Candied Citrus Peel

When it’s citrus season here in Northern California our grapefruit, lemon, and orange trees are heavy with fruit. Taking inspiration from Il Forno’s wonderful blog entry on candied orange peel I decided to try my hand with some grapefruit peel. I followed a slightly different recipe than Il Forno, having dug one up from An Olde Concord Christmas. That recipe calls for the rinds to be soaked overnight in salt water. I’m not sure the purpose of this step, nor did I want to wait, so I skipped it. If anyone has a suggestion as to why soaking the rind overnight in salt water would benefit the process, please let me know!


  • Orange rind or grapefruit rind
  • Granulated sugar
  • Water


Grapefruit skins are much thicker than other citrus skins. Cooking them a while in boiling water helps loosen up the white pithy part so it is easier to scrape off.

1 Scrub the outside rinds thoroughly to remove any dirt. Put rind in cold water, bring to a boil and boil for 10 minutes. Drain and repeat this process two more times. Drain, rinse with cold water, and scrape away the pithy white part of the peel. Slice into strips.

2 For each cup of rind, prepare a sugar syrup of 1 cup of sugar to 1 cup of water. Put rind in syrup and cook slowly until syrup is completely absorbed - several hours. Stir occassionally and watch carefully near the end of the process.

3 Cool the peel and coat the strips with granulated sugar. Dry overnight on a rack. The sugared peel, when dry, may be dipped into melted semisweet chocolate.

Candied Oranges from 18th Century Cuisine

Main Ingredients