
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
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
Nutrition
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.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Oh, this sounds good. Wish I’d had it 3 days ago; I just juiced a bunch of limes from my Misfits box and will freeze what I don’t use. The rinds are in the colander drying in the sun. The last batch I zested and almost went crazy before I was done! Past prime oranges I am trying to dry; left them in the oven when I was done baking the other day! Figure I have a pot pourri project coming up!
Pot pourri is a great idea. Candied fruits are so easy. And save the juice for future dishes too. It is nice to have the oranges and limes. They go so well with everything! I am glad you got some good ideas. Let me know how it all turns out!!
I really want to try this one, Pinning for later. Thanks for sharing
I hope you like the candies fruit Chas. Be safe and stay healthy!
This brought back memories for me, Marilyn. I made these for Christmas gifts one year when I was in my 20s and on a super tight budget. Everyone loved them. Thanks for this recipe!
I am excited that you had some good memories for these. I used them a few months back and decided to broaden my horizons. People really do enjoy them. Be safe and stay healthy!
Thank you for the recipe and tip on the leftover syrup; I have pinned to try soon!
You are so welcome Irene. I just fell into a post about making the candied fruit and had to try it a few weks ago. It seemed to work well on this recipe too! Stay safe.
I love this idea. Such a nice addition to so many dishes. Thank you for sharing.
I liked the candied fruit too Amy! Sray safe and enjoy your week!