Candied Citrus Slices

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This recipe for candied citrus slices comes from the 1985 edition of Martha Stewart’s Pies and Tarts.  They are super great frozen and set in the rim of your lemonade glass.  The book also states that you can use cirtus peels, instead of slices, by using a zester to remove the peels in thin sections.


  • Citrus Fruit, such as lemons, limes, oranges, clementines, tangerines, etc.
  • 2 cups granulated sugar
  • 1 cup water
  • 2 tablespoons orange liqueur (optional)


  • Cut your fruit into paper-thin slices.  These should be almost transparent.  A serrated bread knife or mandolin slicer works best for this.
  • Remove any seeds.
  • Discard both ends of the fruit. Slices should be an even thickness and close to the same diameter.
  • combine sugar and water in heavy pan and bring to rolling boil. Do not stir, or mixture will become cloudy.  Instead lightly swirl pan to help sugar dissolve.
  • Lower heat to simmer when liquid is clear and bubbly.
  • Add citrus slices in a single layer.
  • Cook fruit for 20-40 minutes with syrup barely simmering.  – Do not boil, it would cause the pulp to fall out and peeling to degrade.
  • When slices have cooked and softened very gently remove them from syrup with slitted spoon and place on a parchment lined baking sheet to cool.

Once done, they can be used right away or stored in an air-tight container in the freezer for future use.

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