Recipe: Candied Peel

This recipe is from Waitrose:

I’m trying it with added Grand Marnier, just like they use at the Granary Grill on their Orange and Grand Marnier trifle.


  • 2 lemons
  • 2 oranges
  • 1 pink or ruby grapefruit
  • 1 pomelo
  • 600g granulated sugar


  1. Scrub the fruit thoroughly. Slice off the top and bottom of each fruit
    then cut the peel in wide strips, from top to bottom, making sure that
    the pith remains attached to the skin. It will make the peel far more
    succulent once candied. Place each variety of peel in a separate pan,
    fill with cold water and boil until soft. Depending on your fruit, this
    can take up to 90 minutes. Keep the water replenished with a freshly
    boiled kettle.
  2. Drain and place all the peel in one saucepan. Cover with cold water,
    bring up to the boil and cook for a further 20 minutes before draining.
  3. Meanwhile dissolve the granulated sugar in 300ml water in a large
    thick-bottomed saucepan over a low heat. Bring up to the boil and gently
    stir in the peel. Reduce the heat and simmer gently, stirring
    occasionally, until the peel has absorbed virtually all the syrup. You
    should allow 2 hours 45 minutes for this.
  4. Lightly oil a grill rack and line it with greaseproof paper. Arrange the
    peel in a single layer on the rack to enable it to dry. If possible,
    put in a warm place, like an airing cupboard. Allow 3 to 4 days to dry,
    turning over twice during this time, to allow both sides to dry. It is
    very sticky. Once it its dry, store in an airtight jar. Snip into
    smaller pieces as and when you need it.