Candied Citrus Fruit

Candied Citrus Fruit

You can brighten a recipe just by using Candied Citrus Fruit.

That sweet and tart flavor you want to bring out in your recipe will be perfect using this Candied Citrus Fruit.

Top your dish or mix it in you still get the perfect blend of flavor that compliments your dish without competing with it.

I use this recipe for Candied Citrus Slices in my Raspberry Lemonade Cake, Citrus Cheesecake, as well as my Creamy Lemon Bars.

These are the INGREDIENTS You will need:

• 4 Citrus fruits such as oranges, blood oranges, limes and lemons
• 8 Cups Water, divided in half
• 4 Cups Granulated sugar

These are the INSTRUCTIONS for preparation:

• Slice your citrus into thin circles.
• Add 4 cups of the water to a large saucepan and bring to a boil over high heat. Add all the citrus slices and let boil for 2 minutes. With a slotted spoon, take all of them out and momentarily set aside.
• In the same saucepan, add the remaining 4 cups water and the sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.
• Turn the heat to medium low and add all the boiled citrus back in. Simmer for 45-60 minutes or until rinds are slightly translucent. 
• Gently swirl the oranges every 15 minutes to make sure they are evenly coated with the sugar water. 
• The syrup drippings can be kept and reused. Add to cocktails, gum drops or other candy to make a special treat!
• Transfer the slices to a cooling rack set over a large baking sheet. Place parchment under the drying rack to catch all the drippings. 
• Let them sit for 24 hours until dry. This is non-negotiable for chewy results.
• Use immediately or store citrus in an airtight container in the refrigerator for up to 1 month.

The drippings caught as the fruit sets also makes a simple syrup when you remove your fruit.

This is a bonus!

That syrup can be used on other fruits, in sauces and toppings as well as mixed drinks.

For this recipe I used oranges and lemons. I was out of limes but those are also excellent. The combination of the three fruits will cleanse your palate.

There are just so many uses for candied fruit.

The fruits can used as is for a nice treat. I serve them on my Christmas tray. The family loves them. You can eat the candied fruit in your hand without much a mess. Add them to cordials or even zest them for the top of your cake or pie.

They give a pop of color to any dessert table. And we are all about the grab and go foods in my home. All you need is a napkin or plate.

These candied fruits go well with cookies, cakes, pies, and breads. If you can think of a combination you can probably find a recipe.

But one thing you never need to look for is someone to enjoy the candied fruits.

When you serve these the kids and their friends will come out of the walls for their share.

The hardest part is not licking your fingers when you are done!

Candied Citrus Fruit

That sweet and tart flavor you want to bring out in your recipe will be perfect using this Candied Citrus Fruit. Top your dish or mix it in you still get the perfect blend of flavor that compliments your dish without competing with it.

4.67 from 3 votes

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Course: Appetizer

Cuisine: American

Keyword: candied, lemon, lime, oranges

Method: Boil

Skill Level: Basic

Prep Time: 10 minutes

Cook Time: 1 hour

Resting Time: 1 day

Adjust Servings: 12 Slices

Calories: 80kcal

Author: Marilyn

Ingredients

• 4 Citrus fruits such as oranges, blood oranges, limes and lemons
• 8 Cups Water, divided in half
• 4 Cups Granulated sugar

Instructions

• Slice your citrus into thin circles.
• Add 4 cups of the water to a large saucepan and bring to a boil over high heat. Add all the citrus slices and let boil for 2 minutes. With a slotted spoon, take all of them out and momentarily set aside.
• In the same saucepan, add the remaining 4 cups water and the sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.
• Turn the heat to medium low and add all the boiled citrus back in. Simmer for 45-60 minutes or until rinds are slightly translucent.
• Gently swirl the oranges every 15 minutes to make sure they are evenly coated with the sugar water.
• The syrup drippings can be kept and reused. Add to cocktails, gum drops or other candy to make a special treat!
• Transfer the slices to a cooling rack set over a large baking sheet. Place parchment under the drying rack to catch all the drippings.
• Let them sit for 24 hours until dry. This is non-negotiable for chewy results.
• Use immediately or store citrus in an airtight container in the refrigerator for up to 1 month.

Notes

©MARILYN’S TREATS. All images are copyright protected

Nutrition

Serving: 33G | Calories: 80kcal (4%) | Carbohydrates: 23g (8%) | Sodium: 25mg (1%) | Fiber: 2g (8%) | Sugar: 18g (20%) | Calcium: 4mg

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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