Mixed Citrus Candied Peel

Candied peel is a sweet and tangy delight, perfect for the holiday season. It’s ideal for snacking or adding a festive touch to desserts and baked treats.

Who would have thought citrus peel could be so delicious? A little sweet, a little tangy, with just a touch of spice—it’s absolutely amazing. You can choose your favorite combination of citrus fruits, whether sticking to one type or mixing a variety to suit your taste. While each step of making candied peel is simple, some parts take time. But don’t worry, the end result absolutely makes it worthwhile. To me, candied peel is the essence of the holidays, and I love using it in baked goods. Plus, the incredible aroma that fills the house while making it is unforgettable.

What you will need:

All you need to make candied peel is sugar and citrus fruit. It’s delightfully festive and always reminds me of Christmas. Choose any citrus fruit you like—stick to one type or mix it up however you prefer. I used a blend of navel oranges, lemons, and limes, but you can toss in some grapefruit or tangerines if you’d like.

• navel oranges – 2 medium
• lemons – 4 medium
• limes – 4 medium
• cane sugar – I used Zulka Pure Cane Sugar

How to:

Making candied peel takes a bit of time, but the end result is absolutely worth it. Removing the pith from the peel can be a bit tedious, and the drying process after coating the pieces in sugar is quite lengthy. Ensuring the candied peel is thoroughly dry before storing is crucial.

Start by thoroughly cleaning all the fruit you plan to use. Wash each piece well, remove any waxy coating if present, and dry them. Then, trim off both ends of the fruit and quarter the peel. Remove the peel in four sections. The next step is to get rid of the pith, as it adds bitterness to the peel. This part takes the most time. Using a sharp knife, carefully scrape away as much pith as possible from the inside of the peel. Finally, slice the peel into strips about 1/8-inch to 1/4-inch wide.

The next step is to boil the strips of peel to reduce bitterness. Place the strips in a medium pot and add enough water to cover them. Heat the pot over medium heat and bring it to a boil. Let it boil for 10 minutes, then drain the peel and taste a piece. If it still tastes too bitter, repeat the process with fresh water. Depending on how much pith remains, you may need to repeat this 2 to 3 times. Always use fresh water for each boil. Since I removed most of the pith, I only needed to boil the peel once.

After boiling the peel for the final time, drain it and set it aside, then wash the pot. Add 2 cups of sugar and 2 cups of water to the pot and place it over medium-low heat. Stir occasionally as the sugar dissolves. Once all of the sugar has dissolved, add the strips of peel to the pot. Stir to combine and bring it back to a simmer. Let it simmer until the sugar water reduces to a syrup and the peel softens and turns translucent, which took me about 25 to 30 minutes. When the peel reaches the desired consistency, use a slotted utensil to remove it and place it on a drying rack with something underneath to catch drippings. Let the peel dry until slightly tacky, which took about an hour. Be sure to save the leftover syrup in the pot—it’s full of citrusy flavor and great for enhancing drinks, cocktails, or drizzling over baked goods.

When the peel feels slightly sticky, it’s time for the sugar coating. Pour some sugar into a bowl, toss in a few pieces of peel at a time, and ensure they’re fully coated. Lay the sugar-coated pieces on a parchment-lined cookie sheet, spacing them out so they dry evenly. After all the peel is coated, let them dry completely for 4 to 6 hours.

Once all of candied peel is dry, place it in an airtight container and store it in a cool, dry place. If stored properly, it should remain fresh for a couple of months.

Alright, let’s get started. Please make and enjoy!

Mixed Citrus Candied Peel

Candied peel is a delightful, tangy-sweet treat that’s perfect for the festive season. You can enjoy it as a snack or use it to enhance desserts and baked goods with a seasonal twist.

5 from 1 vote

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Prep Time 1 hour hr 30 minutes mins

Cook Time 40 minutes mins

drying 6 hours hrs

Total Time 8 hours hrs

Servings 4 cups

Ingredients

  

• 2 medium navel oranges
• 4 medium lemons
• 4 medium limes
• 2 cups cane sugar
• 2 cups water
• 1 cup cane sugar for tossing

Instructions

 

• Gather your fruit, clean it, remove the wax coating if it has one and dry it. Cut off the ends., quarter the rind/peel and remove it in 4 pieces. Repeat this for each piece of fruit.
  
• Take your quartered peel pieces and remove as much of the pith (white part on the inside of the peel) as possible. The more pith left behind, the more bitter the peel will be.
  
• Once the pith has been removed, cut the peel into ⅛ to ¼ inch strips.
  
• Place the strips in a medium pot and add enough water to cover them. Bring the pot to a boil and maintain that boil for 10 minutes. Once done, strain the peel and repeat with fresh water if the peel is still too bitter. Taste a piece to test it.

  ***I removed as much of the pith as I could (little time consuming) so I only had to boil the peel once. I taste tested and was happy with the result.
• Drain the strips of peel and clean the pot. Add 2 cups of sugar and 2 cups of water to the pot. Bring the water to a simmer, stirring occasionally. Once the sugar is dissolved, add the peel to the pot, stir to combine and bring to a simmer again. Once it reaches a light simmer, leave for the sugar water to reduce to a syrup. This should take 20 to 30 minutes. Make sure to stir occasionally during this process. The peel should soften and start becoming translucent.
• Once a syrup is achieved and the peel reaches a desired consistency, remove the peel from the pot with a slotted utensil (to drain the syrup) and place the peel on a drying rack.

  Let the peel dry until it is slightly tacky – about 1 hour.

  ***Save the wonderfully citrusy syrup left behind, it is a lovely addition to drinks, cocktails or drizzled over bakes.
  
• Toss the peel in sugar and lay it out on a parchment lined cookie sheet (you will need more than one cookie sheet) to fully dry. This takes about 4 to 6 hours.
• Once the candied peel is completely dry, store it in an airtight container in a cool, dry place. It should stay fresh for a couple of months.