Homemade Mixed Peel
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Homemade Mixed Peel is so much more flavourful than supermarket bought. It isn’t as bitter and has a more fully rounded flavour that captures the essence of citrus season.
Until I began to make my own candied peel I didn't use a lot of mixed peel in my baking. Instead if a recipe called for it I simply swapped in the zest of an orange and lemon or perhaps even a tablespoon of marmalade. That's because I had always thought mixed peel was the pits.
But how could that be? I love citrus, I love the brightness of intense lemon and orange peel. There should be no reason why mixed peel doesn’t appeal too. But the supermarket stuff, when tasted by itself is just not that nice and can be very bland and bitter. So I set about making my own and I have never looked back.
Now this recipe is a labour of love as it takes a week to make this candied peel to fully absorb the sugar so it lasts as long as possible. But after Day 1, it's only a little hands-on time throughout the week. And believe me, if you love baking and you love the flavour of citrus then the results are totally worth it.
What is mixed peel?
Mixed peel is one of those ingredients that is featured in a lot of British baking, from traditional fruit cakes like Dundee Cake or Christmas Cake to tea time fare like the aforementioned Eccles Cakes or Hot Cross Buns.
Mixed peel is basically candied lemon and orange peel. Eighteenth century bakers knew that the most intense flavour of any citrus fruit is derived from the peel. So intent on capturing as much flavour as possible in their recipes and mindful of preserving since fresh fruit was scarce, the peel was candied, dried and stored until needed.
These traditional recipes are now the backbone of British baking so mixed peel has been handed down to us in our grandmothers’ and great great grandmothers’ recipes often when dried fruit is called for.
Why you'll love this recipe
- A totally different flavour from supermarket mixed peel - so much brighter and fresher
- Grapefruit peel. Since we have dominion over our candied peel, we can also add grapefruit to add a third dimension of citrus to the proceedings.
- Elevate your baked goods. Adding homemade mixed peel will really give your Christmas Cake or Hot Cross Buns a huge injection of sweet tangy flavour.
- Unlike the shop bought stuff you can eat Homemade Mixed Peel by the spoonful. Taking out small sticky handfuls as a cheeky snack is a total treat.
Ingredients needed
- Oranges
- Lemons
- Grapefruit
- Sugar
- Water
Step-by-step instructions
For full recipe instructions go to the recipe card at the end of this post.
Day 1
- Cut the citrus into quarters and remove the flesh using a sharp knife.
- Cut the peel into short thin strips.
- Place in a pan with the water and simmer for 1 hour.
- Drain and pour the cooking water back into the pan with some of the sugar. Simmer until the sugar has dissolved.
- Pour the sugar syrup over the peel, cover and soak overnight.
Day 2
- Strain the syrup into a large saucepan and return the peel to the bowl.
- Add the remaining sugar to the syrup. Simmer until the sugar has dissolved.
- Pour the syrup back over the peel, cover and leave overnight.
Day 3
- Pour the peel and syrup into a large saucepan. Bring to a boil, then turn the heat down to simmer for 30 minutes.
- Pour everything back into the bowl, cover and leave the peel to soak for 4 days.
Day 7
- Drain the citrus and dry on a wire rack in a sterile place until no longer sticky.
Important tips
- Use the best organic fruit you can get hold of as it does make a world of difference to the flavour. Unwaxed is best, otherwise you'll have to wash off the wax before you get started.
- It is a personal choice how much pith you leave on the citrus when you remove the flesh. If the pith is especially thick then you might like to cut some of it away. I like to leave a little pith on to give the mixed peel some substance.
- Always allow the peel + sugar syrup to cool before covering and leaving overnight.
- You can leave the peel to soak at room temperature if your environment is not too warm. However, you can leave to soak in the fridge in warmer climates.
- To dry the candied peel at the end of the process you have a number of options. You can use a dehydrator to dry the peel or you can leave in a place in your kitchen which you can be sure is totally sterile like a turned off oven. However, my current preference is to dry the peel in a very low oven, set at its lowest setting, for 1-2 hours which speeds up the process.
- The peel should be totally dry before storing. If not, just store the peel in the fridge in sterilised glass jars and it will keep well for a few weeks.
How to store
- The best way to store the mixed peel afterwards is in sterilised glass jars and should keep for at least a couple of months unopened in a cool dark place.
- Once opened store in the fridge.
Recipes to use homemade mixed peel
Mixed peel or candied peel is so often seen in British baking recipes since we use a lot of dried fruit. Try adding your mixed peel into the following recipes:
How to use the leftover citrus flesh
Do not throw away as you can juice it to make a homemade lemonade.
Or, for something a little different, why not try this Triple Citrus Shrub which uses the flesh to make a drinking vinegar. Diluted with water this is a lovely alternative if you don't like your drinks too sweet.
