My recipes are grain free, refined sugar free, and many are dairy free. I have autoimmune illnesses and eating this way has improved my health and my energy. This is just my personal story. My family can’t even taste the difference between the way I used to cook and the way I cook now. I have been writing recipes for over 30 years. When I first went grain free and refined sugar free I couldn’t find any recipes on the internet, hence my blog.
Due to my dietary journey, I find that I can’t purchase most things that are on store shelves. I often feel as if 90% of all store products I can’t use. Which means if I want something I need to make it from scratch. I wanted to try my hand at writing a Italian Panforte dessert that is, in my opinion, a type of fruitcake. Therefore I needed to write a recipe for refined sugar free candied citrus.
I am always doing research and experimentation on new ingredients that I find or hear about. It is really hard when a recipe I try doesn’t turn out. I dislike waste. The ingredients I often use are costlier than their counterparts. I don’t even post every recipe I write as sometimes I don’t feel they are up to par. My family can love them but if I don’t they don’t go on my blog.
Candied citrus is good for many different recipes. Not to mention they also make tasty treats. Many people use it for fruitcake. I used this to make a type of Italian fruitcake. This candied citrus and my dried sweetened cranberries are used in my Italian Panforte. So today there will be two posts on my blog, this one and dried cranberries. Enjoy!
Candied Citrus Peel
- 1 cup orange peel
- 1/2 cup lemon peel
- 3/4 cup monk fruit sweetener
- 1 cup water
- Place orange peel in a pot cover with water and boil for 5 minutes. Drain peels and repeat.
- Remove orange peel from stove and place on a tray.
- Put lemon peel in a pot and cover with water and boil 5 minutes. Drain and repeat twice more.
- Put lemon peel in a pot and cover with water and boil 5 minutes. Drain and repeat twice more. Place lemon peel with orange peel on a tray.
- In a pot pour in water and 1/2 cup monk fruit sugar. Bring sugar to a boil and when the sugar has dissolved.
- Add orange and lemon peel to the syrup. Boil for about 2 minutes.
- With a slotted spoon remove peels and place on a try with a 1/4 cup monk fruit sugar and stir the peels in the sugar until the peels have sugar stuck to them.Allow to sit out and dry overnight. Place citrus peels in a sterilized jar with an airtight lid. and store for several months or use in a recipe.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 0 mg||0 %|
|Potassium 34 mg||1 %|
|Total Carbohydrate 7 g||2 %|
|Dietary Fiber 1 g||3 %|
|Sugars 1 g|
|Protein 0 g||0 %|
|Vitamin A||1 %|
|Vitamin C||23 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|