Let's Make: Candied Orange Peels

Let's Make: Candied Orange Peels


8 Large Oranges

1500 g Sugar

1500 g Water

Sugar to coat


Using a sharp knife, remove the tops from the oranges and quarter (remove stem bits). Cutting horizontally remove the peels from the fleshy bits, and save flesh for another use.

Slice peels into 6 mm (1/4") julienne strips. Then chop into 6mm (1/4") cubes, or there about.

Add peels to a large saucepan of cold water, bring to a boil, remove from the heat, and place into a bowl of cold water. Empty the saucepan and fill with cold water and repeat the blanching step twice to help remove astringency and bitterness from your orange peels.

Bring your 1500 g of Sugar/Water to a boil in your saucepan to create a simple syrup, and add your orange peels. Return to a boil and lower heat to simmer for 45 min to 1 hour, or until translucent.

Drain onto a lined sheet pan, toss with sugar to coat (prevents sticking) and allow to dry for 24 to 48 hours. Store in an air-tight container for up to a year!


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