Candied and Coated in Sugar Yuzu Peels

Candied yuzu peels made from fragrant, fresh, and fantastic yuzu fruits. Yuzus are a Chinese, Korean, and Japanese fruit that is a hybrid of mandarin oranges and ichang papeda citruses. Delicious!

I based my recipe off of this delicious recipe for Candied Yuzu Peels~

https://umamimart.com/blogs/main/japanify-candied-...

Ingredients~

• 3 yuzus
• 5 cups of water and 2 1/2 cups of water
• 1/2 teaspoon cream of tartar
• 1 1/2 cups of sugar (more for coating)

Take 3 yuzus and wash under running water thoroughly. Then dry the fruits with a towel.

Slice yuzus in half horizontally. Using your hands squeeze the yuzus over a strainer into a measuring cup. Yuzus are mostly seeds, and less juice. You will have around 1/4 cup of juice from juicing. Use this to make Yuzu Candy Drops ~

Using your hands and a paring knife take out the flesh of the yuzu carefully. Leave a small layer of pith for a bit of bitterness. Cut the peels in half and cut the halves into triangular slivers.

In a medium saucepan bring 5 cups of filtered water to a boil.

Add your yuzu peels in and boil for 13 minutes, now lower the heat to medium~low and simmer for 25 minutes.

Drain the yuzu peels with a sieve and set aside.

In the same pan add in 1 1/2 cups of sugar, 2 1/2 cups of water, and 1/2 teaspoon of cream of tartar. Stir. Now bring to a boil over medium~high heat.

Bring the heat to low and add in your strained yuzu peels. Simmer for 50 minutes.

Strain your yuzu peels with a bowl underneath the strainer and save the syrup for drinks, moistening cakes, glazing fruits and more.

Place a cut to size piece of parchment paper onto a baking sheet. Using cooking chopsticks pick out each syrupy yuzu peel from the sieve and place onto the baking sheet.

I dried mine overnight on the baking sheet on the counter, then placed the parchment covered baking sheet in the oven at 200F and dried for 1 hour. Or you can preheat the oven to 200F and bake for 3 1/2 hours, check every hour to feel and taste the yuzu peels for the right texture.

In a bowl with granulated sugar toss the yuzu peels until coated, add more sugar if needed. Put the coated yuzu peels in an airtight container. Chow down!