Fruits · Candied & dried fruit
Candied mixed peel
Strips or dice of orange, lemon and citron peel cooked in syrup, giving bittersweet citrus to fruitcakes and buns.
Also called: mixed peel, candied orange peel, candied lemon peel, Orangeat, Zitronat, succade
Around the world: Orangeat, Zitronat (de) · écorces confites (fr) · canditi (it)
Photo: Ich, via Wikimedia Commons (CC-BY-SA-4.0)
What it is
Citrus peel (pith included) simmered and soaked in sugar syrup until translucent, then drained and dried, sold diced as 'mixed peel' or in large strips. It is more aromatic and bitter than tutti-frutti or other candied fruit. German Orangeat is orange peel and Zitronat is citron.
How it’s used
- Fruitcakes, Christmas cake and mincemeat
- Hot cross buns, stollen and panettone
- Lebkuchen and Florentines
- Dipped in chocolate as a sweet
Characteristics
Storage
Pantry-stable. Keep in a sealed container in a cool cupboard; refrigerate in hot weather. Discard if mouldy.
Diet, allergens and safety
No major allergens in typical versions. May contain Sulphites — check the label.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- May contain sulphites.
Nutrition per 100 g
- Energy
- 322 kcal
- Protein
- 0.34 g
- Carbohydrate
- 82.74 g
- Fat
- 0.07 g
- Fibre
- 1.6 g
- Sugars
- 80.68 g
USDA FoodData Central: Candied fruit (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Orange zest — Use the zest of 1 orange per 50 g peel for flavour, plus a little extra sugar or dried fruit for bulk.
Related ingredients
Recipes with candied mixed peel
Cannoli siciliani
Italian · 2 h 30 min · 205 kcal
Dresden Christmas stollen
German · 16 h 45 min · 275 kcal · VegetarianHot cross buns
British · 3 h 10 min · 301 kcal · Contains egg