Candied Orange Peel

This candied peel has been a vital part of few of the cakes i made over last couple of months (since christmas…) I had to post this before i posted the recipes of the cakes! 
Alrighty then… 


  • Oranges -3-4
  • Sugar – 120gm
  • Water- 250ml
  • Caster sugar ( to coat the peels) – 100-150gm


(Follow the pictures in the clock wise  direction, also numbered)! 

  • Wash and dry the oranges, Slice up the top and bottom part of the orange as a circle. (1)
  • Using a sharp pointed knife/ paring knife, cut over the flesh and kind of remove the peel without taking too much of the white pith. ( I made Jason do most of this work coz i am really awful with knife and i would end up slicing some fingers!) (2)
  • Once the peel is out neatly, slice them in thin strips (3&4).
  • In a heavy bottomed pan, add the peels and some water. Bring it to boil, strain the peel and add water again and repeat for 2-3 times. This helps in removing the bitterness of the pith. (5)
  • Mix the sugar and water in a bowl, let it sit for a couple of minutes. 
  • In a heavy bottomed pan, add the sugar water mixture and the drained peels and let it cook on low heat. (6)
  • Cook the peel until they become translucent it takes about 45 to 1 hour. 
  • Cook it until there is not much sugar syrup left in the pan. 
  • Once the peels become translucent, transfer the peels on to a cooling/ drying rack and let it air dry for 3-4 hours. (7)
  • Before the peels are totally dry, throw them in a bowl of caster sugar and shake around to get the sugar crystals all over the peels. 
  • Store in an air tight container. It lasts about 2 months.  









5. Boiling the peel


6. Cooking it in sugar syrup


7. Air drying

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