Best 9 Candied Citrus Recipes

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Indulge your sweet tooth with our delectable candied citrus recipes, a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey with our Orange Peel and Grapefruit Peel recipes, utilizing a simple syrup technique to create vibrant, chewy treats. Discover the art of preserving lemons with our Candied Lemon Slices and Lemon Peel recipes, transforming them into zesty garnishes and flavorful additions to your favorite dishes. Experience the versatility of Citrus Peel in our recipe, showcasing its use as a delightful topping for cakes, cookies, and ice cream. Dive into the aromatic world of Citrus Peel Jam, a burst of citrusy goodness perfect for spreading on toast or pairing with cheese. Elevate your cocktails and mocktails with our Candied Citrus Peel recipe, adding a touch of elegance and sophistication. These recipes cater to various preferences, with options for both stovetop and oven methods, ensuring a seamless and enjoyable cooking experience.

Check out the recipes below so you can choose the best recipe for yourself!

CANDIED CITRUS PEEL



Candied Citrus Peel image

You can use the peel of orange, lemon, lime or grapefruit. This recipe can easily be doubled.

Provided by Jill

Categories     Desserts     Candy Recipes

Time 9h

Yield 4

Number Of Ingredients 3

1 cup orange peel, cut into strips
½ cup white sugar
¼ cup water

Steps:

  • Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
  • In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

Nutrition Facts : Calories 121.4 calories, Carbohydrate 31.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 0.8 mg, Sugar 25 g

CANDIED CITRUS



Candied Citrus image

This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield About 1 dozen citrus slices.

Number Of Ingredients 3

2-1/4 cups sugar
2 cups water
10 to 12 large tangerine or medium orange slices

Steps:

  • In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

CANDIED CITRUS PEELS



Candied Citrus Peels image

Forget the juicy insides. The peel is where citrus's true flavor resides, as these svelte candies prove. Blanching does away with any bitterness, leaving behind only a lingering lilt. The sugary coating and charming wrapping increase the confection's appeal. Get the packaging how-to for Candied Citrus Peels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 3

2 grapefruits, 3 oranges, or 4 lemons
4 cups sugar, plus more for rolling
4 cups water

Steps:

  • Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
  • Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
  • Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
  • Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes.

WHITE CHOCOLATE FUDGE WITH CRANBERRIES AND CANDIED CITRUS



White Chocolate Fudge with Cranberries and Candied Citrus image

Rich and fruity, this fudge takes its flavor cues from the classic Italian Christmas bread panettone. It also requires minimal work--just mix the ingredients, pour into a loaf pan, and let set in the refrigerator. Then slice and box the old-fashioned candy-shop way, with a knife to encourage instant gratification.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h20m

Yield Makes 8 slices

Number Of Ingredients 7

Unsalted butter, room temperature, for brushing
3 cups chopped white chocolate (14 ounces)
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon kosher salt
3/4 cup dried cranberries
1/2 cup finely chopped candied citrus peel, such as orange or lemon
1/4 teaspoon ground cardamom

Steps:

  • Lightly brush a standard 9-by-5-inch loaf pan with butter, then line in both directions with parchment.
  • In a medium saucepan over medium heat, cook chocolate, sweetened condensed milk, and salt, stirring until chocolate melts and mixture is smooth. Remove from heat; stir in cranberries, citrus peel, and cardamom. Pour mixture into prepared loaf pan. Refrigerate until firm, at least 4 hours. Slice crosswise into 8 pieces. Fudge can be refrigerated, covered, up to 2 weeks.

CITRUS CANDIED SWEET POTATOES



Citrus Candied Sweet Potatoes image

This was printed in Favorite Recipes by Borden in 1987. I have been using this recipe every year at Thanksgiving and Christmas since then with a couple of twists. I am updating this recipe based upon CountryLady's review. I made this recipe using fresh sweet potatoes and it is so much better. I am leaving the canned as an option. Both ways are good.

Provided by PaulaG

Categories     Yam/Sweet Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

4 medium sweet potatoes or 2 (16 ounce) cans sweet potatoes
1 1/4 cups light brown sugar, firmly packed
2 tablespoons cornstarch
3/4 cup orange juice
1/4 cup lemon juice
2 tablespoons butter
1 teaspoon vanilla
1 tablespoon orange zest, finely grated

Steps:

  • Preheat oven to 350°F.
  • If using fresh sweet potatoes, slice in 1 1/4 inch slices, place in saucepan, cover with water and cook for 15 minutes or until tender when pierced with a fork.
  • Drain the potatoes and when cool enough to handle, remove the peel and place in a 2-quart casserole dish that has been lighly oiled or sprayed with non-stick cooking spray.
  • If using canned potatoes drain the potatoes and arrange in 2-quart casserole that has been prepared as indicated above.
  • In a medium bowl, combine sugar and cornstarch; add orange juice, lemon juice, butter, vanilla and orange zest.
  • Pour over potatoes and bake 50 to 60 minutes, basting occasionally with the sauce.
  • These potatoes can be prepared ahead, refrigerated and baked the next day.