What to do with the leftover syrup
With this recipe you will be left with the most delicious citrus syrup which will really come into its own in your kitchen.
This is an amazing ingredient which can be used in a variety of ways in its own right, from creating a deliciously moist and flavourful Leftover Syrup Cake to salad dressings and marinades.
I urge you to give this Homemade Mixed Peel a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
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Homemade Mixed Peel
Ingredients
- 4 organic oranges - unwaxed if available
- 4 organic lemons - unwaxed if available
- 1 organic grapefruit - unwaxed if available
- 2300 ml cold water
- 1350 g granulated sugar
Instructions
Day 1
- If your fruit is waxed then you will need to wash off the wax from the skin of the fruit first by giving it a light scrub. Cut the oranges, lemons and grapefruit into quarters then with a very sharp knife remove the flesh from the skin and the pith.
- Cut into short thin strips. To achieve this, cut the peel lengthways again. You might need to cut the lemon peel once, the orange peel twice more and the grapefruit peel three times more to get even sized pieces. Then cut widthways into short thin strips.
- Weigh the peel, you should have around 450g.
- Place the peel into a large saucepan with the water then bring to the boil. Turn the heat down to low, cover and simmer for 1 hour.
- Remove from the heat and drain over a large bowl to reserve the cooking water. Weigh out the cooking water, you need 1140g (5 ¾ cups) and pour back into the saucepan. Top up with more water if you don't have enough.
- Add 900g (4 ½ cups) sugar to the water and bring to a gentle boil, simmer for 10 minutes until the sugar has dissolved.
- Place the peel in a large bowl and pour the sugar syrup over. Allow to cool then cover and leave to soak for 24 hours.
Day 2
- Strain the syrup into a large saucepan and return the peel to the bowl.
- Add the remaining 450g (2 ¼ cups) of sugar to the saucepan. Bring to a boil, then turn down to simmer for a couple of minutes making sure the sugar has completely dissolved.
- Pour the syrup back over the peel, cover and leave for another 24 hours.
Day 3
- Pour the peel and syrup into a large saucepan. Bring to a boil, then turn the heat down to simmer for 30 minutes.
- Pour everything back into the bowl, cover and leave the peel to soak for 4 final days.
Day 7
- Drain the fruit, place on a fine wire rack and leave in a sterile dry place until no longer sticky. See notes below for options on drying the peel.
- Store the mixed peel in sterilised glass jars in a cool dark place.
Notes
- Use the best organic fruit you can get hold of as it does make a world of difference to the flavour. Unwaxed is best, otherwise you'll have to wash off the wax before you get started.
- It is a personal choice how much pith you leave on the citrus when you remove the flesh. If the pith is especially thick then you might like to cut some of it away. I like to leave a little pith on to give the mixed peel some substance.
- Always allow the peel + sugar syrup to cool before covering and leaving overnight.
- You can leave the peel to soak at room temperature if your environment is not too warm. However, you can leave to soak in the fridge in warmer climates.
- To dry the candied peel at the end of the process you have a number of options. You can use a dehydrator to dry the peel or you can leave in a place in your kitchen which you can be sure is totally sterile like a turned off oven. However, my current preference is to dry the peel in a very low oven, set at its lowest setting, for 1-2 hours which speeds up the process.
- The peel should be totally dry before storing. If not, just store the peel in the fridge in sterilised glass jars and it will keep well for a few weeks.
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
You know that Yankees aren't very smart when it comes to the metric system (as sad state of affairs for certain). It would be great if you could provide US measurement equivalents for some of your recipes given your widespread popularity! We generally work in cups and teaspoons/tablespoons. I know the computer is an amazing source of information and it's easy to use an online conversion tool but sometimes a person needs to round up or down and we would love your expertise making those decisions. For example, if the conversion calls for 1.65 of an ingredient, would you recommend a rounded 1.5 or 1.75? When baking, a little too much or not quite enough can be a big mistake (think salt and baking powder or a pungent spice). Just a suggestion... but maybe the better suggestion should be for the US to join the rest of the world using the metric system! (Take pity on us...we wanted to learn it.)
Hi Dione, I completely understand your frustration. I don't take the decision not to include measurements for cups lightly (most of my recipes do use tablespoons and teaspoons for smaller amounts as is customary in British baking). If you want to read more on the subject then read Why You Should Weigh Ingredients Vs. Measuring with Cups. In the UK you cannot buy the same cups that are available in the US - they are different sizes so if I were to convert there would still be a huge discrepancy. I love talking about this subject as I find it fascinating and I will always try to include a variety of measurements if I can.
