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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.
Jump to:
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.
If you want to learn more about how to use your leftover syrup and have access to exclusive recipes then CLICK HERE >>> Leftover Syrup: Recipes & Tips.
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.
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
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.
Ingredient measurements
- 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
Paula says
I just found you this week. I'm a very sensitive ceilace and make all my own food. Baked goods have been such a disappointment. I'm excited to use your recipes.
We love fruitcake cookies, but when I read the label for the citrus mix I was horrified. What are those chemicals? I was thinking about how I would make my own mix and then your email came this A.M.! I am so impressed with you! Thank you for putting all this information online. I'm your new biggest fan.
Georgina Hartley says
Hi Paula, I'd love to know what you try!!
Jonathan Capps says
Those last 4 days of soaking--the recipe doesnt specify but I assume that's in the fridge as well?
Georgina Hartley says
I don't usually soak in the fridge as my kitchen doesn't get too hot. It's up to you, it makes no difference either way.
Lindsey Davis says
I like the sound of your recipe. However, want to know if instead of drying the mixed peel, it could be frozen in small quantities. I found a cook book belonging to my mother for mincemeat and it only calls for a 1/4lb of mixed peel. The recipe is about 60 years old or older. Thanks.
Lindsey Davis
Georgina Hartley says
Hi Lindsey, yes you can freeze it instead - it works well.
Victoria Hammer says
This sounds great. Question—can an alternative to sugar be used in this recipe? Our family is sugar-free and we use xylitol or sometimes honey as a sweetener.
I am attempting to try to make a homemade plum pudding which is why I need a 1/2 cup of candied peel.
Any advice is welcome.
Georgina Hartley says
The sugar is used as a preservative for the mixed peel. Xylitol is just a sweetener so wouldn't be able to preserve the peel and honey doesn't quite work the same. I'm sorry I'm not sure I can give you an alternative. However, if it is for a plum pudding and you want to avoid sugar then I would recommend just using fresh orange or lemon zest. If I don't have any homemade mixed peel to hand then this is often a swap I make.
Kit Read says
When I was young we lived in Adelaide South Australia and had citrus trees in our Garden. My mother was a brilliant cook and would make candied peel from the lemons and limes that grew in our yard. Mostly for use at Christmas in cakes and puddings. Although some would be coated in Chocolate as a sweet we also made peppermint creams and marzipan fruits such fun and miles better then shop bought. Living back in the U.K. now and nearly 50 years on I can’t grow the fruits in my Garden but still love candied peel.
I’ve used many different methods over the years some have not been good. I normally leave a fair bit of pith on as like the peel a bit on the soft chewy side. I simmer and strain a few times over for around 30 mins a time in plain water changing the water to remove the bitterness from the pith before I then simmer in the sugar solution. The peel is still flavoursome even after a few changes of water. I gave your method a go and the results are very good the peel is nice and soft but with some bite to it. Making you own at home the flavour is just 1000% better. My slow cooker has a setting for dehydration so used that and it speeded up the process. The smell that filled the house as it went about its work was wonderful second only to the smell of freshly baking bread I think!
I use the left over syrup to pour over lemon drizzle cakes and top with some of the peel .I have also used it when making lemon meringue pies as I tend to make an Italian meringue topping as I find it has greater stability and doesn’t weep as much. The acid from the citrus helps the egg protein to stiffen some recipes call for a little bit of vinegar or a pinch of cream of tarter which does the same thing, It’s also nice poured on ice cream . I like hot water with lemon and honey with a bit of fresh ginger in as a drink and if I don’t have any fresh lemon I use a little of the syrup and reduce the honey so not too sweet it’s good for sore throats as well. The flesh from the limes and lemons I mash up a little and freeze in ice cube trays with water it’s good in a Gin and Tonic
Anyway thank you for your lovely recipe that turned out well. I hope some of my uses for the syrup are useful to others.
Georgina Hartley says
Thank you for your feedback. I love hearing how you use the syrup too - such a lovely ingredient in itself!
Mark says
I used a pack of pre-prepared dried peel for this. What has happened, somewhat to my alarm is that the peel has become an extremely thick, glutinous mass. I have managed to drain off a fair amount of syrup, but there is a lot of syrup still mixed in with the peel.
Tonight is day 2 of the process and I am wondering if, when I get to dry the peel, it will just form a solid brick!!! This is not quite what I had expected to happen ;-).
Georgina Hartley says
I haven't used pre-prepared dried peel before (in fact I've never seen it - sounds interesting) so I have no idea what difference that will make to the recipe.
Annie says
I was given a bag of mixed citrus fruits from a hobby grower who was interested in the growing aspect of growing citrus trees but not the fruits. I hate to waste food but the fruits were not quite big enough for juicing so decided to make your mixed peel instead. It worked really well, it tastes delicious and I have a lovely tub in the fridge for my baking. I used the syrup to make a citrus fudge.
Thank you!
Georgina Hartley says
Thanks Annie - that citrus fudge sounds lovely!!
Wendy says
Excellent recipe! I chopped my peel finely before adding it to the sugar mix, followed all the instructions. I used a dehydrator (with baking parchment under each layer of peel - it’s cleaner and no peel falls through the mesh) and dehydrated for 6 hours at 70 degrees F. It tastes delicious and I can’t wait to put it in my Christmas cake and mincemeat. Thanks for the recipe!
Georgina Hartley says
I'm happy you like the recipe Wendy - thank you!
