Candied citrus peel

Candied citrus peel

Popular with children and adults, and so simple to make, make a big batch and hand it out to the whole family

Candied peel

  • With a small, sharp knife, cut through the peel, just down to the fruit, dividing it into quarters. Carefully remove the peel in quarters, with as much pith as possible. Slice into strips no wider than 1cm.
  • Put in a large pan, cover with cold water and bring to the boil. Simmer for 2-3 minutes, then drain in a colander. Repeat this blanching twice more, using fresh water each time, to remove bitterness.
  • Wash and dry the pan. Place the sugar and 500ml water in the pan with the vanilla pod, peppercorns and cardamom. Bring slowly to the boil, stirring from time to time to dissolve the sugar. Add the citrus peel and reduce the heat to a gentle simmer. Cook for around 2-3 hours, until the peel is very tender and translucent.
  • Using tongs, remove the peel from the syrup, draining any excess, and put on a sheet of non-stick baking parchment in a single layer. Leave to dry and for the sugar to crystallise – this can take 2-3 days, depending on the temperature of your kitchen. The candied peel can be left as it is or half-coated in dark chocolate.
  • Toss the peel in caster sugar. In an airtight jar, it will keep for up to 1 month.
  • Makes lots!

    What you need:

    • 2 oranges
    • 1 pink grapefruit
    • 1 lemon
    • 500g caster sugar
    • 1 vanilla pod, halved lengthwise
    • ½ tsp black peppercorns, lightly crushed
    • 4 cardamom pods, lightly crushed
    • Dark chocolate, to coat (optional)

    From Gifts from the Kitchen by Annie Rigg (£14.99, Kyle Cathie). 

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