Easy and Quick To Make Candied Citrus Peel Recipe
A fun way to preserve citrus for the months ahead is by making this candied citrus peel recipe. After years of preserving, homemaking, and motherhood, I’ve learned that simple, from-scratch recipes like this fit perfectly into our busy schedule. We eat plenty of oranges, so finding a good use for the peels feels right at home in my kitchen. And trust me, this process is easier than you might think!
This post is written in partnership with Roots and Harvest. As always, all thoughts, opinions, and experiences shared are my own. I only work with brands I trust and products I personally use here on our homestead. Thank you for supporting the partnerships that help keep this blog running!
This post kicks off a fun mini-series in partnership with Roots and Harvest
In it we are showcasing delicious ways to use citrus while it’s in season. Here in Tennessee, our climate doesn’t lend itself to growing citrus fruits like oranges, lemons, or limes. Instead, we focus on fruits that thrive here, such as apples, pears, blackberries, peaches, and plums. But that doesn’t mean I don’t take full advantage when citrus from other areas starts rolling in!
The key to avoiding the bitter taste of citrus peels is to boil and rinse them twice before simmering them in a sugar syrup
Whether you’re working with mandarin peel, grapefruit peel, or lemon peel, this simple step ensures the perfect balance of zesty sweetness. Once dried, these candied peels are the end result of a little bit of effort and a lot of flavor! They’re perfect for snacking, decorating drinks, or even dipping in dark chocolate for an extra treat.
And if you’re like me and love projects that fit into a busy homestead schedule, this recipe is flexible!
I used my Big Bite dehydrator from Roots and Harvest to dry the candied peels, but you can also let them air-dry on a wire rack set over a rimmed baking sheet. I promise, no matter which method you use, you’ll have a batch of zesty, sweet candied orange peel (or lemon, lime, and beyond) that tastes better than anything you could buy at the store.
Tips for Success with Candied Citrus Peel:
- For thicker-skinned citrus like grapefruit, make sure to remove most of the pith to avoid an overly bitter taste.
- Use a sharp knife or cutting board to cut thinner strips if you plan to use the peels as drink garnishes or dessert toppers.
- Leftover citrus syrup from cooking the peels? Don’t throw it away! It’s a great way to sweeten tea, drizzle over fresh cheese, or mix into cocktails.
Ways to Enjoy:
- Dip the candied peels in melted dark chocolate for a decadent treat.
- Add them to baked goods for a zesty treat that bursts with citrus flavor.
- Use them as beautiful, edible garnishes on appetizers or desserts.
- Keep them on hand for homemade gifts during the holidays—glass jars of candied citrus peels make thoughtful, delicious presents.
Candied Citrus Peel
Ingredients
- 4 –6 large citrus fruits a mix of orange, lemon, grapefruit, or lime peels
- 3 cups water divided into a couple of batches
- 2 cups sugar plus extra for coating
- Fresh water for boiling
Instructions
- Prepare the peels:
Use a vegetable peeler or sharp paring knife to remove wide strips of peel from the citrus fruits, making sure to leave as much of the white pith behind as possible. A little pith is okay, but too much can create a bitter taste. Cut the peel into long, inch strips or smaller pieces, depending on your preference.
Boil to remove bitterness:
Bring a medium saucepan of water to a boil. Add the peel strips and boil for about 5 minutes. Drain using a slotted spoon and rinse with cold water. Repeat this process one more time to ensure the bitter taste is removed.
Make the simple syrup:
In the same saucepan, combine 2 cups water and 2 cups of sugar over high heat until the sugar dissolves and the mixture becomes a thick sugar syrup. Stir occasionally with a wet pastry brush to prevent crystals from forming on the sides of the pan. You can use a candy thermometer to monitor the temperature, aiming for around 225°F if desired.
Simmer the peels:
Add the citrus peels to the sugar mixture and reduce the heat to medium-low. Simmer for 45-60 minutes, or until the peels are translucent and the excess syrup has thickened slightly.
Dry the peels:
Using a slotted spoon, transfer the candied peels to a rimmed baking sheet lined with parchment paper or paper towels to absorb any leftover syrup. Once cool, toss the peels in a bowl of sugar to coat them. Spread the coated peels in a single layer on a drying rack or cookie sheet and let them air-dry for a couple hours or until no longer sticky.If you’re short on time, use a dehydrator set to a low temperature to speed up the drying process.
Store the candied peels:
Once dried, store them in an airtight container in a dark place or at room temperature. The end result is a perfectly sweet, zesty treat ready for snacking, baking, or garnishing cocktails.
So next time you’re peeling an orange, don’t toss those peels! With a bit of time and a little pith, you can create candied citrus peels that rival your favorite sour patch kids—but with a homemade twist.
What’s your favorite type of citrus to work with? Blood oranges, mandarins, oranges, or classic lemons? Let me know in the comments, and don’t forget to tag me on Instagram if you make this recipe—I’d love to see your creations! To learn more about our cozy homestead life and kitchen adventures, check out my About Me page.
