THIS CAFE LIFE
Candied Orange (or Citrus) Peel
A traditional confection made from citrus peel slowly simmered in sugar syrup until translucent, glossy, and aromatic. Candied peel is the quiet luxury of the pastry kitchen — used in baking, folded into chocolate, or served simply alongside coffee and cheese. It turns what most people discard into something elegant, useful, and deeply old-world.
This recipe works for orange, blood orange, grapefruit, lemon, or mixed citrus — and is designed to use the peels left from marmalade and curd.
Prep Time:
20 Minutes
Cook Time:
35 Minutes
Yield:
Approximately 1½–2 cups candied peel (depending on citrus size and thickness)
Ingredients
4–6 Citrus fruits (Oranges, Blood Oranges, Grapefruit, or mixed)
3 C. Sugar
3 C. Water
Extra sugar for rolling
Step 1 – Prepare the Peel
Cut the citrus in half and juice it (reserve juice for marmalade, curd, or cocktails).
Using a sharp knife, cut the peel into ¼-inch wide strips, keeping some of the white pith attached.
Place peel in a saucepan and cover with cold water.
Bring to a boil, simmer 5 minutes, then drain.
Repeat this blanching 2 more times with fresh water to remove bitterness.
Chef’s note: Grapefruit and lemon benefit from a third blanch.
Step 2 – Make the Syrup
In a wide saucepan, combine:
3 C. Sugar
3 C. Water
Bring to a gentle boil, stirring to dissolve sugar.
Add the blanched peel and reduce heat to low. Simmer gently 45–60 minutes, until the peels become translucent and glossy. They should be tender but still hold their shape.
Step 3 – Dry the Peel
Using a slotted spoon or spider, lift peels from syrup and spread on a rack set over parchment.
Let dry at room temperature 6–8 hours or overnight until tacky but no longer wet.
Step 4 – Sugar Finish
Toss peels lightly in granulated sugar to coat.
For a professional finish, allow them to dry another 30–60 minutes so the sugar crust sets.
Optional Finishes
Dip halfway in melted dark chocolate
Chop into fruitcake, biscotti, or shortbread
Float on cocktails or sparkling wine
Pair with aged cheese or espresso
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