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Candied Orange Peel

Candied Orange

Even though I live thousands of miles away from my parents, I am fortunate enough to talk to them and see them on the computer almost everyday. I get to chat with my parents while they admire their granddaughter. My mom usually rushes home from work to see little Sara before she goes down for her nap and if she misses her, we usually show each other our new food creations. On one of those days, about a month ago, she looked like she was sewing something while we were talking, and when I asked her what she was sewing, she said ‘orange peel’, well, of course! She showed me what she did and then went on and on about how good they would look on the blog, so here is the recipe for the candied orange peel, hopefully we’ll update the post when we go visit them and take a photo.

Candied Orange

  • 4 large thick skinned oranges (preferably organic)
  • 1 ½-2  cups sugar
  • 3-4 oz. dark chocolate, melted, 70% cocoa (optional)
  • Vanilla sugar (optional)

Wash and peel the oranges, cut them into about ¼ inch wide strips, put in a medium saucepan and cover with cold water, bring it to a boil over high heat, boil for about 3 minutes and drain, repeat this process twice more, three times in total.

In the same saucepan, combine the sugar and water, bring to a boil, add the orange peel and cook for 35-40 minutes or until the orange peel is very soft and looks translucent.

Drain the orange peels place them on a baking sheet cover with parchment or wax paper, let them air dry for a few hours but overnight is best. Save the syrup in the jar to use in another recipe or ice tea.

Candied Orange

To make the sugar coated orange peels, put the vanilla sugar into a large bowl and toss the orange peels (about 10 pieces at a time) making sure each piece is coated evenly, let the sugar dry and transfer to the serving dish.

To make the chocolate covered orange peels, melt the chocolate over a double boiler, dip the top half or the entire piece in chocolate and put each piece on a piece of parchment or wax paper, refrigerate until the chocolate sets.

Candied Orange

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15 comments to Candied Orange Peel

  • I’ve been meaning to make these for a long time now, so seeing the recipe here gives me a push :) Thank you, they look lovely! and I totally know how it feels to talk to your parents on Skype :) Happy Easter!!!

  • These are so pretty. I love candied orange peel but have never had it homemade. This is a must make…

    I love the pictures against the black background, really makes the orange pop.

  • Portakal ve çikolata ile harika bir lezzet ve görüntü…
    İyi bayramlar, sevgiler.

  • Indeed technology has brought our loved ones closer if this is not possible physically! These orange peels are the perfect sweet snack for my afternoon need something sweet!

  • Absolutely beautiful, Megi! I just made an Orange Cake to take to my in-laws for Easter & really wish I had time to add these before we leave. I will definitely remember them for next time as I threw a lot of orange peel away…

    I know you don’t celebrate Easter, so I’m wishing you peace, love and happiness as you celebrate Passover. xoxoxo

  • I was just stopping by to thank you for the sweet comment and to wish you and your loved ones a wonderful Passover….noticed you posted yet another wonderful recipe.
    I am so glad you posted the candied orange peel. I usually freeze the orange zest and use it in various desserts throughout the year. But this is such a nice alternative… and they do look VERY pretty! I love your mom’s recipes…am so glad you are sharing them with us:)….do thank her for us!

  • Leah

    Dear Megi, your photos are absolutely gorgeous. I simply adore chocolate covered candied orange, such a treat. I am planning on trying your recipe, I don’t have vanilla sugar for Pesach, what can you suggest instead?

  • I have tried making candied orange / grapefruit zest a couple of times and it mostly turns out bitter. I guess I get too scared to put all that sugar – it just feels like too many calories for one small orange peel :-) . Do you think using all that sugar is absolutely necessary?
    Beautiful photos, as always :-)

  • LindenTea

    Thank you Alina! Living far away from our families is not easy but the camera sure does make a difference.

    Thank you Meg, hope you give them a try.

    Asli, cok tesekkur ederim.

    Katerina, thank you for your visit, yes technology definitely brings our loved ones closer.

    Thank you Susan for your wishes, I wish you a very happy Easter. Looking forward to the orange cake recipe.

    Hi Ellie, thank you! You are so sweet, my mom loves your recipes, she doesn’t leave comments but reads all of your recipes and always tells me how good they look, we are very impressed with your recipes, photos and the blog in general. :)

    Dear Leah, thank you for taking the time to leave me commments, I know how busy you are. The vanilla sugar is optional, I used regular sugar to cook the oranges and only used vanilla sugar to coat them. Hope you try the recipe and like it.

    Cooking Rookie, I exactly know what you mean and that is why I used a lot less sugar than most recipes call for, my mom says most people will calculate the amount of sugar based on the number of oranges, about 3/4-1 cup per orange and I think that’s a ridiculous amount of sugar, I used 1 1/2 cups and had some syrup leftover, you could definitely reduce the sugar and I am sure they would still taste delicious. If you are concerned about the bitterness, keep blanching the citrus until you think it’s at the level of bitterness you like, that probably means blanching them about 4 times, when I tasted the oranges before cooking them in sugar, they weren’t really bitter. Please let me know if you get a chance to try it.

  • This looks soooo apeeeeeling to me, lol. No really. I love this sort of thing! Thanks for sharing!

  • Hi Megi

    I am impressed by this recipe. It is really nicely done. I remember eating something similar when I was a child. You’ve brought back those memories.

    … and I was glad that you tried out my pressure cooker recipe and it turned out good. Thanks for letting me know.

  • Hi, Megi!

    Here’s the link to the post of the Orange Cake – it was a big hit with John’s family. Note: I didn’t use any water for the cake, but used all Orange Juice instead. The Candied Orange Slices would be the perfect garnish – not to mention a great way to use up the orange peel! http://www.createamazingmeals.com/2011/03/boeuf-la-mode-aka-great-pot-roast-with.html

  • Megi, this looks so delicious (especially with the chocolate). Your photos are just gorgeous too!

  • Great post Megi, I would love to try this out, they look gorgeous and must be absolutely amazing in taste! You detailed this nicely as I would have felt it would be an overwhelming project!

  • Debbie

    How far in advance can I make the candied orange peels?

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