Candied Orange Peel

  • Yield : 4 serving plates
  • Servings : 2-4
  • Prep Time : 5m
  • Cook Time : 60m
  • Ready In : 1:05 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    0.0 g
  • Saturated Fat

    0.0 g
  • Polyunsaturated Fat

    0.0 g
  • Cholesterol

    0.0 mg
  • Sodium

    1.1 mg
  • Potassium

    21.7 mg
  • Carbohydrate

    27.5 g
  • Fiber

    1.1 g
  • Sugars

    25.0 g
  • Protein

    0.2 g

Candied orange peel. An excellent appetizer for Christmas or any other party! Only 2-ingredient recipe! Do you have a party and looking for more elegant appetizers, refreshing drinks, or quick and easy snacks? We have a huge collection of them, please check it out-Party

Candied Orange Peel


  • 2 navel oranges
  • 1 cup (250 g) granulated sugar
  • 1 cup (250 ml) cold water
  • 1/2 cup (125 g) caster (super fine) sugar


Step 1

Scrub navel oranges and slice top and bottom off. Score along the peel several times and carefully remove the rind and pith. Cut orange peels into strips.

Step 2

Place orange strips in saucepan and cover with cold water. Bring to a boil, then reduce heat to low and simmer for 2 minutes. Drain and rinse orange peels.

Step 3

Repeat this process 2 more times. In a pan, combine granulated sugar and water. Stir well and bring to a boil. Reduce the heat to low and cook for 5-6 minutes. Add orange peels to the sugar syrup. Cook for 40-45 minutes or until orange peels turn translucent.

Step 4

Strain sugar syrup and refrigerate. Dip orange peels in caster sugar. Place on wire rack and allow drying for 6-8 hours.

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