When you think of a classic candied peel, you usually picture that familiar orange glow, right? Well, hold onto your mixing bowls, because we are kicking things up several notches! I found that adding just a tiny bit of lime zest totally transforms that traditional flavor profile into something bright and utterly modern. Seriously, the visual pop from the lime peel flecks is amazing; it makes everything look instantly fresher. That’s why I’m showing you my favorite way to make Orange and Lime Mixed Peel. If you are a modern baker looking for that extra zesty punch to elevate your next batch of orange desserts easy, this is going to be your new go-to trick!
Why You’ll Love This Orange and Lime Mixed Peel Recipe
You might think, why bother making this when you can buy it? Trust me, the flavor difference is night and day, and it’s honestly so simple! We’re ditching the heavy, sometimes dull classic candied peel for something vibrant and zesty. This batch takes less time than you imagine, and the result is pure sunshine ready for your kitchen.
Bright Flavor Profile
When you mix the sweet orange with that slight tartness from the lime, you get this incredible flavor balance. It’s zesty, it’s bright, and it cuts through rich batters perfectly. It’s such a welcome change from plain orange peels!
Versatile Uses for Orange and Lime Mixed Peel
This peel isn’t just for fruitcakes; goodness no! I toss it into my morning scones, stir it into frosting, or even use it to spice up something easy like my favorite lemon cake pops for an unexpected citrus burst. It really makes baked goods pop!
Equipment Needed for Perfect Orange and Lime Mixed Peel
You don’t need a huge fancy setup for this recipe, which is part of why I love it so much! We’re keeping things simple so the fruit flavor really shines through. Grab a sturdy saucepan, because we’ll be boiling and simmering right there. You’ll definitely want some parchment paper ready for the drying phase, too. Oh, and make sure you have a good slotted spoon handy; lifting those sticky peels out of the hot syrup without breaking them is so much easier that way!
Selecting and Preparing Citrus for Orange and Lime Mixed Peel
Getting the best results starts right here, with your fruit selection and how you prep those colorful rinds. This isn’t just about scrubbing them down; it’s about precision slicing! I always say, if you cut the strips too thick, they’ll take forever to cook down and stay chewy. We want tender little jewels, not thick chewy chunks.
Here’s a quick trick I picked up: when you’re cutting the peels, try your absolute best to leave as little of that white pith behind as possible. That white stuff is where all the bitterness lives! If you can get mostly the colored zest with just a hair of white, you’re golden. If you want to see some extra technique on getting razor-thin peels, I always refer to this detailed guide on making candied citrus peel.
Ingredient Clarity for Orange and Lime Mixed Peel
For this vibrant mix, keep your quantities simple: you need exactly two oranges and two limes. Be sure you have two cups each of sugar and water for the syrup base. The absolute first thing you do is take the peels and slice them into thin strips—about the thickness of an old shoelace, if that makes sense! They need to be uniform so they all absorb the sugar syrup evenly while simmering.
Step-by-Step Instructions for Making Orange and Lime Mixed Peel
This recipe is all about patience, honey! You need to treat those peels kindly so they give you back that gorgeous, sweet, glossy candied result. Don’t rush the blanching—that’s our secret weapon against bitterness. Once we get them prepped, it’s just a long, slow simmer until they look beautiful and translucent. Follow these steps exactly, and you’ll have the best citrus mix ever!
Blanching to Remove Bitterness
First things first, get those strips into your saucepan and cover them completely with plain water. Bring that water to a rolling boil and let it churn away for a full 10 minutes. Drain that cloudy water out completely. Then, you repeat! Cover them with fresh water, bring it back to a boil for another 10 minutes, and drain again. We do this three times total—boil, drain, refresh the water—to make sure all that harsh bitterness is gone before they hit the sugar.
Creating the Syrup and Simmering the Orange and Lime Mixed Peel
Now, time for the sweet bath! In the same saucepan—give it a quick rinse if you like—combine your two cups of sugar and two cups of water. Get that simmering gently until every single grain of sugar melts away into a clear syrup. Once it’s smooth as silk, toss in your blanched, drained orange and lime peels. You must keep this mixture at a low, steady simmer for about 50 minutes. Keep an eye on them; they’re done when they look glassy!
These shiny little morsels are going to be amazing folded into my favorite chocolate fudge cookies, trust me on this one!
Drying the Finished Peel
Once the peels look perfectly translucent and tender, carefully lift them out of the syrup, trying to leave as much liquid behind as possible. Spread them out in a single layer right onto your waiting sheet of parchment paper. They need to dry completely. I usually just leave them on the counter overnight, which gives them about 12 hours, or 720 minutes, to firm up just enough so they aren’t sticky anymore!
Tips for Perfecting Your Orange and Lime Mixed Peel
Even though this recipe is straightforward, a couple of little tweaks can take your Orange and Lime Mixed Peel from “good” to absolutely “wow.” Think of these as the little secrets I learned after making a few sticky, sad batches when I first started!
First, watch that syrup thickness carefully during the final simmer. If the syrup starts looking really thick and sticky before the peels turn translucent—almost like honey—take the pot off the heat for five minutes to let it cool slightly. If you simmer too long when it gets this syrupy, you risk crystallizing the sugar right on the peel instead of keeping that gorgeous candied texture.
