Orange and Lemon Candied Peel

by Edward Daniel
Caption of Orange and Lemon Candied Peel. Image by Edward Daniel (c).

Orange and Lemon Candied Peel is incredibly easy to make. It makes a brilliant alternative to shop bought, which is made with glucose fructose corn syrup. This is a slightly healthier alternative. This peel will keep for about couple of months on its own but my suggestion is to combine it and soak it in brandy in a mincemeat dish for the next year if you have any left over for the current year.

Caption of Orange and Lemon Candied Peel. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 lemons
  • 3 oranges
  • 2 tbs salt
  • For the syrup
  • 250g unrefined cane sugar
  • 375ml water


  1. Slice the fruit in half and squeeze out the juice. (Drink the orange juice and leave the lemon juice to make home-made lemonade). Place the peel into a large bowl. Gently massage the salt into the peel. Leave to one side for at least 12 hours.
  2. Discard any excess water and wash the peel in filtered water. Discard the water.
  3. Make the syrup, in a large saucepan by dissolving the sugar with water. Add the peel. Bring to the boil. Cover and simmer on a very low heat for about an hour or until the peel is soft.
  4. If the intention is to keep the peel do not boil down and place the peel with the syrup in sterilised glass jars. Alternatively, if wanting to use the peel boil down until the sugar crystalises. (I normally use the peel to make mincemeat or with mincemeat I want to soak in brandy until the next year. Have a look at my mince pie recipe on here).


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.