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Candied citron / dulce de etrog

Earlier this week I got this year's batch of etrogcello underway. But what to do with the etrogim after I'd carved away the yellow part of the peels?

This year's answer is candied etrog. I found two recipes which looked interesting. One comes from chef David Lebovitz: candied citron. The other is this dulce de etrog recipe.

I diced the peel and soaked it overnight in water, then replaced the water and soaked some more. I brought it to a simmer, drained the water, and then put the etrog in a heavy-bottomed pot with water and sugar. Then I clipped on the candy thermometer and let the peel-sugar-water mixture simmer until it reached 230. Once we hit that magic number, I removed the pot from heat.

David's recipe suggested letting the peel sit in the syrup for an hour, so I did that. I had planned to then remove the peel and drain it, but after an hour I found that the peel-and-syrup mixture had hardened into a kind of jelly, so I went with the dulce de etrog recipe's suggestion of spooning the mixture out onto a sheet of parchment paper to rest overnight.

I rested it in the fridge, mostly because we sometimes have ants and I knew they would find it if it were sitting out in the kitchen. In the morning it was lovely and stiff from the cold. I cut it into little pieces (the jelly became softer as it warmed, but remained jelly-like, never melting altogether) and rolled them in sugar.

Candied citron / dulce de etrog.

The end result are pieces of etrog candy of varying shape and size, now drying on a drying rack. I'll seal them in an airtight container later today. The candies are sweet and citron-y, but not bitter. They're delicious.

Unlike the etrogcello, these won't keep for a long time. We'll probably feed them to this weekend's houseguests. I feel good about finding a way to use, and savor, these precious and rare fruits. A little taste of Sukkot now that Sukkot is only memory.

And I still have two more etrogim to use! I think I might try spicing these with star anise and peppercorns, as in this Pierre Herme recipe. Yum.



Edited to add: the second batch was cooked in a syrup with peppercorns, a star anise, one hot pepper, and a bit of brown sugar to complement the white sugar. They turned out beautiful, too:

Spiced candied etrog peel.

Shabbat shalom!