Hi, I also hate shop peel. Home-made has been one of the great revelations! It's so fragrant and full of flavour - an absolute game-changer. I use the Honey & Co. recipe, which is quick and easy. They keep the peel in the syrup, so it stays lovely and moist. I've just finished the last of a jar I made two years ago! I put some of the syrup in my Christmas pudding and have been wondering what to do with the rest so am looking forward to your recipes.
I'm going to make more tomorrow, for putting in stollen...
That sounds lovely! I'll be sharing the recipes soon!
After the peel is done soaking, is it possible to dry it in a fruit dehydrator for faster processing?
Absolutely!
Hi, just looking for ideas as to what to do with all the fruit I removed from the peel please?
Hi Claire, I usually make the fruit into a juice. I love making it into a shrub - CLICK HERE >>> Triple Citrus Shrub. I have also made it into a jelly a couple of times before which my children loved - I don't have a recipe for that on my website but it was really delicious!!
I am going to be making this mixed peel to put into my Christmas mince, I made another recipe a few weeks ago and it was nice but I’m always looking for better recipe so I’d like to try this one next. Reading all the feedback has been really useful, if it’s any help to anyone I previously used the leftover syrup for a baklava, it tasted absolutely fab!
Great idea using the syrup for baklava - how delicious! Let me know how you get on with the recipe!
Will do, I’m making it this weekend so I’ll let you know how it goes next week
I dried mixed peel in oven as suggested. It was still a little tacky after drying for 7 days. I decided to get it out and store it in refrigerator. Much to my dismay, I realized mold had started to grow on it. What did I do wrong?
Oh no Frances - how deeply disappointing for you!! Two things might have caused it - your oven wasn't completely clean / sterile before use, or the weather - if it's hot and humid where you are then the atmosphere in your oven might be warm too.
Greetings from South Africa. I can't wait to try this in my fruit cake recipe.
I'm on day 2 now so five more to go.
Let me know how it goes!!
Hello Georgina. I have been baking breads from different parts of the world and came to know about Hot Cross Buns. I wanted to try that bread out but there are no mixed peel available in my current country. It is also difficult to go around looking for it due to quarantine. I am so glad I came across your mixed peel recipe and I am on the drying stage now. It's funny because my husband and kids were already trying the candied orange and lemon and it's not even dry yet, hahha! I thinly peeled my oranges and lemon and took out most of the pith. It already tasted so good (with a very slight hint of bitterness) and can't wait to add this to my hot cross buns which I am planning to bake next week (or soonest this mixed peel is dry and ready)! Thank you so much for sharing your recipe. Truly appreciated.
You are most welcome - good luck with the hot cross buns - you will love them!!
I just printed the recipe, I yet to try. I think this will be so much fun
I hope you enjoy the recipe!!
Well colo(u)r me late to the party. After this Yank learned what mixed peel actually was (stateside we call it candied orange or lemon peel, usually with the tip of the fruit dipped in chocolate), I decided to take the challenge and make it for myself.
I missed baking hot cross buns this Easter when I ran across Paul Hollywood's recipe that includes the infamous peel. I'm in the drying stage now and look forward to adding it along with some sultanas (we call them golden raisins!) to the enriched dough.
Cheers and Thank You!
I do loved candied orange dipped in chocolate too! Mmm, enjoy your Hot Cross Buns!
Hi, I’m onto day 4 and thinking about my Hit Cross Buns next weekend.
I was going to air dry but wondering if I can use the fan function on the oven to speed this up, like a dehydrator?
What do you rhinl?
Cheers, John
Yes I think using the fan function is a good way of drying the peel, it's a sterile environment so will work better than air drying.
Really enjoying having a try at this recipe. Having read this comment I wanted to ask - if the lowest temperature my oven has for the fan to come on is 30C - should I use the fan or do I need the oven to be totally cool?
Hi Kelly, yes you need the oven to be totally cool - you can't risk cooking the peel.
I’m doubling this recipe to add equal amounts citrus peel and rutabaga. Just checking but I should also double the sugar and water as well, right? Thank you!
Hi Alexis, if you are doubling the quantities you may want to double the sugar and water as well as you'll need enough to cover the citrus peel and rutabaga. It sounds lovely!
Wondering about doing this with coconut sugar or honey. I can’t have cane sugar Any suggestions.?
I haven't tried substituting the cane sugar with coconut sugar or honey. I don't see a reason why it wouldn't work - although I would stick to coconut sugar as honey would be too overpowering a taste in this recipe. I can't guarantee the results as I haven't made it this way before but if you give it a go I would be intrigued to know how you get on!!
I ;have left this quite late so I will be trying to dry it in my dehydrator and I will be keeping a very close eye on it. I will let you know how it turns out!
