Lemon and orange mixed peel is a DIY recipe for homemade candied citrus peel. These addictive fruit treats are blanched, steeped, and cooked in a simple syrup, then dried out and dusted with sugar. Use in cookies, cakes, sweet breads, and other desserts like French orangettes. This Christmas, make some for holiday gifts and your kitchen will smell heavenly—just like Grandmother’s.
- 5 medium to large lemons
- 5 medium to large oranges (navel or Minneola)
- 4 cups granulated sugar (792g)
- Scrub the lemon and orange rinds to remove wax and chemicals.
- Cut the lemon rind off the lemons with a sharp knife, if you want peel the oranges by hand. Cut the citrus into strips about 1/4 to 1/8 inch wide.
- Put it in a saucepan and cover with water. Boil, then simmer for 10 minutes. Drain off the water. This is the blanching part.
- Repeat step #2 two more times. Put the peel in a bowl. The each time you blanch it some of the bitterness is removed. This is why you need to blanch grapefruit and citron more than oranges.
- Stir together 1 cup of filtered water, and 1 cup of sugar in the saucepan. Stir the mixture to dissolve the sugar, then bring it to a boil. Dump the peel into the boiling syrup, remove from the heat, and leave it to steep with the lid on for a minimum of 10 hours. Drain. Most of the sugar syrup will have been absorbed into the outer skin, but it will still have some liquid in the pot to drain off.
- Make another sugar syrup by adding 1 cup sugar to 1 cup filtered water. Gently stir the mixture over low heat until the sugar dissolves. Bring to a boil, reduce heat and put the steeped peel back into the pot. Simmer for 1 hour to 1 hour 15 minutes. You want it to be jewel-like and translucent.
- Drain the fruit and spread out on two wire cooling racks to dry overnight. When it is still tacky, toss it in 2 cups of granulated sugar, then let it finish drying completely. The finished product should be hard enough to make a sharp plink when it's dropped on a plate.
- Quick Dry Method: Put the peel on parchment-lined cookie sheets and bake it in the oven, at the lowest setting (170 F) for 2 hours to dry it out.
- Taste it. If you would like to add additional sugar, sprinkle some more on top.
- To make it easier to remove, score the rind before peeling it.
- To have a thicker piece of fruit leave on the pith. The blanching process will remove the bitterness.
- Blanch grapefruit and citron five times, orange peels twice, lemon and lime peels three times.
- Use the leftover simple syrup for drinks, a poke cake, or a citrus curd.
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: candied, recipe