Candied Orange Peel

candied orange peel

Candied orange peel is a simple and old-fashioned sweet that’s perfect as a garnish, or as a special gift. They’re actually quite easy to make: orange peels are boiled in a simple syrup until slightly translucent and laid out to dry. Once they’ve dried, they’re coated in sugar. This preserves them; they can be stored in an airtight container for up to a month.

Peel the orange, and remove as much of the white pith as possible from the inside of the peel. Cut the peel into thin strips.

Put 1 cup water and 1 cup sugar in a small saucepan, and bring to a boil. Add the orange peel, return to the boil.

Reduce heat and simmer until the peel is very soft, then remove the strips to drain on a rack. Reserve any syrup left over for another use.

Toss the peel with 2 tablespoons or so granulated sugar. Let the peel dry another hour or so, then store in an airtight container.

photo by Veganbaking.net from USA (Candied Orange Peel) [CC BY-SA 2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
candied orange peel

Candied Orange Peel

Course: Condiment
Cuisine: American
Keyword: orange, orange peel
Prep Time: 5 minutes
Cook Time: 15 minutes
drying time: 1 hour
Total Time: 1 hour 20 minutes
A simple but delicious sweet.
Print Recipe

Ingredients

  • 1 orange, peel only
  • 1 cup granulated sugar (plus more for later)
  • 1 cup water

Instructions

  • Peel the orange, and remove as much of the white pith as possible from the inside of the peel. Cut the peel into thin strips.
  • Put 1 cup water and 1 cup sugar in a small saucepan, and bring to a boil. Add the orange peel, return to the boil.
  • Reduce heat and simmer until the peel is very soft, then remove the strips to drain on a rack. Reserve any syrup left over for another use.
  • Toss the peel with 2 tablespoons or so granulated sugar. Let the peel dry another hour or so, then store in an airtight container.

Leave a Comment

Your email address will not be published.

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

Get all the Good Stuff

Never miss a post! Add your email here.

Blog Posts by Month