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It's panettone season; where to buy citrus peel?

It's panettone season; where to buy citrus peel?
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  • It's panettone season; where to buy citrus peel?

    Post #1 - November 19th, 2007, 12:26 pm
    Post #1 - November 19th, 2007, 12:26 pm Post #1 - November 19th, 2007, 12:26 pm
    Does anyone know where I could find some candied citrus peel to use in a panettone? The major chains (Jewel, etc.) and health food stores (Wild Oats, etc.) don't seem to carry it. Would a place like Caputo's carry it?
  • Post #2 - November 19th, 2007, 2:09 pm
    Post #2 - November 19th, 2007, 2:09 pm Post #2 - November 19th, 2007, 2:09 pm
    Yes, try Caputo's (but call first). If not them, try Fox & Obel (doubtful), Spice House or Bari (but again, call first).

    I think Caputo's may be your best bet.
  • Post #3 - November 19th, 2007, 2:14 pm
    Post #3 - November 19th, 2007, 2:14 pm Post #3 - November 19th, 2007, 2:14 pm
    I was in the Evanston Spice House on Saturday and I think they only had dried citrus peel, not candied.

    I have bought mine mail order from King Arthur Flour. It's excellent but the shipping costs are high.
  • Post #4 - November 19th, 2007, 3:39 pm
    Post #4 - November 19th, 2007, 3:39 pm Post #4 - November 19th, 2007, 3:39 pm
    I got excited when I read about the K.A. source, but, oh dear, looks like they're out of candied citrus until further notice:

    http://www.kingarthurflour.com/shop/detail.jsp?id=1078
  • Post #5 - November 19th, 2007, 4:08 pm
    Post #5 - November 19th, 2007, 4:08 pm Post #5 - November 19th, 2007, 4:08 pm
    I think in less time than it'd take you to search them out and drive to a store to pick them up, you could make them. Just use a vegetable peeler to get wide, thin strips off several oranges (or whatever citrus), thin enough to minimize the amount of pith. Make a simple syrup (equal parts sugar and water) dissolved and heat to a simmer - amount roughly equal to the volume of the zest strips. Put in the strips and simmer a few hours. Then pull them out, let them cool a bit, separated on a rack, or parchment, or wax paper (they should be sticky) and sprinkle both sides with granulated sugar. Let 'em dry overnight, and you have candied citrus peel. Not that tough to do.
  • Post #6 - November 19th, 2007, 7:10 pm
    Post #6 - November 19th, 2007, 7:10 pm Post #6 - November 19th, 2007, 7:10 pm
    I'm pretty sure Home Economist (just south of Church on Grosse Point in Skokie) carries candied peels. They certainly have wide varieties of dried fruits.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #7 - November 20th, 2007, 12:12 pm
    Post #7 - November 20th, 2007, 12:12 pm Post #7 - November 20th, 2007, 12:12 pm
    Update:

    Thank you for all of the replies, including the recipe suggestion, which sounds great!

    I found candied orange and citron peel (they didn't have lemon, but two out of three ain't bad) at the Home Economist store in Skokie. The citron was $4.59/lb. and the orange was $3.39/lb. They're sold in one-pound and half-pound tubs. They seem to be a seasonal item, however, so I'd give them a call first if you're looking to buy these at some other time of the year.

    I never got a chance to call Caputo's to find out if they carry them. If someone else finds them at Caputo's (or anywhere else), please post a quick reply.
  • Post #8 - November 21st, 2007, 7:23 am
    Post #8 - November 21st, 2007, 7:23 am Post #8 - November 21st, 2007, 7:23 am
    Nuts on Clark? I've gotten them there often in the past.

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