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

Candied Citrus

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


  • 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.