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TN&M in the Kitchen: Candied Citron (“Cedro”)

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Candied Citron (“Cedro”)

Makes 2 cups of candied citron - Cook in 1 hour plus overnight to dry


- 2 Citrons 

- 600g caster sugar, plus 100g for tossing the fruit 

- 500ml water plus extra for blanching 

- 1 tablespoon light corn syrup (optional)


Step 1

Wash, dry and cut the citrons into 2cm cubes. Place the pieces in a large saucepan with enough water to cover, and proceed to blanch the citron for 35-45 minutes. You will know when they are ready, as the citron becomes translucent.

Step 2

Drain the citron and then combine with sugar, 500ml of water, corn syrup (optional) in the same saucepan. Bring the pot to simmer and cook, stirring occasionally to ensure the citron doesn’t stick or burn on the bottom of the pan. Once the syrup reaches 110 degrees Celsius (°C), remove it from the heat and cool at room temperature. Drain the citron of any excess liquid.

Step 3

Spread the drained pieces onto a wire rack (or in a strainer) and leave to dry for 24 hours. Toss the pieces of citron in sugar and leave to sit on a wire rack for at least 2 hours. Enjoy as a snack, with marmalade or as decoration on a cake. Buon Appetito!

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