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Moroccan-Style Candied Etrog Peel recipe

Moroccan-Style Candied Etrog Peel

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Ingredients Method Notes

Ingredients
  

  • 1 etrog
  • 2 cups sugar
  • 1½ cups water
  • Pinch of salt

Method
 

  1. Slice peel thinly, removing white pith.
  2. Boil three times in water to reduce bitterness.
  3. Combine sugar, water, and salt; bring to a boil.
  4. Simmer peels until syrup thickens and becomes translucent.
  5. Dry on parchment and optionally roll in sugar.

Notes

Golden, aromatic candies perfect for Shabbat or Hanukkah gifts.