Sugar-Preserved Citruses

By • July 31, 2010 1 Comments

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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


Serves a lot

  • 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.

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