Homemade Candied Citrus Peel

Homemade Candied Citrus Peel

This recipe works wonderfully well with most types of citrus. I mainly make it using oranges and lemons, but grapefruit is also good. It is a fantastic way of preserving the flavour of different types of citrus. I find this especially helpful when I source special varieties throughout the season.

I make this candied peel when I use the juice from citrus fruit, but not the zest. I think it’s worth making when I’ve juiced a few fruit in one go and have enough to fill a pan.

The great thing about making candied peel is that it keeps for ages in the fridge, as it is stored in a sugar syrup. I usually keep a selection of jars in my fridge to use at key points in the year. Candied peel can also be made into orangettes, which are very lovely. I tend not to do this too often, as I find them dangerously moreish, but you might have more self-control than me!

This is an imprecise recipe, based on ratios, so have confidence in scaling up or down as you need. I prefer to candy varieties separately, but you can absolute do a mixed batch if you like.

Ingredients

Citrus fruit shells, juice removed and zest intact

Cold water

Granulated sugar

Method

Start by scraping the insides of the fruit shells with a teaspoon to remove any straggly bits of pith, which will make the candied peel look neater. You can cut the shells into halves or strips if you like, but I tend to candy them whole and cut them up as needed later.

Pack the shells into a saucepan and cover with cold water. Simmer for around 30 minutes on a medium heat until the peel is tender, but not collapsing. Drain the water away.

Now, mix up a sugar syrup, with equal quantities water and sugar, to cover the fruit in the pan. I like to measure this in cups: one of water and one of sugar. This is an awful lot of sugar, but it is what preserves the fruit. They will go mouldy quickly if the sugar levels are not high enough.

Bring to a simmer, stir occasionally, to ensure the sugar is dissolved and simmer for around 60 minutes until the fruit is tender. Strain the fruit out from the pan and pack into jars. I re-use clean jam jars here. Keep the syrup simmering away until it reduces a little further and pour on top of the fruit, filling the jars right up. Seal with the lid straight away. Allow to cool and store in the fridge until needed. I fish the pieces of fruit out of the syrup as I need them and slice or chop, depending on the recipe I am making.