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This is a great recipe for Christmas or any other time!

Simple to make.



8 to 10 medium size thick skin oranges, washed
1 tsp salt
2 cups sugar
1/2 cup Karo® Light Corn Syrup
Additional sugar for coating


1. Cut oranges just through peel into quarters; remove peel and place in large saucepan. (Reserve oranges for eating or for use in salads.) Cover orange peel with cold water; add salt.

2. Boil 10 minutes and drain. Repeat this 2 more times.

3. Gently scrape off moist white membrane with spoon. (Peel should be about 1/4 inch thick.) Cut peel into 1/4 inch wide strips.

4. In a 3 quart saucepan combine 2 cups sugar, 1 cup water and corn syrup.
Cook over medium heat stirring constantly until sugar is dissolved.
Add orange peel. Bring to a boil; reduce heat and boil gently 45 minutes. Drain well.

5. A few pieces at a time, roll orange peel in additional sugar. Arrange in a single layer on trays. Let dry in warm place lightly covered with wax paper, 10 to 12 hours.

6. Store in a covered container.

Yield: 8 Cups

Candied Orange Peel

These sparkling sugared strips are a classic garnish for cannoli, but they have plenty of other uses, too. Their texture is somewhat softer than typical candied citrus peel.

Chop them finely and add them to cakes or pastries or dip them in bittersweet chocolate and serve them with espresso for an elegant, light dessert. And don’t limit yourself to oranges you can peel lemons, limes and grapefruit using the same technique.

Make Ahead: The syrup-cooked peels need to dry for 1 to 2 hours. The candied peels need to dry overnight. Store in a clean, airtight glass container at room temperature for up to 1 month.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Related Recipes

Use a sharp paring knife to slice off the top and bottom of each orange. Score the oranges, making vertical slices at 1-inch intervals and cutting just through the peel and pith but not into the flesh. Pull off the segments of peel and slice them vertically into strips about 1/4 inch wide. (Reserve the flesh for another use.)

Place the strips of peel in a saucepan with water to cover by at least 1 inch. Bring to a boil over medium-high heat, reduce the heat to low, and cook the peels gently for about 45 minutes, until just tender. Drain in a colander set in the sink.

Set a wire cooling rack on a rimmed baking sheet.

Combine the granulated sugar and 2 cups of water in the same saucepan over medium-high heat bring to a boil, stirring to dissolve the sugar, then reduce the heat to low and add the drained peels. Cook gently, stirring from time to time, for 45 minutes to 1 hour, until the peels are tender and most (but not all) of the syrup has been absorbed. Use a slotted spoon to transfer the peels to the rack, taking care to keep them from touching. Let dry for 1 to 2 hours. (Don’t discard the syrup store it in a jar in the refrigerator and use it to sweeten brewed tea.)

Spoon about 1/2 cup superfine sugar into a quart-size zip-top bag. Add 3 or 4 strips of peel to the bag and shake to coat with evenly. Place coated strips back on the rack, taking care to keep them separate. Continue until you have coated all the strips. Let dry overnight, turning them once or twice, before serving or storing.

Recipe of the Week: Candied Citrus Peels

The following recipe for candied citrus peels is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021.

  1. Cut the peel of oranges, lemons or grapefruit into halves, quarters, or narrow strips, depending on your preference and intended use.
  2. Let them stand overnight in salted water (one tablespoon salt to one quart of water).
  3. Drain and wash thoroughly.
  4. Cook the peels in a pot of boiling water, changing the water repeatedly until it loses its bitter flavor. (You can skip changing the water if you like your candied peels extra tangy. But beware that this might leave some bitterness.)
  5. When peels are tender, drain.
  6. Make a syrup of equal measures of water and sugar.
  7. Boil for five minutes
  8. Cut the peel pieces into strips or leave it whole.
  9. Add the peels to the syrup and cook in a large saucepan until the peel becomes transparent.
  10. If necessary, a small amount of boiling water may be added.
  11. Drain on a platter or plates. Let the peel dry for 30 minutes.
  12. Roll in granulated sugar.

Serve as a dessert topping, or as a candy dish, in its own right.


These will store well for weeks in a dry canning jar, if they’ve been dried sufficiently.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!


