This is a step by step guide on how to make Candied Citrus. You can use this same recipe to make candied orange peels, candied lemons, candied limes, and my favorite, candied blood oranges.
If you’ve never had candied citrus, today is your day! It is beautiful on cakes, cookies, or pies. It is so delicious! I wish you could smell my house when I’m making candied citrus. It smells divine, sweet and citrusy!
You can use this recipe to play around with all your citrus fruits I found these blood oranges at Trader Joe’s a few days ago and knew just what to do with them! This recipe works well on lemons, limes and regular oranges or orange peels.
Candied Lemons would be a great addition to my Sugar Cookie Lemon Bars!
How to Make Candied Citrus
- Slice off the ends of the citrus. Slice citrus about a 1/5 inch thick. (You want the citrus to be just thick enough to maintain it’s shape when it’s boiling. If it’s too thin it will fold in half)
- In a large pan, bring 1 cup sugar and 1 cup water to a boil. Add the slices of citrus in the pan in a single layer. Place just enough in the pan the edges touch but don’t overlap.
- Boil on a low simmer for about 30 minutes, turning over half way.
- Spray a wire cooling rack with non-stick cooking spray. Using a slotted spoon or a fork, take the citrus out of the boiling sugar mixture place in a single layer on the cooking rack.
- DO NOT throw away the sugar liquid you cooked the citrus in. Use it in a mixed drink! It’s infused with all those amazingly yummy citrus flavors! After it’s cooled, you can store it in the fridge in jar until you’re ready for it.
- Optional: dredge the candied fruit in a bowl of sugar
- Let it dry for 12-24 hours. Use the fruit to decorate a cake, cookies, dip in chocolate or eat plain.
Tips For Making Candied Citrus:
- You can use lemons, limes, oranges or my favorite, blood oranges. (Sometimes lime peels tend to be a little bitter so I’ve found orange peels and lemon peels work the best.)
- Don’t cut the fruit too thin. You want the fruit to maintain it’s shape when it’s boiling in the sugar water.
- Don’t let the sugar/water mixture comes to a rolling boil. It needs to maintain a simmer.
- Spray your cooking racks with non-stick spray before you put the fruit on it.
- Put parchment paper under your drying racks to catch all the drips and also for a quick clean up.
- Store in a cool, dry place
Candied Citrus
Ingredients
- 1 Cup Water
- 1 C Cup Sugar
- 3 medium Oranges, lemons, limes, or blood oranges
- 1 Cup Sugar, to roll the candied fruit in (optional)
Instructions
- Slice off the ends of the citrus. Slice citrus about a 1/5 inch thick. (You want the citrus to be just thick enough to maintain it's shape when it's boiling. If it's too thin it will fold in half)
- In a large pan, bring 1 cup sugar and 1 cup water to a boil. Add the slices of citrus in the pan in a single layer. Place just enough in the pan the edges touch but don't overlap.
- Boil on a low simmer for about 30 minutes, turning over half way.
- Spray a wire cooling rack with non-stick cooking spray. Using a slotted spoon or a fork, take the citrus out of the boiling sugar mixture place in a single layer on the cooking rack.
- DO NOT throw away the sugar liquid you cooked the citrus in. Use it in a mixed drink! It's infused with all those amazingly yummy citrus flavors! After it's cooled, you can store it in the fridge in jar until you're ready for it.
- Optional: dredge the candied fruit in a bowl of sugar
- Let it dry for 12-24 hours. Use the fruit to decorate a cake, cookies, dip in chocolate or eat plain. Enjoy!
Nutrition
This is a step by step guide on how to make Candied Citrus. You can use this same recipe to make candied orange peels, candied lemons, candied limes, and my favorite, candied blood oranges.
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