Candied Tangerine Peel (Korean Citrus Honey Confection)
Quick answer
- Total time
- 95 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Tangerine peel simmered over low heat until translucent ends up chewy and springy, close to a soft jelly.
Read more
Two blanchings in salted water take away some bitterness beforehand, but the white pith is not trimmed off completely, since stripping it all weakens the citrus aroma.
Ingredients
Instructions
- 1
Trim 220g tangerine peel to remove most of the white pith without cutting too deep, then cut into uniform 0.8cm wide strips.
- 2
Dissolve 1 g of salt in 400 ml of water, blanch the tangerine peel for 5 minutes, and discard the water.
Repeat once with a fresh 400 ml of water and the remaining 1 g of salt to reduce bitterness and harsh aroma.
- 3
Combine 400ml water, 180g sugar, 25g honey, and 1 cinnamon stick in a pot over low heat and stir until the sugar dissolves completely before adding the peel.
- 4
Add the blanched peel to the syrup and simmer on low heat for 35 to 40 minutes, stirring occasionally, until the strips turn semi-translucent and the syrup reduces significantly.
- 5
Add 10ml lemon juice and simmer 2 more minutes so the fresh acidity balances the sweetness and brightens the overall aroma.
- 6
Remove the peel strips with tongs, spread on a cooling rack without overlapping, and dry at room temperature for at least 1 hour until the surface becomes glossy and slightly firm.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Roasted Sword Bean Tea
honey, cinnamon stick
Korean Heotgae Tea (Oriental Raisin Tree Spiced Herbal Brew)
honey, cinnamon stick
Korean Lotus Root Tea (Warm Herbal Root Brew)
honey, cinnamon stick