I never thought candied lemon and orange peel is so easy to make at home! 😀 And it’s a great way to use up citrus peels. Homemade candied citrus peel is so flavorful and delicious on its own, but you can also use it for cookies, cassata siciliana, or dip them in chocolate for an unusual holiday treat.
- 4 organic lemons or oranges *
- 350g sugar
- 150ml water
* I also tried candied lime peel but that’s too bitter.
Wash and peel the citrus fruits. It’s not necessary to remove the white pith (the boiling reduces the bitterness).
Cut citrus peels into thin strips.
Cover citrus peels with water, bring to a boil, then drain. Repeat this 2 times. Now simmer sugar and water till the sugar is dissolved, then add citrus peels and simmer for about 1 hour. Add more water if necessary – the sugar shouldn’t caramelize.
You can either store candied citrus peels in syrup, or drain them, or roll them in sugar.
Place drained/ sugar-coated citrus peel on plates and let them dry for a day at room temperature. Store candied peels in airtight glass jars in the fridge.
4 oranges yield about 560g candied orange peel, and 4 lemons yield about 320g candied lemon peel.
Use leftover syrup for baking, as sweetener for tea, or instead of honey on bread.