Candied Orange Peel

  • 400 grams (14 ounces) orange peel
  • 500 milliliters (2 cups) water
  • 300 grams (10.5 ounces) sugar
  • 1 vanilla pod (seeds only)


  • Sharp Knife

    A sharp knife is essential to carefully remove the orange peel without damaging the fruit. Make sure it's well-honed for precision cutting.

  • Cutting Board

    Choose a clean and sturdy cutting board to provide a stable surface while cutting the orange peel into strips.

  • Large Saucepan

    A large saucepan allows ample space for boiling the peel and stirring without spilling. Opt for a non-stick variety if possible.

  • Strainer

    A strainer is useful for draining the water after boiling the orange peels multiple times. A mesh strainer works best.

  • Jar for Storage

    A clean, airtight jar will keep your candied orange peel fresh. Choose one with a good seal to maintain the flavor and texture.


Step 1

1. Remove the peel from the oranges carefully, dividing the orange into 4 parts. Cut each part into strips. Alternatively, you can soak the quarters in cold water overnight, then drain the water in the morning. Soaking the peel overnight helps to soften it and reduce bitterness.

Step 2

2. Place the peel in a pot, cover with clean cold water, and bring to a boil. Cook for 3 minutes, then drain the water.

Step 3

3. Repeat this process 3 to 6 times, tasting the peel after the third boil to check for bitterness. The peel should not be bitter anymore. The exact number of times you need to boil depends on the initial bitterness of your orange peel.

Step 4

4. In a separate pot, bring 500 milliliters (2 cups) of water and 300 grams (10.5 ounces) of sugar to a boil, stirring until the sugar dissolves completely.

Step 5

5. Add the orange strips to the syrup, and cook over medium heat while stirring for 30 minutes.

Step 6

6. Remove the strips from the syrup and cut them into cubes.

Step 7

7. Add the seeds from one vanilla pod to the syrup and bring it to a boil again. Add the orange cubes back in and bring it all to a boil.

Step 8

8. Remove the mixture from heat, let it cool slightly, and transfer the candied peel into a jar. Once cooled completely, store it in the fridge. The candied peel adds a wonderful touch to winter pastries and can be enjoyed all year round.


Want to wow your guests with a citrus-infused feast? 🥂 Candied orange peel is a versatile ingredient that can be added to a wide variety of dishes. **Sprinkle** it on top of your favorite cakes and cookies for a burst of unexpected flavor. How about trying it in dark chocolate brownies for a delicately sweet surprise? 🍫 Feeling adventurous? Use it as a garnish in your holiday cocktails, or mix it into a zestful granola that will brighten up your winter mornings. For a more traditional approach, incorporate the candied peel into bread and muffin recipes—trust us, it'll turn your usual brunch into a festive celebration! 🥧🍞 Don't forget that a jar of homemade candied orange peel makes for a beautiful and thoughtful holiday gift. 🎁🎄 Wrap it up with a rustic ribbon and watch the smiles spread as your loved ones unwrap their flavorful present!


For those with special dietary needs, we have you covered! 💚 **Gluten-Free Variation**: The recipe is naturally gluten-free, as it doesn't contain any ingredients with gluten. Just ensure all your utensils and storage jars are clean and free from any gluten contamination to keep your orange peel completely safe for those with gluten sensitivities. 🌾🚫 **Vegan Variation**: Good news! This candied orange peel recipe is already vegan-friendly. There are no animal products involved, so you can sweeten your holidays cruelty-free. 🌱😊 Add a pinch of Himalayan salt to amplify the flavors without any worries!


  • How do I avoid bitterness in my candied orange peel?

    The key is to boil the peel multiple times, usually between 3 to 6 times. Taste-test after the third boil and proceed until the bitterness is gone.

  • Can I use different types of citrus for this recipe?

    Absolutely! You can experiment with lemons, limes, and grapefruits to create a mixed citrus medley.

  • Why is my syrup not thickening?

    Ensure you are boiling the syrup over medium heat and stirring continuously to prevent it from burning while allowing it to thicken gradually.

  • Is there any substitute for glucose syrup?

    You can replace half of the sugar with pure glucose syrup for a better result, but only using granulated sugar will still yield delicious candied peel.

  • Can I add any spices to my candied orange peel?

    Yes! Adding spices like cinnamon sticks, cardamom, or cloves during the final boil can infuse your orange peel with even more holiday spirit.

  • How long can I store the candied orange peel?

    When stored in an airtight jar and refrigerated, your candied orange peel can last up to a month, retaining its flavor and texture.

Nutrition facts

Candied orange peel
Recipe Yield:1 jar
Calories:57 calories per 100 grams serving
Total Fat:0.1 grams
Saturated Fat:0 grams
Protein:0.66 grams
Total Carbohydrate:14.4 grams
Total Sugars:12.3 grams