Candied Orange Peel

It’s Christmas week and I finally have time to do the holiday baking that is long overdue.  I spent the last week preparing for, and then performing in, a dance show.  Therefore, all things Christmas got delayed and now it’s crunch time!

My first Christmas undertaking was Candied Orange Peel.  I have no urge to do Christmas cookies this year, so we’re trying new things.  Orange is a Christmas-y fruit, so why the heck not.  Also, this makes a great gift.  There are numerous ways to package this, from a decorative glass jar to an icing bag decorated with ribbon.  I find that homemade gifts are often the most appreciated and this one will definitely be given out this year.

You can easily replace some or all of the orange peel with grapefruit peel as well, so have at it!

Candied Orange Peel

5 navel oranges (or 3 large grapefruit)
3 1/2 c sugar
1 1/2 c water

  • Score peel of each fruit into quarters, cutting just through the rind and white pith.  Pull peel from the fruit, and cut again into 1/4 inch wide strips.  (Refrigerate the fruit for another use.)
  • In a 4-quart saucepan, combine peel and enough water to cover; heat to boiling over high heat.  Boil for 5 minutes.
  • Drain and repeat boiling, two more times, for a total of three blanchings.  Between each blanching, drain and use new water.
  • In 12-inch skillet, combine 2 1/2 c sugar with 1 1/2 c water; cook over high heat, stirring constantly, until sugar dissolves and mixture boils.  Continue to boil for 15 minutes, stirring occasionally.  (If using a thermometer, temperature should read 230-235 F)
  • Add drained peel to syrup in skillet and stir to coat evenly.  Reduce heat and simmer, partially covered, about 30 minutes or until peel has absorbed most of the syrup, stirring occasionally.  Remove cover and continue to simmer, stirring gently, until all syrup has been absorbed.
  • On a sheet of waxed paper, place remaining 1 c of sugar.  With tongs, drop peels in sugar a few pieces at a time, coating completely.  Place on a wire rack to dry at least 12 hours.  Peels should be dry on the outside but moist on the inside.
  • Store at room temperature in an airtight container for up to 1 month.


makes: about 2 lb.
calories: 95 cal per oz

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3 Responses to Candied Orange Peel

  1. Lisa says:

    We serve these at GT — dipped in dark chocolate…Mmmmm

  2. Heather says:

    I would like a taste. Thank you.

  3. Pingback: Clementine Chocolate Cake – gluten free | Sweet Jumbles

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