Amazing recipe using tangerine peels: here’s how to use them properly. It’s delicious!

That’s a fantastic idea! Tangerine peels are highly aromatic and contain powerful essential oils, which can add a bright, concentrated, and complex citrus flavor to many dishes and drinks.¹ Instead of discarding them, using the peels is a wonderful way to minimize food waste.²

The best way to “use them properly” is to first make sure they are clean and then harness their flavor in a way that captures the oil, not the bitterness.

Here is an amazing, delicious recipe for Tangerine Peel Candied Segments (or Zest), which results in a versatile and intensely flavorful confection.

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🍊 Candied Tangerine Peels (Citrus Confetti)

This process removes the bitterness while preserving the vibrant essential oils.

📋 Ingredients

Ingredient	Quantity	Notes
Tangerine Peels	From $4 \text{ to } 6 \text{ medium tangerines}$	Use thick-skinned varieties if possible.
Water	For blanching and syrup.
Granulated Sugar	$1 \text{ cup}$
Optional Coating	Granulated sugar or dark chocolate.

🛠️ Instructions: How to Use Them Properly

I. Preparation and Blanching (Crucial for Removing Bitterness)

1. Clean: Wash the tangerines thoroughly. Carefully peel them, aiming for large segments. Use a small, sharp knife to scrape away as much of the white pith (the bitter part) from the inside of the peels as possible.
2. Cut: Slice the cleaned peels into thin strips (julienne style).³
3. Blanch: Place the strips in a small saucepan and cover them with cold water. Bring the water to a boil, then immediately drain the peels.
4. Repeat: Repeat the blanching process two more times (total of three times).⁴ This step is essential to leach out the remaining bitter compounds.

II. Making the Syrup

1. Make Syrup: Combine $1 \text{ cup}$ of fresh water and $1 \text{ cup}$ of granulated sugar in the same saucepan. Bring to a boil, stirring until the sugar is completely dissolved.
2. Simmer: Add the blanched and drained tangerine peels to the boiling syrup.⁵
3. Cook: Reduce the heat to a simmer and cook for $45 \text{ to } 60 \text{ minutes}$ uncovered. The peels will become translucent, and the syrup will thicken.⁶

III. Cooling and Finishing

1. Drain: Use a slotted spoon to carefully remove the translucent peels from the syrup (save the syrup—it’s now tangerine-flavored and perfect for cocktails or sweetening tea!).
2. Dry: Spread the peels in a single layer on a parchment-lined baking sheet. Let them dry at room temperature for several hours or overnight until tacky but firm.
3. Finish (Optional):
   • Sugar Coating: Roll the tacky strips in a bowl of fresh granulated sugar.
   • Chocolate Coating: Dip half of each strip in melted dark chocolate for a gourmet finish.

💡 Delicious Uses for Candied Peels

• Baking: Chop and fold into scones, cookies, muffins, or fruitcakes.
• Garnish: Use as a vibrant garnish for desserts like panna cotta, cheesecake, or the Pfirsich-Charlotte you asked about earlier!
• Snack: Enjoy them plain as a sweet, chewy, and aromatic treat.

Enjoy this delicious way to utilize every part of the tangerine!