Pantry / RICETTI
Maltese candied citrus peel
Candied citrus peel for bread pudding and festive baking.
◷ 100 min / 20 servings
Method
- Wash oranges, peel in strips and trim excess thick white pith.
- Cover peel with fresh water and boil 5 minutes. Drain and repeat twice to reduce bitterness.
- Dissolve sugar in 300 ml water. Add peel and simmer 45–60 minutes until translucent.
- Lift onto a rack and dry overnight. Toss in coating sugar and keep in an airtight container in the fridge.
✳ From the kitchen
Time excludes drying. Dice finely for baking.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.