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Candied Citrus

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


  • 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.