Second, when you spread them out to dry overnight, make sure they aren’t touching! If they overlap, they’ll stick together in one big citrus clump. You want them separated so air can move around them. If you’re ever looking for more general baking wisdom to keep textures perfect, I always keep this article on expert baking tips bookmarked.
Finally, how do you know when they are fully candied? They won’t just look clear; they should feel pliable, almost flexible, when you gently test one. If they still feel tight or hard in the center, they need another 10 minutes in that warm syrup bath!
Storage and Reheating for Orange and Lime Mixed Peel
Once you’ve got these gorgeous little jewels dried out, the last thing you want is for them to get sticky or stale! The good news is that because we cooked them down so thoroughly in sugar, they keep really well. For short-term storage, just put your completely dry Orange and Lime Mixed Peel into an airtight container and keep it on the counter at room temperature. They are good to go for several weeks that way—the sugar acts like a natural preservative!
If you made a huge batch and need them to last longer, feel free to pop that sealed container into the refrigerator. They can easily hold their flavor and texture for several months when chilled. If you chill them, just let them sit at room temperature for about 30 minutes before using them in your baked goods; it softens them up just a bit!
Creative Variations for Orange and Lime Mixed Peel
Once you master this basic blend, you’ve just unlocked a whole new world of possibilities in the kitchen! Don’t feel like you have to stick to just orange and lime forever. This method works beautifully for so many things. Think about adding a few sticks of cinnamon or a star anise pod to your syrup while it simmers; that infuses such a warm, deep spice note that is divine!
And speaking of divine, if you’re feeling indulgent, you absolutely have to try making Chocolate Covered Candied Orange Peels. Once these are dried, just dip half of each strip into good quality dark chocolate, let it set on wax paper, and you have a gourmet treat ready for gifting or just keeping all to yourself!
If you end up with extra peels and don’t immediately have a baking project, remember there are so many other great What To Do With Orange Peels. You can infuse alcohols, dry them further for tea, or even make citrus sugar. This candied version is just the most delicious way to use them!
Frequently Asked Questions About Orange and Lime Mixed Peel
I know you must have questions, because figuring out the perfect sugar concentration can always feel a little tricky! I’ve gathered the ones I get asked most often about making this zesty Orange and Lime Mixed Peel. Hopefully, these quick answers help you out!
Can I substitute other citrus fruits in this Orange and Lime Mixed Peel recipe?
You absolutely can! If you want to make just Orange Peels Uses, go for it—just use four oranges instead of two oranges and two limes. If you try grapefruit or lemons, just watch the blanching time; thicker peels might need an extra boil to soften up properly!
What is the best way to use leftover syrup from making Orange and Lime Mixed Peel?
Don’t toss that glorious syrup! You’ve just made a fantastic citrus simple syrup. You can use it just like regular syrup in your coffee or tea, but I highly recommend trying out a glass of whipped pink lemonade for a summer treat.
Can I use this in Orange Rolls Homemade?
Oh wow, yes! That sounds absolutely divine. The lime zest in the Orange and Lime Mixed Peel will give your Orange Rolls Homemade such a bright surprise when you bite into them. Just make sure to chop the peel up really fine before mixing it into the dough so it incorporates evenly.
How do I know if my syrup is too thick before the peels are done?
If you pull a spoon out of the syrup and it coats the back thickly but drips off slowly, it’s getting there. If it’s practically gluey while the peels are still opaque, turn the heat way down immediately—you risk crystallization if it gets too hot and thick before the peels are fully cooked through.
Estimated Nutritional Data for Orange and Lime Mixed Peel
Now, I’m not a nutritionist—I’m just a home cook thrilled about citrus! So, while this candied peel is a treat, please remember these numbers are just a rough estimate based on the two cups of sugar and the peels themselves, assuming one serving per batch. Because we use so much sugar, the carbohydrate count will naturally be high. Treat this as a delicious garnish, not a health food, okay?
- Calories: Approximately 2,400 total per batch
- Fat: Near 0g
- Protein: Trace amounts
- Carbohydrates: High (mostly sugar content)
Share Your Zesty Creations
Okay, now it’s your turn! I am so eager to hear how you decided to use your gorgeous, zesty Orange and Lime Mixed Peel. Did you dunk them in chocolate? Were they perfect in some orange desserts easy you whipped up? Please take a moment to give this recipe a star rating right below this box.
I absolutely love seeing your baking pictures! Drop a comment below and let me know what you made!
Orange and Lime Mixed Peel
Equipment
- Saucepan
- Parchment paper
Ingredients
- 2 Orange peels
- 2 Lime peels
- 2 cups Sugar
- 2 cups Water
Instructions
- Cut the orange and lime peels into thin strips.
- Place the strips in a saucepan, cover with water, and boil for 10 minutes. Drain the water, cover with fresh water, and repeat this boiling and draining process one more time.
- Prepare the sugar syrup by simmering the sugar and water together in the saucepan until the sugar dissolves.
- Add the blanched peels to the sugar syrup. Simmer the mixture until the peels look translucent, which takes about 50 minutes.
- Remove the peels from the syrup and spread them out on parchment paper to dry overnight.