Leap Year Bits and Pieces – Orange Peel Candied, Citrus Salts and Some Things that Make Me Smile

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  “Candied Orange Peel” is so great to keep in the pantry  to add to desserts, granolas and a cup of hot tea. Making candied citrus peel is easy and takes little active time to do. I cut the peel into strips about 2 inches long and soak in water for a few hours or overnight.


Then simmer in fresh water and sugar over low heat for about 45 minutes.


Drain on wire racks sitting on parchment paper until air dry. I store in my pantry in airtight containers for a few months.


 “Citrus Salts” (lemon and orange)


Zest of an orange and two lemons both mixed with Maldon Sea Salt Flakes.


I use a mortar and pestle to make sure the oils are released.


Then I air dry overnight and store in air-tight jars. Great to use on roasted vegetables, grilled fish or chicken or to top simple sugar cookies.



Some things that make me smile on this Leap Year Day….DSC_0582

Ella, our 10-year-old Lab-Beagle mix…..


….Wouter, my beloved Dutch partner…..


…vases of beautiful tulips..

May you all have a Happy Leap Year.

Candied Orange Peel and Citrus Salts

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Ingredients for Candied Orange Peel:

  • the peel from 4 oranges, cut into 1 1/2 to 2 inch thin strips
  • 1 1/2 cups sugar
  • water


  1. Soak orange peel strips in water for a few hours or over night to soften. Drain peel in a colander.
  2. Mix 1 1/2 cups sugar with 1 1/2 cups water in a saucepan. Bring to a boil and stir until sugar is dissolved.
  3. Turn heat to simmer and add orange peel strips. Simmer, stirring every now and then for about 45 minutes. Remove orange peel from sugar syrup with a slotted spoon and spread out on wire racks sitting on parchment paper until air-dried completely. This can take up to one day depending on how humid the weather is.
  4. Store dried candied orange peel in airtight containers for up to 3 months.


Ingredients for Citrus Salts:

  • zest from one orange
  • zest from 2 lemons
  • 2 cups Maldon sea salt flakes divided


  1. Mix the orange zest with 1 cup of the sea salt flakes. Use a mortar and pestle to mix the zest and salt together to release the oils from the zest.
  2. Spread out to dry on a sheet pan covered with parchment paper overnight.
  3. Store in airtight container.
  4. Repeat with lemon zest.

Teresa Blackburn      www.teresablackburnfoodstyling.com    www.foodonfifth.com