Becca says
I made this so I could attempt Nadiya Hussain’s Tutti Fruitti Pavlova recipe. It was worth it - so yummy and just wouldn’t be the same without the peel. Biggest issue I ran into was day 4 it all crystallized into a solid block. I re-heated and added more water to get the crystals dissolved, but it didn’t really work well. Peel still turned out a little gritty. Any advice on how to avoid this in the future?
Georgina Hartley says
Hi Becca, did you keep it in the fridge during the soaking period? A change in temperature like that could cause the sugar to harden. I keep mine on the kitchen counter when the weather is cooler.
Lesley says
So the peel is cut into finished sized pieces at the second bulleted step?
Georgina Hartley says
Yes that's right.
Amanda Mason says
Isn't the time needed misleading given that there is about a week needed to prepare this?
Georgina Hartley says
Hi Amanda - you are right, it's incredibly misleading. These recipe card templates were not designed with these kind of long haul recipes in mind. I shall endeavour to find a work around.
Suzanne Abbondanza says
Am making peel again today as used my previous batch.
Expect good result
Georgina Hartley says
That's great - enjoy!
Yvette says
Hilary mentions leaving the peel in quarters before candying it. Until a few years ago, it was possible to buy Sundora uncut mixed peel in the Uk, which you could then cut as you wished. It was infinitely better than the pre-cut stuff which is all you can get now, and it included more than just oranges and lemons, though I forget what. It’s hard to cut once candied, which was a good excuse to have it in larger pieces! I may just have a go....
Kathy Manelis says
I’m determined to attempt this! Will it work if I just peel the citrus with a vegetable peeler?
Georgina Hartley says
Hi Kathy, you could do but it does peel the skin rather thin and I like to have a bit of body to my mixed peel and include a bit of the pith.
Kerrie S says
Hi, I am about to make the peel as per your recipe, we are currently at the end of our summer and it is still rather humid, would you suggest popping the mix into the fridge for the 4 days? Just wondering if it will go mouldy if left on the bench, like salted veg for pickle does ?
Georgina Hartley says
Hi Kerrie, if it's humid where you are then it is better to be safe than sorry. It can't do any harm to keep in the fridge.
Charlotte says
Working on the recipe now. How much of the white part is considered pith? Do I have to remove it all or only the thin membrane that is attache d to the fruit?
Georgina Hartley says
Hi Charlotte, all of the white part is considered pith. You can remove as much of it as you want. I tend to remove all of it.
Gina Hine says
Hi Georgina - thank you for this beautiful recipe. May I ask how much mixed fruit we wind up with in the end? About 450 g or does the weight reduce in the end? My panforte recipe calls for 250 g and just want to make sure I have enough when all said and done. 🙂
Georgina Hartley says
It remains a similar weight. You should have enough!
Denise says
I live in California and have a lemon and orange tree. I love fruitcake but the store “fruit” always seems sorta gross!
Your recipe turned out great! I dried it in a dehydrator. I highly recommend it.
So far, the only thing I can think of with the left over flavored simply syrup is in Whiskey Sours. 😉
Georgina Hartley says
Hi Denise - that's great to hear!! Check through the comments to see what other uses I have given for the syrup - I plan to write it all up properly soon though!!
Colette says
Thanks so much for the recipe! What ideas do you have for using this leftover citrus syrup? I have a ton left over and it seems a shame to bin it.
Georgina Hartley says
Hi Colette, One of my favourite uses is to mix the syrup with dijon mustard and soy sauce then use as a chicken wing or cocktail sausage marinade. Or you can drizzle the syrup 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. Also use a tablespoon at the bottom of a glass of prosecco for an amazing cocktail. Or use in salad dressings in place of honey. There are so many uses. Hope this helps.
Heather says
This is it! This is the only recipe I'm using for mixed peel from now on. I like to bake stollen on Christmas Eve for Christmas breakfast. Since my procrastinating self got a late start, I decided to use my dehydrator to speed up the curing process. (I did 4.5 hours at 110ºF/43ºC, stirring just a couple of times along the way)
I am absolutely thrilled with the result. The long cooking/soaking method really does make a world a difference. Thank you so much!
Georgina Hartley says
Hi Heather - that's great to hear! I'm so happy you like the recipe!!
Hilary Anderton says
I only checked that I had the ingredients for this before I started. I wish I’d checked the directions and found out that it was almost a week of a job. It’s unlikely I would have bothered. I hope it turns out well but it will be a while before I reach that stage.
Georgina Hartley says
Hi Hilary, that sounds so frustrating! I've made that mistake before with recipes and it's always annoying. I hope you enjoy the mixed peel once it's ready.
Hilary Anderton says
Thank you for taking the time to reply to me.
Well I’ve finally reached the last day of soaking and all looks well however I’ve encountered another problem ☹️ I don’t have a fine gauge sheet to drain it on I only have cake cooling trays. The only thing I can think is if I put it into a couple of colanders until the dripping stops and then lay it on baking parchment until it dries.
I made peel before many years ago and now recall that it was made by leaving the peel in quarters and chopping it when required. Can I adapt your recipe to this method?
Georgina Hartley says
Hi Hilary, I drain mine on cake cooling trays as well - you can see in the photo - but the mesh is quite fine. I'm not sure how well the recipe as it stands could be adapted using the peel just quartered. As the peel is cut so small it is easier for the sugar syrup to penetrate the peel. However, you could try it but I would then recommend keeping the peel in the fridge once finished as I'm not sure how long it would keep.