CANDIED CITRUS SLICES



Candied Citrus Slices image

Use these candied grapefruit and orange slices to garnish our Brown Sugar Angel Food Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Garnishes 1 cake

Number Of Ingredients 3

3 cups sugar
1 small red grapefruit, thinly sliced into rounds
1 navel orange, thinly sliced into rounds

Steps:

  • Cut a round of parchment paper to fit just inside a medium pot; set aside. Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices, arranging them in a slightly overlapping layer. Cover with the parchment paper round. Place a cake pan on top of parchment to keep slices submerged. Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup. Candied citrus slices can be stored in syrup up to 1 week.
  • Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.

SOUR CANDIED CITRUS PEELS



Sour Candied Citrus Peels image

Here's an idea for leftover citrus flesh: Use the juice to make curd, then gift it in jars.

Categories     Bon Appétit     Candy     Citrus     Grapefruit     Lemon     Orange     Lime

Number Of Ingredients 3

4 large oranges, 3 grapefruit, or 6 lemons or limes, halved through stem ends
3 cups sugar, divided
2 tablespoons citric acid

Steps:

  • Tear out flesh from orange halves, being careful not to create any holes in peels. It's okay if you can't remove all of the pith. Save flesh for another use; cut peels into 1/4" strips.
  • Bring orange peels and 4 cups water to a boil in a large saucepan and cook 5 minutes. Drain and return peels to pan. Repeat process twice more, using fresh water each time. Return peels to pan; add 2 cups sugar and 2 cups water. Bring to a boil and cook until peels are soft and translucent and vibrant looking, 30-40 minutes (about 10 minutes longer for grapefruit, or 10 minutes less for lemons or limes). Drain and transfer peels to a wire rack set inside a rimmed baking sheet; chill until cool, about 15 minutes.
  • Whisk citric acid and remaining 1 cup sugar in a medium bowl. Add peels; toss to coat. Return to rack; let sit at room temperature 1 hour. Toss peels again in sugar mixture. Return to rack; let sit 4-12 hours to dry out.
  • Do Ahead
  • Citrus peels can be candied 1 month ahead. Store airtight at room temperature.

CANDIED CITRUS SLICES- LEMON OR LIME



Candied Citrus Slices- Lemon or Lime image

These look so pretty decorating the tops or lemon bars, pies, or cakes. From Better Homes and Gardens.

Provided by cookiedog

Categories     Dessert

Time 13m

Yield 2 lemons worth

Number Of Ingredients 3

1/4 cup water
3/4 cup sugar
2 lemons or 10 key limes, thinly sliced

Steps:

  • In large skillet combine water and sugar; bring to boiling.
  • Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 or 2 minutes or until just softened.
  • Transfer to rack; cool.

Nutrition Facts : Calories 307.1, Fat 0.2, Sodium 2.8, Carbohydrate 80.4, Fiber 1.6, Sugar 76.3, Protein 0.6

CANDIED CITRUS



Candied Citrus image

Use these to decorate our Orange-Vanilla Bean Cupcakes. Other citrus, such as lemons or blood oranges, can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 dozen slices

Number Of Ingredients 3

1 cup sugar
1 cup water
2 small navel oranges, cut into 1/8-inch-thick slices, seeded (or other citrus)

Steps:

  • Bring sugar and water to a boil in a large saucepan over medium heat. Reduce heat, and simmer, stirring occasionally, until clear, about 5 minutes. Add enough orange slices to fit in 1 layer. Simmer, flipping occasionally, until translucent, 20 to 40 minutes. Using a slotted spoon, transfer slices to a heatproof container. Repeat. Pour syrup over top. Let cool. Citrus in syrup will keep, covered and refrigerated, for up to 1 week.

Tips:

  • Choose the right citrus: Grapefruits, oranges, lemons, and limes are all good choices for candying, but you can use other citrus fruits as well.
  • Use a sharp knife: A sharp knife will make it easier to remove the zest and pith from the citrus fruits.
  • Cook the citrus slowly: Cooking the citrus slowly will help to preserve the flavor and texture of the fruit.
  • Use a candy thermometer: A candy thermometer will help you to ensure that the citrus syrup reaches the correct temperature.
  • Store the candied citrus in an airtight container: Candied citrus can be stored in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Candied citrus is a delicious and versatile treat that can be used in a variety of desserts, candies, and drinks. It's easy to make at home with just a few simple ingredients. By following these tips, you can make perfect candied citrus every time.

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