Tart, sweet and easy to make edible candied citrus garnishes!
Use these edible garnishes in your drinks, desserts and more this Holiday season!
Why this Candied Citrus Recipe Works
- Eat no more bitter citrus! Briefly boiling the citrus slices before we simmer them in simple syrup ensures we’ll be eating no more bitter citrus pith.
- Easy to make! Citrus + two ingredients later (sugar & water) and you have edible garnishes for all your holiday treats!
- Perfectly chewy candied treats! Thanks to letting them dry for a full 24 hours.
- Multi-use recipe! Make these candied citrus’ once and use in a variety of ways!
Regardless of the time of year, some type of citrus is always in season! Oranges, mandarins, tangelos, lemons, limes, grapefruits and more…. any type of citrus can be used!
How to Make this Candied Citrus Recipe
Slice your citrus, boil in water for 2 minutes, remove from sauce pan, make a simple syrup of sugar and water in the same saucepan and bring to a simmer; simmer the citrus in this simple syrup for 30ish min, transfer slices to a cooling rack, dry for 24 hours and you’re all done!
Uses for the Candied Citrus
Dip them in chocolate like I did here!
Use them as garnishes in mulled wine, cocktails, baked treats, desserts, on cheeseboards and to decorate a holiday meal. Have you used candied citrus in a unique and rad way? Please tell me about it in the comments below!
- When possible, buy local and organic citrus.
- For easiest cleaning when drying the citrus, put parchment under the drying rack to catch all the drippings.
- For the yummiest and chewiest results, the 24-hour drying time is non-negotiable so plan ahead!
- Store candied citrus in the fridge for up to 1 month.
- The simple syrup can be kept and re-used in cocktails or to candy another treat!
Stoked on citrus? I got ya! I love using citrus in all sorts of sweet and savory ways. Especially as we’re approaching these colder winter months as it adds fresh brightness to any dish! For some deliciously citrus-y savory dishes, check out my Blood Orange & Fennel Salad, Roasted Beet & Citrus Salad and Citrus Roasted Salmon. For some sweet citrus-y recipes, check out my Upside-Down Winter Citrus Cake and these Candied Blood Oranges Dipped in Chocolate!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
- 4 citrus such as oranges blood oranges and lemons
- 8 cups water divided
- 4 cups granulated sugar
- 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.
- Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry.
- Use immediately or store citrus in an airtight container in the refrigerator for up to 1 month.