Candied citrus peel

Candied citrus peel

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(3 ratings)

Prep: 30 mins Cook: 1 hr, 45 mins plus drying

Easy

Makes about 300g
Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats

Nutrition and extra info

  • Gluten-free

Nutrition: per portion (50g)

  • kcal82
  • fat0g
  • saturates0g
  • carbs17g
  • sugars13g
  • fibre4g
  • protein1g
  • salt0g
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Ingredients

  • 4 large unwaxed oranges, or 2 oranges and 2 lemons
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • big bag of granulated sugar
  • 100g bar of dark chocolate (or gluten-free alternative), optional
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

Method

  1. Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.

  2. Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.

  3. Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.

  4. Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.

  5. Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.

  6. To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.

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Comments, questions and tips

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patriciaf
6th Dec, 2015
3.8
Took a long time but I got there eventually. Took forever to dry out the peel (I left it in the oven for well over an hour) and I also left it out overnight and they are still quite soft.
bettytoo
8th Dec, 2016
I did mine for about an hour, though started at 80*, will do straight from 90* next time. They need to be softish so the sugar can stick. I did pomelo so I took off some of the excess pith but it was still quite thick.
hibiscus
7th Feb, 2014
4.05
Love it ...seved these with coffee , friends now want the recipe , can't get better compliment than that!
labradors
2nd Sep, 2016
5.05
Can candied citrus peel be refrigerated, or would that make it unusable in some way?
goodfoodteam's picture
goodfoodteam
8th Sep, 2016
Hi there, you can put it in the fridge but there's no need to. We recommend putting it in an airtight container in the cupboard.
bettytoo
8th Dec, 2016
While peeling a pomelo for breakfast I realised I could candy it and use all that peel. Worked a treat, really pleased with my efforts, no hint of bitterness, thanks for the tips. I'm definitely thinking Christmas presents! Want to try orange with star anise next!