Mary Berry Candied Peel Recipe

If you enjoy traditional baking or love making ingredients from scratch, Mary Berry Candied Peel is a timeless kitchen staple worth mastering. This classic preparation transforms simple citrus peel into glossy, jewel-like strips with a balanced sweetness and gentle bitterness. It’s commonly used in British baking for cakes, buns, puddings, and festive bakes, but it also works beautifully as a garnish or sweet treat on its own. The process takes time rather than effort, and the results are far better than shop-bought versions.

What is Mary Berry Candied Peel?

Mary Berry candied peel is a traditional British preserve made by simmering citrus peel in sugar syrup until tender and translucent, then drying it until lightly crystallised. Inspired by the reliable, classic approach of Mary Berry, this method focuses on careful blanching and slow cooking to remove bitterness while keeping the citrus flavour bright and clean.

Other Popular Mary Berry Recipes

• Mary Berry Magic Chocolate Pudding
• Mary Berry Classic Rice Pudding
• Mary Berry Lemon and Coconut Cake
• Mary Berry Lemon Mousse

Why This Recipe Is Worth Trying

• Pure flavour control – You decide the sweetness and bitterness balance
• Better texture – Soft, tender peel without artificial hardness
• Long shelf life – Keeps well when stored correctly
• Multi-purpose ingredient – Useful across many recipes
• Cost-effective – Made from fruit you may otherwise discard

Essential Ingredients to Make Mary Berry Candied Peel

• Oranges or lemons (unwaxed) – 3 large fruits
• Granulated sugar – 500 g
• Water – 500 ml

Handy Kitchen Tools for Best Results

• Sharp knife
• Vegetable peeler
• Medium saucepan
• Slotted spoon
• Baking tray
• Parchment paper
• Cooling rack

Step-by-Step Guide to Making Mary Berry Candied Peel

• Prepare the fruit – Wash the citrus thoroughly, then peel away the skin in wide strips, keeping as much pith as possible for structure.
• Slice evenly – Cut the peel into thin, uniform strips so they cook and dry at the same rate.
• First blanch – Place the peel in a saucepan, cover with cold water, bring to the boil, then drain. This removes initial bitterness.
• Repeat blanching – Refill with fresh water and repeat the process two more times, draining each time.
• Make the syrup – Combine the sugar and water in the saucepan and heat gently until the sugar dissolves completely.
• Simmer the peel – Add the blanched peel and simmer gently for 45–60 minutes, until the peel looks glossy and translucent.
• Dry the peel – Lift the strips out with a slotted spoon and lay them on parchment to dry at room temperature for several hours or overnight.

What I Got Wrong (And How I Fixed It)

• Skipping blanching – Made the peel too bitter, fixed by repeating boils
• High heat simmering – Caused tough peel, solved by gentle heat
• Uneven slicing – Led to inconsistent texture, fixed by uniform cuts
• Rushing drying – Sticky results improved with longer air drying

Healthier Version of Mary Berry Candied Peel

• Reduced sugar coating – Skip rolling the peel in extra sugar
• Thinner strips – Less sugar absorption overall
• Smaller batches – Helps portion control

Ingredient Substitutions for Mary Berry Candied Peel

• Oranges – Replace 3 oranges with 3 lemons for a sharper flavour
• Sugar – Swap 500 g granulated sugar with 450 g caster sugar
• Water – Add 100 ml orange juice to the syrup for depth

Pairing Ideas: What to Use Mary Berry Candied Peel With

• Fruit cakes – Adds chewiness and citrus lift
• Hot cross buns – Traditional and reliable choice
• Chocolate desserts – Balances rich cocoa flavours
• Ice cream – Chopped finely as a topping
• Biscotti or shortbread – Adds texture and aroma

Expert Tips to Make Perfect Mary Berry Candied Peel

• Unwaxed fruit only – Prevents unwanted coatings
• Low simmer patience – Keeps peel tender
• Consistent slicing – Ensures even cooking
• Clear syrup stage – Sugar must fully dissolve first
• Dry thoroughly – Prevents stickiness during storage
• Storage care – Airtight containers extend shelf life
• Small batches – Easier to manage and more consistent

Creative Ways to Customize Mary Berry Candied Peel

• Chocolate-dipped peel – Coat once fully dried
• Mixed citrus batch – Combine orange, lemon, and grapefruit
• Spiced syrup – Add cinnamon or cloves while simmering
• Fine chop option – Ideal for cake batters
• Decorative strips – Use long curls for garnishing

Storing Mary Berry Candied Peel the Right Way

• Airtight container – Keeps for up to 2 weeks at room temperature
• Refrigerated storage – Extends life up to 1 month
• Freezing option – Freeze in sealed bags for up to 3 months

How to Reheat Mary Berry Candied Peel (If Needed)

Candied peel does not require reheating. If it feels firm, allow it to sit at room temperature for a few minutes before use.

Nutritional Breakdown (per serving)

• Calories: ~210 kcal
• Carbohydrates: ~52 g
• Protein: ~0.5 g
• Fat: ~0 g
• Sugar: ~50 g

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FAQs

Why is my candied peel still bitter after cooking?

Candied peel tastes bitter when the blanching stage is rushed or skipped. Boiling the peel in fresh water two to three times is essential to remove excess bitterness from the pith before simmering it in sugar syrup.

How long should I simmer candied peel in sugar syrup?

Candied peel should be simmered gently for about 45–60 minutes. The peel is ready when it turns translucent and glossy, which shows it has absorbed the syrup properly and softened.

Can I use waxed oranges or lemons for candied peel?

It’s best to avoid waxed citrus, as the wax coating can affect both flavour and safety. If unwaxed fruit is not available, scrub the fruit thoroughly in hot water before peeling.

Why is my candied peel sticky instead of dry?

Sticky candied peel usually means it hasn’t dried long enough. Allow the peel to air-dry fully at room temperature for several hours or overnight before storing it in an airtight container.

Wrapping It Up

Mary Berry candied peel is one of those quiet kitchen skills that pays off again and again. Once you make it yourself, the flavour and texture speak for themselves. With patience and simple care, you end up with a versatile ingredient that brings brightness and tradition into every bake it touches.