Candied Orange Peels


This  recipe would make a nice candy gift bag. I’ll admit, the process is a little tedious, but it is not difficult.


  • A variety of fresh citrus, preferably organic, washed and thoroughly dried, about 6
  • 1/2 cup sugar
  • 1/4 cup fresh citrus juice (orange or grapefruit or tangerine or a combination)
  • Sugar for dusting


  1. Using a small, sharp knife, cut the peel off citrus into long, thick 1/4-inch strips leaving a tiny bit of the white pith attached. You should have about 1 1/2 cups citrus strip.  orange-bagNOTE:   The ingredient list says to use the peel from six citrus, and here it says you should have 1 ½ cups.  I used the peel from three Cara Cara oranges and there was about 2 cups.  Maybe she meant kumquats or key limes.
  2. Place the peel in a small saucepan and cover with cold water. Bring to a boil over high heat; remove from the heat, drain. Repeat this process twice. Drain.boiling
  3. Add the drained cooked peels, the sugar, 1/2 cup cold water and the citrus juice to the same saucepan and bring to a boil over high heat. Reduce the heat and let simmer for 20 minutes. The syrup should be thickened and the peel should look cooked.
  4. Place a sheet of parchment paper or wax paper on a cookie sheet. Lay the peel out in a single layer and allow it to dry at room temperature for several hours. It should feel dry and not sticky.drying
  5. When dry toss with sugar and let it dry. Place in a Ziploc bag or a tin.


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