January 8, 2021

Candied Citrus Peel

Candied citrus peel is a great way to use up the leftover peel of oranges, lemons, limes, and pretty much any citrus fruit you can think of. It’s super delicious and super simple, what can go wrong with citrus and sugar?

I often find candied citrus peel in stores unappealing, it’s dry, rock hard, and packed with unhealthy preservatives. The homemade version is much better.

The steps are simple: you cut the peel off of your citrus fruit of choice, blanch it a few times to get rid of the bitterness, boil it in sugar syrup, then coat it in additional syrup!

Once you make it, the uses are endless. You can garnish cakes and cupcakes, soak it in alcohol and add it into cakes and breads, or even just enjoy the candy on its own! It’s fun and easy to make, so I’d definitely recommend trying it out!

Ingredients

3 medium oranges, or 2 medium oranges and 2 lemons, or 4-5 medium lemons (feel free to experiment)
1 cup water, plus more for blanching
1/2 cup sugar
extra granulated sugar for rolling

Instructions

Prepare your citrus. Take one fruit at a time, and cut off the top and bottom. Using a knife, score the peel of the fruit into four vertical segments. Peel back the peel gently.
Use a knife or spoon to get rid of some of the white part, also known as the pith.
In a small pot, boil some water and add your peels. Blanch for about 15 minutes, then drain out the peels into a colander and get rid of the water.
Cut the peels vertically into 1/4″ thick slices. Boil some more water in the small pot. Blanch the peels again for about 10 minutes. Drain and get rid of the water. This process gets rid of the bitterness, yielding a sweet candy.
In the small pot, add your 1/2 cup sugar and 1 cup water. Heat until the sugar dissolves in the water. Add the blanched peels and reduce the heat to medium low. Simmer until the peels are translucent and soft.
Using a slotted spoon, scoop the peels into extra sugar. Toss them around and then lay them out on a piece of parchment paper.
Let them sit for at least an hour, or 1-2 days for them to fully dry out. Enjoy!

Candied Citrus Peel

Candied citrus peel is a great way to use up the leftover peel of oranges, lemons, limes, and pretty much any citrus fruit you can think of. It's super delicious and super simple, what can go wrong with citrus and sugar?

I often find candied citrus peel in stores unappealing, it's dry, rock hard, and packed with unhealthy preservatives. The homemade version is much better. (yields 2 cups)

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Resting Time 1

Total Time 2 15

Course Dessert

Servings 8 people

Calories 37 kcal

Ingredients

3 medium oranges, or 2 oranges and lemons, or 4-5 lemons (feel free to experiment)
1 cup water plus extra water for blanching
1/2 cup sugar
extra sugar for rolling/coating

Instructions

Prepare the peels. Take the fruit and cut off the top and bottom.
Make four vertical cuts along the peel, dividing the peel into four vertical segments.
Peel the peel back gently. Use a knife or spoon to get rid of some of the white stuff, otherwise called the pith.
Boil some water in a small pot. Add the peels and blanch for 15 minutes, then drain the peels into a colander and get rid of the water.
Cut the peels into vertical strips, about 1/4" thick. Boil water in a small pot again, then add the peels and blanch for another 10 minutes. Drain and get rid of the water.
In the pot, add the 1/2 cup sugar and 1 cup of water. Heat until the sugar dissolves, then add the peel.
Boil on a medium-low heat until the peel is translucent and soft. Use a slotted spoon to scoop out the peel into a bowl with additional sugar.
Roll the peels around, tossing it to coat it evenly in the sugar. Turn them out onto a piece of parchment paper.
Let them dry for at least an hour, or 1-2 days for them to fully dry. Enjoy!