Karen LaCroix
Edmonton, Canada
Using the dehydrator is a perfect way to dry the mixed peel. I look forward to hearing how you get on with it!
hi Georgina,
Well I used the dehydrator but I'm a little unsure what the finished product should be like. Mine is fairly dry but still slightly sticky when it cools from the dehydrator, it doesnt stick totally to gether so will come apart with slight agitation. It was only in the dehydrator for 8 to 8.5 hours on the lowest settin 95degrees F. I will be using most of it right away but if storing it I think a couple more hours in the machine would make it easier to handle later on. I am very pleased with the results of this experiment.
Karen LaCroix
I'm happy you're pleased. If you are unsure whether the peel is dry enough then I suggest storing in the fridge where it will keep a lot longer.
Karen! You are a life saver (and time saver)! I finished up day seven just now. I am hoping to make Florentines tonight and want to have my peel ready by then. I went to frantically scroll through the comments, and I just saw your update from two days ago. I'm going to try 95 degrees at 8 hours too. Thank you so much!
Georgina, thanks for the recipe. Can't wait to taste the final product!
It's a pleasure! Let me know how it goes!
If you add another orange or two for extra peel, I'm sure you could use all that lovely leftover fruit pulp to make some great marmalade. I have found that when making marmalade if I bring the peel to a boil in water and then dump that water and start over, most of the bitterness is gone right away. I was tempted to do it with your recipe but I'm trying your way first.
That's a great idea!
Hello absolutely delicious peel. Thank you for this recipe however I have a question about the syrup. How long will it keep and do I keep it refrigerated etc? Theres quite a lot of syrup and I think I can use some over xmas in cocktails but I need to use my imagination on what else to do with it before it goes off. Thank you
Hi June, you don't need to keep the syrup refrigerated as it will keep really well. If you do keep it in the fridge though it pretty much lasts forever. One of my favourite uses of the syrup is to use it in an oven baked chicken wing marinade. It also works with sausages over the festive season. You can drizzle it over ice cream, porridge or into hot cocoa. You can brush over just baked cakes for added flavour and a yummy texture or even to the buttercream. Lots of things you can do with it, hope this helps!
Hello! I'm half-way through the process and my nervousness is kicking in. I shouldn't be refrigerating it for the four-day soak, should I? So far so good though! I hope it loses some of its bitterness. It's all my husband could taste at first.
No, you don't need to refrigerate it for the 4 day soak - although if you have it doesn't matter. It does lose a lot of bitterness but also depends on how much pith you left on the citrus skin. The more pith the more bitter. Mixed peel is supposed to have a slight bitterness but it's much more mellow and sweet than the shop bought version.
Oh no! I totally had a mum moment (toddler and baby in the background being silly) and left the pith on. By the time I realized what I had done, it was already too late. Did I totally ruin it? I was making it for my mincemeat.
Hi Clarice, not to worry at all. You don't need to remove the pith, it's a personal taste thing. I do like to remove some of it but leave a little and some people like to remove it all. You won't have ruined it, it will just taste a little more bitter but in a mincemeat actually that works really well. You'll be fine. Let me know how you like it when it's done!!
I'm on Day 3 of this recipe, and I'm wondering if paper towel can be substituted for a fine mesh wire rack on Day 7 as I don't have one. Thanks so much for sharing this recipe. It's a wonderful labor of love and I can't wait to use it in my gluten free fruitcake.
Hi Shannon, I'm afraid it wouldn't work drying the peel on paper towel as the peel would be very sticky and the the paper towel would dry onto your peel. Non-stick baking parchment would be a better choice if you don't have a cooling or drying rack.
Brilliant idea! Thanks for getting back to me. I'm about to start drying it. This takes time, but it's quite fun and relaxing! Thank you!
Such a pleasure! I agree - I enjoy the process of it.
This recipe makes gorgeous mixed peel. This will be the second year I make it for my mincemeat recipe. So worth all the steps.
Brilliant! So happy you are enjoying your mixed peel!
I decided to try this recipe because, although it was a longer process than some others, I had also read that it is traditionally a long process and the shorter methods had complaints that the results were bitter. I tried the peel after the first steep and it was bitter at that point. I just got done with the final steep and it tasted much less bitter than supermarket mixed peel! I wanted to use some straight away in panettone (where I will also use some of the steeping syrup) and when I chopped it up the smell was absolutely amazing! Another world from shop bought. I did have much less peel than your recipe says but I did remove so much pith the peel was see-through. I adjusted the other quantities in line with what I had and it turned out great! Thanks for sharing your family recipe 🙂
Hi Laura, thank you for your feedback. It's true this recipe is a labour of love but it's so worth it isn't it!!
It really is! The only trouble is I’m now worried I’ll never be able to buy shop bought again! Hahaha 🙂 I’m making some more already for Easter recipes