Mixed Peels 🍊🍋🍈

Unsweetened Mixed Peel 

Ingredients 

Peels from

• 2 grapefruits

• 2 Meyer lemons

• 5 oranges

• 1 mandarin

4 cups sugar

4 cups water

A large pot

Method

⭐ Step 1: Wash & Peel

Wash all fruits well (grapefruit + oranges are usually waxed).

Remove the peel in big sections:

Score into 4–6 pieces

Peel off

Trim excess fruit if needed

Slice peels into:

Small cubes (classic mixed peel)

or

Thin strips (easier for beginners)

⭐ Step 2: Remove Bitterness

Because you’re working with grapefruit + lemon + orange, this step matters.

Put all peels together in a large pot.

Cover with cold water.

Bring to a boil and boil for 2 minutes.

Drain.

Repeat:

3 times total for grapefruit-heavy batches.

Meyer lemon and mandarin are naturally mild and won’t overcook.

Taste a piece... it should be soft with no harsh bitterness.

⭐ Step 3: Make the Syrup

In the same (emptied) pot:

4 cups sugar

4 cups water

Stir to dissolve.

Bring to a simmer.

⭐ Step 4: Candy the Peels

Add all the drained peels into the simmering syrup.

Simmer on low for 45–60 minutes until:

Peels look glossy

Citrus colors brighten

Pieces turn slightly translucent

Syrup thickens slightly

Stir every 8–10 minutes to prevent sticking.

Tip: If it looks too dry, add ¼ cup water.

If too wet, simmer 10 minutes longer.

⭐ Step 5: Dry the Candied Peel

Use a slotted spoon to remove peel from syrup and place on:

Parchment, or

Wire rack

Let dry:

6–8 hours, or

Overnight for the best texture

Optional: Toss with a little sugar when they are tacky not wet.

⭐ Step 6: Mix

Once dry, combine all peel pieces together in a large bowl.

You now have homemade mixed peel with amazing depth from:

Grapefruit (slightly bitter, floral)

Oranges (sweet, classic)

Meyer lemons (bright & perfumed)

Mandarin (soft + sweet)

⭐ Storage

Airtight jar at room temp: 2–3 months

Refrigerator: 6 months

Freezer: 1 year

Keeps BEST when lightly sugared

🍰 Bonus: Save the Syrup!

The leftover citrus syrup is gold. Use it in:

• Tea
• Sparkling water
• Cakes (brush on top)
• Iced tea
• Ginger ale mocktails
• Pancakes/waffles

It stores in the fridge for 4–6 weeks. 

Mixed Peels prepped for storage!

Bon appetit!

You may also be interested in this:

Jamaican Fruit Cake Recipe

2024 Christmas Cake!

 Every year I play around with my Jamaican Christmas Cake recipe to find that right and pleasing taste and texture. I must say that this years combo is one of my favorites! It has that hint of alcohol but still very much mild and family friendly. Nothing is too overpowering and all the flavors are in balance. Below, I've listed all the ingredients I used to make it as well as step by step instructions. If you try this recipe and like it - let me know. You're welcome!

Ingredients

3 cups flour

1 tsp salt

2 tsp. baking powder

2 tsp cinnamon

1 tbsp all spice
2/3 cup butter

2/3 cup margarine

2/3 cup (tenderflake) lard
2 cups brown sugar
8 eggs
3 1/4 cups soaked fruits (raisins, 

mixed peel, cherries , prunes etc. in part white rum and red label wine)

1 cup cranberry juice

1 cup water
1/2 tsp almond essence
1 tbsp vanilla
Finely grated rind of 1 lime/lemon/ quarter of an orange

1tbsp lime juice
4 tbsp browning

Method

1. Preheat oven to 350 degrees Farenheit

2. Cream butter, margarine, lard, sugar and browning until soft and fluffy
3. Sieve all dry ingredients together
4. Beat eggs, cranberry and lime juice
5. Add egg mixture to cremed butter etc.
6. Blend fruits on pulse setting or in food processor 

7. Add fruits
8. Add flour and fold in. Do not overbeat when mixing.
9. Pour into 2 greased 9 inch spring form pans.

10. Bake for 1 1/2 hours.

Yield: Two 9 inch round cake

Christmas Black Cake

Ingredients

1/2 lb butter
1 tsp. almond flavouring
6 ozs. bread crumbs
1 tbsp. mixed spice
1/2 lb granulated sugar
2 tsp. lime or orange rind
4 cups mixed fruits (raisins, currants, prunes, citron, cherries, dates)
6 ozs. flour
1 cup white rum
1 tbsp. browning
6 eggs
1 tsp. baking powder
1 pint red label or port wine
2 tsp. vanilla
1/4 tsp. salt
1/2 cup chopped nuts

Method

1. Prepare tin by lining insides with grease paper. Grease with butter.
2. Beat butter and sugar until light and fluffy.
3. Mix in browning, vanilla and almond flavouring, lime juice and rind.
4. Add eggs one at a time and beat in well. Add soaked fruits, cherries, dates and nuts.
5. Mix breadcrumbs, flour, baking powder, salt and mixed spice.
6. Add alternately, rum and port wine.
7. Pour into prepared baking tin and bake at 250°F (125°C) for about 2 hours.

Yield: 4 lb cake

Christmas Fruit Cake

Ingredients

1 1/2 cup flour
1 cup margarine or butter
1 cup sugar
4 eggs
2 cups raisins
1 tsp cinnamon
1/2 tsp salt
1/2 cup mixed peel
1/2 cup cherry
1 cup prunes (chopped)
1 cup wine/brandy
1 tsp. baking powder
1 tbsp vanilla
Finely grated rind of 1 lime/lemon
2 tbsp browning

Method

1. Cream butter, sugar and browning until soft and fluffy
2. Sieve all dry ingredients together
3. Beat eggs wine/brandy
4. Add egg mixture to cremed butter
5. Add fruits
6. Add flour and fold in. Do not overbeat when mixing.
7. Bake at 350 degrees Farenheit for 1 1/2 hours.

Yield: 9 inch round cake