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!

Candied Citrus Peel Recipe



  • 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.

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Candied Oranges from 18th Century Cuisine

Showing 4 of 21 Comments

  • Alberto

    The salt water step is new to me too. At first I thought it was to remove the bitterness but that’s probably taken care of through the blanching steps. I must admit I have no clue. The peels look great!

  • elise

    Hi Alberto,
    Maybe the next time I try making this I’ll try the overnight salt water method. Who knows? Maybe it does make it less bitter. Thank you for your original post. Your orange peels looked so yummy I couldn’t resist trying to make some candied peel myself.

  • annie

    I remember my Mother making these, and the aroma in the house was delicious. I am on the South Beach Diet and would like to make them again as a little treat, but need to know the calorie and Carb count of RIND. If really low I’s like to try using SPLENDA insted of sugar.
    Mom would simply boil the rinds, scrap the pulp when cool enough to handle, roll til nearly caked in granulated sugar and dip the ends in bittersweet chocolate. We loved them.
    Appreciate any information you can find on carbs and calories.
    Thanks so much, Annie

  • elise

    Sorry Annie – Don’t know how to help you; I don’t do carb or calorie counting. This recipe really is a candy recipe, almost pure sugar. It wouldn’t be on my low carb diet, that’s for sure!

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