5 Ingredients or Fewer

Sugar-Preserved Citruses

July 31, 2010
1 Ratings
  • Serves a lot
Author Notes

I've always longed to try something other than preserved lemons. When blood oranges were in season (remember when?), I had some left over only a few days before we headed on a long vacation so I decided to see if they would make a good preserve. And they do. I've subsequently used them in cake, bread, marmalade. The quantities are fluid - what you want is enough fruit to fill a clean jar, and some sugar. I sprinkle about a tablespoon or two over each layer of fruit and slowly press down. The fruit juices pickle the rinds, softening them and making them extremely versatile and delicious. And the Cointreau? Well, I had some to spare and a couple of tablespoons worked out perfectly. —Kitchen Butterfly

What You'll Need
  • A mix of citruses (I used blood oranges, lemons and limes), quartered
  • Some Cointreau or alcohol (optional)
  • Granulated sugar
  1. Into your preserving jar, place a layer of quartered fruit, sprinkle over some sugar and repeat till all your fruit is used up. Press down on the fruit, so the juices (which pickle/preserve) are released.
  2. Top with a couple of tablespoons of sugar and sprinkle the Cointreau all over.
  3. Close the jar, refrigerate and let 'rest' for about 3 weeks then use as you like.
  4. Refrigerate for up to 6 months.

See what other Food52ers are saying.

  • Droplet
  • punkin
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

2 Reviews

Droplet June 4, 2011
Do you take care to remove the seeds from the fruit or do they not have any effect on the final result? Thanks.
punkin January 23, 2019
I found a trick to not having to use pectin when making jams , jellies , preserves , marmalades or anything that you want to firm up and not be runny. If you have a lemon tree and use a lot of lemons , save the seeds or pips as they are formally known. I have a Meyer Lemon tree or Bush to be exact and the seeds are very slimy and that is the pectin. I finally conquered the firming problem. I have not tried the Citrus Preserves but I would assume leaving the seeds would certainly help to keep them a bit more firm. I put my lemon seeds in small containers about 2 - 3 tablespoons in size and freeze them . Seeds are good !!! Kinda of long hope this helps !!!