Candied Citrus Peel



about 1 1/2 cups

Recipe from

Oxmoor House


1/2 cup lemon-peel strips (1/4-inch wide)
1/2 cup lime-peel strips (1/4-inch wide)
1/2 cup orange-peel strips (1/4-inch wide)
1/2 cup grapefruit-peel strips (1/4-inch wide)
1 cup sugar
1/2 cup water
Additional sugar


Combine citrus peel and cold water to cover in a small saucepan; slowly bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Drain. Repeat boiling and draining procedure 3 times.

Combine 1 cup sugar and water in a small saucepan; bring mixture to a boil. Add peel. Reduce heat; simmer, stirring frequently, 20 minutes or until liquid is almost absorbed and peel becomes translucent. Drain well.

Roll peel, a few pieces at a time, in additional sugar. Arrange in a single layer on a wire rack; let dry 8 hours. Store in an airtight container.

Note: Citrus Peel may be used in baking or stored in airtight tins as a confection.