Candied Orange Peel with lemon and Lime

Brendan's Candied Orange Peel with Lemon and LimeThis home-made candied orange peel is far superior to the ‘mixed peel’ found in the supermarkets. Occasionally you can find good quality peel at Christmas time,and in some stores in London throughout the year, but it is easy to make your own. Can be stored in an airtight container for 6-8months.

The recipe for lemon and lime peel is the same, but they need to be made separately. However, the lime peel, which has less pith than the other citrus, only requires 5-6 minutes of cooking.


  • 3 large navel oranges, or 5 large lemons, or 6 large limes.
  • 2 cups of caster sugar
  • ¼ cup of golden syrup
  • 1/3rd cup water.


Step 1

Wash the fruit and cut into 6 segments. Remove the pulp to leave the peel and the white membrane attached. Transfer to medium saucepan. Cover the peel with cold water. Take to boiling point and simmer for 2 minutes. Drain into a sieve and repeat this process 3 times to remove bitterness from the pith. (Do not omit this step as it influences the taste of the finished peel).

Step 2

Having refreshed the peel 3 times, add the sugar, water, and golden syrup to the same saucepan. Bring to the boil over high heat, stirring to help dissolve the sugar. When it reaches the boil, add the peel and reduce heat to medium and boil for 20-25 minutes. The peel will absorb a good deal of the syrup but not all of it.

Step 3

Have ready a cooling rack that you have oiled with a flavourless oil – just run your oiled hand over the wires to help prevent sticking – and transfer the peel to it with a slotted spoon. (Have a tray underneath the rack, or some greaseproof paper, to catch the sugar drips). Allow to dry for up to 3 hours and store in an airtight container for 6-8 months in the fridge.


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