Candied citrus peel

Candied citrus peel

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(7 ratings)

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


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



    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-o-let

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


  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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18th Dec, 2017
I take it while all this simmering is going on there shouldn't be a lid on the pot? I seem to have a lot of liquid.
6th Dec, 2015
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.
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.
7th Feb, 2014
Love it ...seved these with coffee , friends now want the recipe , can't get better compliment than that!
3rd Nov, 2019
I followed the recipe exactly but the peel tasted very bitter. Any ideas what might have gone wrong? I used organic oranges and lemons.
goodfoodteam's picture
9th Nov, 2019
Thanks for your question. If the recipe was followed as above, including using just 5mm of skin for the strips, then this may come down to a question of taste. The peel will not be as sweet as shop-bought varieties. Was it still bitter once tossed in sugar?
15th Dec, 2018
Can you use the cooking syrup for anything? Maybe cocktail
goodfoodteam's picture
17th Dec, 2018
Sounds like a lovely idea!
15th Dec, 2018
My lowest setting is 45 c is this too low
goodfoodteam's picture
17th Dec, 2018
Thanks for your question. Yes, 45C is fine. If they haven't dried out sufficiently, give them another 10 - 15 mins.
2nd Sep, 2016
Can candied citrus peel be refrigerated, or would that make it unusable in some way?
goodfoodteam's picture
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.
12th Apr, 2020
I found it really laborious & sticky tossing the peel in the sugar. I decided to put some sugar in a 500ml plastic container & add a good handful of peel. Add the lid then give it a good shake & sift out the peel with a fork. It was much quicker & coated it more evenly. I think it wasted less sugar too.
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!
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