Candied Citrus Peel



  • 5 oranges
  • 5 lemons
  • 1 teaspoon salt
  • 1.3kg sugar
  • 900ml water
  1. Cut the fruit in half and squeeze to remove the juice.
  2. Put the fruit in a large bowl, cover with water, add the salt and leave to soak for 24 hours
  3. Drain the peel add to a large saucepan cover with water and simmer until the peel is soft. This can take a while, but takes only 10 minutes in a pressure cooker.
  4. Drain and when cool enough to handle, scrape out the flesh and the membranes. The peel is fragile, so use a spoon to ensure that the peel and white pith remains intact.
  5. Dissolve the sugar in 900 ml of fresh water, bring to the boil, add the peel and simmer for until it becomes translucent (about 30 minutes).
  6. Remove the peel and simmer the syrup until it thickens. Take care or it will burn and do not stir or it will crystallise!
  7. Remove from the heat and add the peel. You can either add the peel whole or cut into thin strips. Soak for 30 minutes.
  8. Put the peel in sterilised jars and cover with syrup.
  9. Store in a cool dry place or refrigerate. It should last 6-8 weeks. Store in a refrigerator once opened, and keep the peel immersed in the syrup.

Traditional Irish recipe – Darina Allen