• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Waves in the Kitchen logo

  • Food
    • Recipe Index
      • Colors & Seasons
  • Photography
  • Adventure
  • About
    • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Food
    • Recipe Index
      • Colors & Seasons
  • Adventure
  • About
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Recipes / Menu / Sweet Treats / Candied Citrus

    Candied Citrus

    Dec 18, 2019 · 1 Comment

    511 shares
    • Share
    • Tweet
    Jump to Recipe - Print Recipe

    Tart, sweet and easy to make edible candied citrus garnishes!

    An assortment of citrus simmering in simple syrup. In process shot of citrus being candied!

    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!
    In process shot of an assortment of very colorful citrus simmering in simple syrup.
    the citrus sky is the limit! and no I don't expect ya to have a cast iron paella pan to make yours in. It just looks too rad not to use!

    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!

    An assortment of citrus drying on a rack.
    drying time is non negotiable

    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!

    Overhead shot of an assortment of citrus types drying on a rack.
    how stunning is citrus?

    Cooks Tips

    • 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!

    Up close shot of colorful citrus drying on a wire rack, side angle shot.

    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!

    An assortment of citrus simmering in simple syrup. In process shot of citrus being candied!
    Print Recipe

    Candied Oranges

    Tart, sweet and easy to make edible candied citrus garnishes!
    Prep Time10 mins
    Cook Time1 hr
    Course: garnish
    Cuisine: Californian
    Servings: 12
    Author: Daniela Gerson

    Ingredients

    • 4 citrus such as oranges blood oranges and lemons
    • 8 cups water divided
    • 4 cups granulated sugar

    Instructions

    • 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.
    « Sugared Cranberries
    A Giant Potato Latke »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

    Subscribe to the Newsletter

    PDN First Place Taste

    Popular Fall Recipes

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.

    Citrus & Fresh Herb Roasted Salmon

    Mascarpone Cheesecake with balsamic roasted long stemmed strawberries, out of the spring form pan, 45 degree angle shot.

    Amaretto & Mascarpone Cheesecake

    Pomegranate Chicken topped with pomegranate arils and parsley, in cast iron skillet on a white background; overhead shot.

    Pomegranate Chicken

    Popular Posts

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Raw chicken thighs topped with cherries and rosemary in a skillet; overhead shot.

    Cherry Chicken

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Easy to make No-Bake delicious Cheesecake topped with fresh strawberries, date syrup, and flaky salt; side angle shot on a grey background.

    No-Bake Cheesecake

    Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.

    Citrus & Fresh Herb Roasted Salmon

    Sites that have featured Waves in the Kitchen

    Copyright © 2023 Waves in the Kitchen • Privacy Policy • Disclosure

    511 shares