My candied mixed peel recipe uses lemon and orange peels to make a sweet and fruity treat that can be used in so many ways! You can use them as dessert toppers, add them to cookies, or make a fruit cake for the holidays! Of course, they make a tasty snack all by themselves, too!
The Best Mixed Peel
If you’re wanting to add a secret ingredient to some of your favorite baked goods, try mixing in some of this candied mixed peel! It is such an easy way to add an extra special flavor to so many different things!
Whether you’re making a holiday fruitcake or a Christmas pudding, this mixed peel is exactly what you need to make the perfect dessert! This homemade version is so much better than any prepackaged kinds you can buy from the store.
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🥘 Ingredients
This recipe is pretty straightforward. In addition to your lemons and oranges, you only need water, sugar, salt, and vanilla!
- Oranges - 2 large oranges (or 3 small oranges).
- Lemons – 3 large lemons.
- Water – 2 cups of water.
- Sugar – 1½ cups of granulated sugar.
- Salt – ½ teaspoon of salt.
- Vanilla – 1 teaspoon of vanilla extract.
*Be sure to see the recipe card below for ingredients, amounts, & instructions!*
🔪 How To Make Mixed Peel
While the process itself is very easy, these do take some time to dry so make sure to plan ahead! All you need for this easy mixed peel recipe is a saucepan, peeler, and a wire cooling rack.
This recipe will make you 20 servings, but you can always double the recipe if you want to make more!
- Prepare the fruit. Before getting started, scrub the oranges and lemons gently with a vegetable brush. Then peel the 2 oranges and 3 lemons from top to bottom into 2-4" segments and slice the segments into ¼" thick strips.
- Simmer. Heat 2 cups of water, 1½ granulated sugar, and ½ teaspoon salt in a saucepan over medium heat. Bring to a simmer and stir frequently until all of the sugar has dissolved.
- Add fruit. After the sugar has dissolved, add the lemon and orange peel. Let the peels simmer for 15-20 minutes, reducing the heat as necessary to keep from boiling over. Stir occasionally so all the peel is exposed to the sugary syrup equally.
- Remove from heat. Remove the saucepan from heat and add 1 teaspoon of vanilla. Let the peels sit in the syrup for 5 minutes to soak up the flavor. While they sit, place a wire cooling rack on top of parchment paper or a rimmed baking sheet.
Coat with Sugar (Or Store In The Syrup)
- Dry. Transfer the orange and lemon peels to the cooling rack to dry. If coating your mixed peel in sugar, allow it to dry for 20-30 minutes before coating. Then return it to the cooling rack to dry fully. This may take up to 24 hours.
- Cut. Once dry, dice the strips of peel into small cubes. Fold your diced mixed peel into fruitcake batter, enjoy it as a snack, or store it for later use.
I love to use this mixed peel in my fruitcake shortbread squares and cookies! You could also mix them into some strawberry yogurt muffins for a fun, citrus twist! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- It is important to wash your fruit or you may be exposed to chemicals and pesticides that were used during the growing process.
- A vegetable peeler is the best tool for peeling oranges and lemons. If you use a pairing knife, be sure to remove as much of the pith (the white underside of the peel) as possible because it is very bitter.
- You want to simmer the peels long enough to become tender but not so long that they lose their bright color.
🥡 Storing
To store the sugar coated mixed peel (dry): If coated in sugar, store in a jar or airtight container at room temperature for up to 1 month. *I often keep my mixed peel in a mason jar if I plan on using it soon. Otherwise, I will vacuum seal it in a mylar bag with an oxygen absorber.
To store the homemade mixed peel in syrup (wet): Pour mixed peel along with the syrup into an airtight container and keep it refrigerated for up to 2 months.
❓ What Recipes Can I Make With Mixed Peel?
This recipe is perfect to use as a mixed peel holiday fruit blend that could be used in a yummy Christmas fruit cake! Additionally, you could add some mixed peel to cookies, cakes, or loaves of bread! It also makes a great ice cream topping!
❓ How Long Does Mixed Peel Take To Make?
The mixed peel takes a significant amount of time to fully dry. The actual cooking time isn’t too long, about 35 minutes or so. However, they could take up to 24 hours to be completely dry and ready to use.
❓ What Fruit Is In Mixed Peel?
Typically, candied mixed peel uses oranges and lemons. However, you could use any citrus fruits you like, such as limes or grapefruit!
🍋 More Great Fruit Desserts!
- Kool-Aid Grapes
- Candied Lemon Slices
- Irish Barmbrack
- French Fruit Tart
- Plum Cake
- Mandarin Orange Jello Salad
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📖 Recipe Card
Mixed Peel
Ingredients
- 2 large oranges (or 3 small oranges)
- 3 large lemons
- 2 cups water
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Before getting started, scrub the oranges and lemons gently with a vegetable brush. Then peel the oranges and lemons from top to bottom into 2-4" segments and slice the segments into ¼" thick strips.
- Heat the water, granulated sugar, and salt in a saucepan over medium heat. Bring to a simmer and stir frequently until all of the sugar has dissolved.
- After the sugar has dissolved, add the lemon and orange peel. Let the peels simmer for 15-20 minutes, reducing the heat as necessary to keep from boiling over. Stir occasionally so all the peel is exposed to the sugary syrup equally.
- Remove the saucepan from heat and add the vanilla. Let the peels sit in the syrup for 5 minutes to soak up the flavor. While they sit, place a wire cooling rack on top of parchment paper or a rimmed baking sheet.
- Transfer the orange and lemon peels to the cooling rack to dry. If coating your mixed peel in sugar, allow it to dry for 20-30 minutes before coating. Then return it to the cooling rack to dry fully. This may take up to 24 hours.
- Once dry, dice the strips of peel into small cubes. Fold your diced mixed peel into fruitcake batter, enjoy it as a snack, or store it for later use.
Notes
- It is important to wash your fruit or you may be exposed to chemicals and pesticides that were used during the growing process.
- A vegetable peeler is the best tool for peeling oranges and lemons. If you use a pairing knife, be sure to remove as much of the pith (the white underside of the peel) as possible because it is very bitter.
- You want to simmer the peels long enough to become tender but not so long that they lose their bright color.
- To store dry: If coated in sugar, store in a jar or airtight container at room temperature for up to 1 month. *I often keep my mixed peel in a mason jar if I plan on using it soon. Otherwise, I will vacuum seal it in a mylar bag with an oxygen absorber.
- To store in syrup: Pour mixed peel along with the syrup into an airtight container and keep it refrigerated for up to 2 months.
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