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A jar of candied mixed peel using lemons and oranges.
Candied Mixed Peel Recipe
Prep Time
30 mins
Cook Time
1 hr 30 mins

Candied Mixed Peel is essential for Christmas Cakes and more in Ireland, now you can make yours right at home.

Course: Dessert
Cuisine: Irish
Servings: 2 lbs
Author: Gemma Stafford
  • 4 medium oranges, halved horizontally
  • 3 medium lemons, halved horizontally
  • 4 cups (2lbs/900g) granulated sugar
  • 4 cups (32floz/900ml) water, plus more for boiling
  1. Juice the oranges and lemons and set juice aside to use in cooking, salad dressings, baking, or cocktail making.

  2. Place citrus peels in a large pot and cover with cold water. Bring to a boil over high heat. Once it has reached a rapid boil, remove the pot from the heat and drain the fruit, discarding the water. Repeat this process a second time. The peels should be soft at this point.

  3. In a medium-sized pot over high heat, add peels, sugar, and 4 cups water. Cover with a lid and bring to a boil.

  4. Reduce the heat to medium/low and steadily simmer until peels look slightly translucent, approximately 1hr 15 minutes -1hr 30 minutes hour. Remove from heat and set aside to cool slightly.

  5. Once peels are cool enough to handle, cut them in half. With a pairing knife, gently scrape away membrane (aka segment walls) from the zest but keeping most of the flesh.

  6. Cut the zest into strip and then into small squares.

  7. Store peel in syrup in an airtight container in the fridge for up to 2 months. Use in my Christmas Cakes ,  Christmas Puddings. or my Homemade Mincemeat .