Candied citrus peel

  • Prep time 5 mins
  • Cook time 40 mins
  • Serves 2
Candied citrus peel


  • 100g orange, lemon and lime peel, cut into strips
  • 100g caster sugar plus extra for rolling

Makes 1 medium jar


  1. Place the peel in a saucepan, cover with cold water and bring to a boil, then lower the heat and simmer for 10 minutes. Drain and repeat again to remove any bitterness.
  2. Place the sugar and 5 tablespoons of water in another saucepan over a low heat, stirring to dissolve the sugar. Add the peel and simmer for 30 minutes until translucent and soft.
  3. Leave to cool in the syrup, and then transfer to a shallow dish with a slotted spoon. Wipe off any excess syrup, and then roll in the extra caster sugar.
  4. Arrange in a single layer on a cooling rack and leave to dry for around an hour before storing in an airtight tin and kept in a dry cool place.
  5. Use to garnish cakes or to dip in melted chocolate.