Preserved lemon and orange

Infused with cinnamon and cardamom, these preserved lemons and oranges are so easy to make at home and add flavour to all sorts of dishes.

  • 20 mins preparation
  • 5 mins cooking
  • Makes 1 Litre
  • Print


Preserved lemon and orange
  • 5 lemons, scrubbed, cut into quarters lengthways
  • 5 oranges, scrubbed, cut into quarters lengthways
  • 3 cinnamon quills
  • 6 green cardamom pods, bruised
  • 1 cup salt


Preserved lemon and orange
  • 1
    Remove seeds from lemons and oranges and squeeze juice into a medium glass bowl.
  • 2
    Cook cinnamon and cardamom in a small dry frying pan on low heat for 1-2 mins, until fragrant. Cool slightly. Add to juice. Stand for 10 mins.
  • 3
    Pour salt over fruit quarters and rub into skin and flesh. Pack into 2 x 500ml sterilised glass jars . Pour juice mixture into jars. If liquid does not completely cover fruit, top jars up with water. Seal and place in a cool dark place for up to 1 month, inverting jars occasionally to ensure all of the fruit is covered in juice mixture.
  • 4
    To use, remove fruit pieces from brine and rinse under cold running water. Pat dry with paper towel. Using a small sharp knife, cut rind from flesh. Discard flesh. Remove white pith from rind and chop or slice as desired.


Makes 2 x 500ml jars To sterilise jars, preheat oven to 100°C. Wash heatproof jars in warm soapy water. Rinse and dry. Place in oven for 10-15 mins.

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