch on cooling rack to prevent sticking and uneven drying.
Adjust citric acid by half tablespoon increments to find your preferred sourness level.
Good to Know
Store in airtight container or mason jar for up to 4 weeks at room temperature
Can be made up to 4 weeks in advance, actually improves as flavors meld
Serve as standalone candy, cocktail garnish, or chopped over desserts
Common Mistakes
Don't skip the triple boiling to avoid bitter peels
Keep peels separated on rack to prevent sticking and uneven drying
Don't rush the final drying time to ensure proper texture
Substitutions
slightly less complex flavor
less intense sour flavor
FAQ
Can I use just one type of citrus?
Yes, any single citrus works well though mixing varieties creates more complex flavor profiles and visual appeal.
What if my peels are too bitter after candying?
Next time boil an extra round or two, and ensure you're removing most white pith from the peels before cutting.
How long do these keep and can I freeze them?
They keep 4 weeks in airtight containers at room temperature. Freezing changes texture, so refrigeration is better for longer storage.