Spicy Candied Citrus Peel

Chef Izhar Sa’ar, Rutenberg Restaurant

35 minutes + overnight

17 fl. oz / 500 ml container

Photography: Matan Choufan

Candied citrus peel is one of the most nostalgic and beloved sweets in Israel. Chef Izhar Sa’ar from Rutenberg restaurant adds heat to the treat with chili flakes. Add the peel to salads or desserts.

A note on shopping: Opt for organic citrus as conventionally grown citrus is sprayed heavily with pesticides.


  • Peels from 5 oranges or 2 red grapefruits, sliced into ½-inch / 1-cm thick pieces (with the pith)
  • 2 ½ cups / ½ kg granulated sugar
  • ½ – ¼ teaspoon red chili flakes


  1. Place the citrus peels into a pot and fill the pot up with water. Bring the water to a boil over high heat. Once the water boils, drain the water and reserve the citrus peels. Repeat this process once more.
  2. Dry the citrus peels and place them into a bowl. Add the sugar and chili flakes and mix until all the citrus peels are well coated with sugar. 
  3. Preheat the oven to 140°F / 60°C. Place the citrus peels in one layer onto a parchment-lined baking sheet and transfer into the oven. Bake the citrus peels overnight until the peels are dried and still a bit tender.
  4. Remove the citrus peels from the oven and set aside to cool to room temperature. Store the citrus peels in an airtight container at room temperature for up to 2 months.

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