Sour Candied Citrus Peels (2024)

Why We Love This Recipe

• Better than store bought: These are better than the candy you buy at the store because they're free from artificial colors, preservatives, and flavors. Each strip retains the flavor of the original fruit, with an added sweet and sour kick.
• Reduces food waste: If you've just made orange juice, needed lemon juice for a recipe, etc. you can save the peels and make these delicious snacks!
• Simple process: Though there are a few steps, they're super easy to follow and the end result is amazing.

Ingredients and Notes

• Citrus peels: You can use oranges, clementines, lemons, limes, grapefruits, blood oranges, and basically any other citrus you can find.
• Sugar: We used granulated white sugar in this recipe. We have not tested it with any other alternatives.
• Citric acid: This is a naturally-occurring acid in a powdered, concentrated form. This can be purchased on Amazon as well as some specialty food stores. It's the key ingredient for creating a sour flavor. If you would just prefer sweet without sour, you can leave this out.

Step-by-step Instructions

STEP 1: Wash citrus well. Cut off the top and bottom of each citrus. Score the peel vertically from top to bottom about 6-8 times, spacing the cuts apart equally. Remove the peels from the fruit, then use a paring knife to carefully remove as much of the white pith as possible.

You can also use a vegetable peeler, but we have found that these often end up being a bit too thin and they will not be uniform in size.

Cut the peels into ¼-inch strips.

STEP 2: Add all of the peels to a saucepan and cover with water. Bring to a boil and boil for 3-4 minutes, then drain. Return the peels to the pot, cover with water and bring to a boil again. Drain immediately after boiling (this vastly reduces the bitterness of the peels).

STEP 3: Add sugar and water to the pot over medium-high and stir until sugar is dissolved. Bring to a simmer, then add in the citrus peels. Reduce heat to medium low and simmer for 50-60 minutes, stirring occasionally.

Use a slotted spoon to transfer the peels to a wire baking rack. Space them apart so they aren’t overlapping much and let dry for about 30 minutes.

STEP 4: Whisk together the sugar and citric acid. Taste and adjust citric acid as desired. Toss the peels until well coated and enjoy!

Tips and FAQs

• Save the simple syrup: Don't get rid of the syrup that you boil the peels in! Let it cool, then bottle in an airtight container and store in the fridge for up to a month. Use it in co*cktails (like this cranberry orange whiskey co*cktail), non alcoholic drinks, baking and more.
• Boil twice: We boil the peels twice to remove bitterness. If you cut off most of the pith, you could likely get away with just one boil, though we haven't tested it! Many other recipes call for boiling the peels 3 times, but we have found that the 3rd boil doesn't make a difference in the end result.
• Cut off as much of the pith as possible: The pith is that soft and cushiony white part underneath the peel. You can remove it by using a paring knife. This will help prevent bitterness in your finished snack. It's totally fine to have a little bit leftover, so don't stress too much! Boiling the peels helps remove any lingering bitterness.
• Citric acid: Add a smaller amount first, then taste. It can be a bit overwhelming if you add too much citric acid, so err on the side of caution.
• Storage: These sour candied citrus peels can be stored in an airtight container at room temperature for up a month. You can refrigerate them for extended storage, or freeze them for 6 months.
• Keep it sweet: If you're not a fan of sour, you can leave out the citric acid. They're just as delicious with sugar! These also make for a great cake/dessert garnish.

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