Candied Citrus Mignonette

This recipe is customizable to any citrus you may find at the farmers market or growing from a tree in your backyard. It’s a great way to play around with things we normally throw in the compost bin. Recipe courtesy of Tony’s Seafood chef, John Lyell.

Makes enough for 3 dozen oysters


  • Peels from two of your favorite citrus (like blood orange, cara cara, meyer lemon, grapefruit)
  • 1 shallot, finely diced
  • 1 cup champagne vinegar
  • 1 cup granulated sugar
  • Cracked black pepper


Buy Hog Island Sweetwaters


Cut off citrus fruit and most of the white pith from the inner part of the peels. Cover peels in water in a small saucepan, add a couple pinches of salt and bring to a boil. Once at a boil, strain. Repeat the process with fresh cold water and salt a total of three times. This removes the bitterness from the peels.

Combine sugar with one cup of water and simmer the peels until translucent. Take off heat and let cool.

In a small bowl, combine shallots and vinegar with a few pinches of cracked black pepper. Finely dice candied citrus peel, add to vinegar mixture. Enjoy on Hog Island Sweetwater Oysters!

Go to Top