Candied Citrus Peel
Peel blanched three times, then simmered in syrup until translucent.
Glossy, chewy and intense. The three blanches are what take the bitterness out.
Made from the peel of 2 oranges or lemons
Ingredients
- Orange or lemon peelfrom 2, no pith
- Sugar200 g
- Water200 ml
Method
Julienne the peel and blanch it three times in boiling water to remove the bitterness.
Simmer the sugar and water into a syrup.
Add the peel and cook until translucent, about 45 minutes.
Cool on a rack, or roll in fine sugar for sparkle.
Keeping
DUKAI storage guidance
Candied peel is preserved by its own sugar. Keep it airtight at room temperature, in its syrup or rolled in sugar, and it holds for a month or more. Refrigeration makes it weep, so keep it cool and dry rather than cold.
Last refined · September 2026