Candied Orange Peel

When I think of candied orange peel, I think of panettone. Absolutely wonderful ingredient to use in baking. I just used some earlier in a batch of mincemeat for some mince pies. 

It's so easy to make and doesn't take long. It's also a great way to reduce food waste. Candied peel doesn't just have to be used as an ingredient for baking. You can enjoy as is, or you could roll them in sugar or dunk in dark chocolate.





Category: Ingredient
Cuisine Type Italian


For 1 Batch(es)

Candied Orange Peel

3 large oranges
450 grams castor sugar

Candied Orange Peel Directions

  1. Cut off the ends of the oranges and place them cut side down on a choping board. Use a knife to peel the oranges from top to bottom removing the skin with as little white pith as possible.
  2. Slice into peel into thin strips, then put in a small sauce pan and cover with cold water then bring to boil on high heat.
  3. Once boiling, strain off the water then repeat process by covering in cold water again and bring to boil on high heat.
  4. Once boiling for the second time, strain off the water and cover will 450ml of cold water for every 450g of sugar. Bring to boil and then let simmer for half an hour.
  5. Once finished, strain off sugar solution and let candied peel cool and dry out for a couple of hours on a cooling rack. Store in cool dry place and it will last for a long time.

Recipe notes

Best to think ahead and make in advance if planning to use in baking so that they have time to cool properly. 

Nutrition facts

vegetarian Vegan gluten free lactose free

Per Serving

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