We’ve not yet made candied citrus peels, but this sure does sound like a treat! Candied nuts are fun and easy too. For anyone interested, check Sally’s Baking Addiction (dot-com) and search for Homemade Cinnamon Sugar Candied Nuts. Enjoy!

I grew up in a Southern location where we had an abundance of citrus. I recall having candied citrus peel as a child and had forgotten about it! Will make this! How cool!

And thank you, Telesilla, for the link on candied nuts!

A couple years ago, dear husband and i were using oranges and grapefruit in season with the resulting piles of peels. My usual mode of operation was to set the peels on the wood stove ash tray to dry out to crispy and either throw into the fire or bag for future fire starting since the oils are fairly combustible without the moisture usually present.

I also made a cleaning vinegar by filling a half gallon jar with peels and covering with vinegar as they accumulated. This was left to brew at least a month or two though mine sat almost a year. (It makes a very pleasant smelling non toxic cleaner in a spray bottle. Not much vinegar smell if the peels are really packed in!)

I also made these citrus treats from orange, grapefruit and lemon peels after finding a YouTube to walk me through it. (The Orange is our favorite.) The process is the same as this, with one difference…the pithy light inside of the peel is sliced away, leaving mostly the dark outside part. This removed the bitterness from what the YouTuber described. (Will try this method above the next time I have peels!) After two years stored in a glass jar, the candied peels are still just as tasty, though a little crisper…a little goes a long way. We just nibble on them like a candy…haven’t thought how to bake/cook using them.

Love to see the recipes in old cookbook, thanks!

I love the orange peel left over after an Old Fashioned cocktail. So I find this recipe appealing

I made these and they are fantastic! I’d never heard of them before. Here’s a few tips I did while making these.

I took a spoon and scraped as much of the white stuff off the back of the peels as I could. (I used an old spoon and sharpened it slightly on a grinder, which made the job easier.) I left it in a few as a comparison when they were finished and the ones with more white stuff were more bitter, but they were still good.

I was able to boil them without changing the water saving on time and energy.

I started out rolling them individually in sugar and that got old fast. I put them in a small paper bag full of sugar and shook them, that took only a few seconds and I did the whole batch in only four groups.

When draining the peels after boiling, don’t throw the sugar water away. Add more sugar and make pancake syrup. I put it on waffles and man was it good! The sugar water for boiling is 1:1 sugar:water. Sugar recipes online are 2:1 sugar:water so try to estimate how much liquid you have left and add more sugar to bring it from 1:1 up to 2:1.

A whole bag of oranges yielded 2 pints of sugared peels. I ate one pint the first day. I suggest you put these in a time-lock safe so you can spread them out over a few days at least.

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  • 2 navel oranges
  • 1 cup (250 g) granulated sugar
  • 1 cup (250 ml) cold water
  • 1/2 cup (125 g) caster (super fine) sugar


Step 1

Scrub navel oranges and slice top and bottom off. Score along the peel several times and carefully remove the rind and pith. Cut orange peels into strips.

Step 2

Place orange strips in saucepan and cover with cold water. Bring to a boil, then reduce heat to low and simmer for 2 minutes. Drain and rinse orange peels.

Step 3

Repeat this process 2 more times. In a pan, combine granulated sugar and water. Stir well and bring to a boil. Reduce the heat to low and cook for 5-6 minutes. Add orange peels to the sugar syrup. Cook for 40-45 minutes or until orange peels turn translucent.

Step 4

Strain sugar syrup and refrigerate. Dip orange peels in caster sugar. Place on wire rack and allow drying for 6-8 hours.

Simple Candied Orange Peel

Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes drain, rinse, and drain again.

Step 2

Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat simmer until peel is very soft, about 45 minutes. Drain.

Step 3

Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD Wrap and freeze up to 2 months.

How would you rate Simple Candied Orange Peel?

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Candied orange peel

During the Christmas season, we bake. We bake rich, show-offy treats for big parties and once-a-year gatherings. But we also bake for the quiet moments, the times that will become treasured memories. And there’s nothing better to offer with that early morning cup of coffee you pour for a visiting relative or to slip into a hungry child’s hand than a slice of panettone or stollen -- fragrant, yeasty holiday breads that are festive just to look at and sweetly satisfying to eat.

These European classics, though available in commercial versions, have an understated elegance when updated and made from scratch with homemade candied citrus peel, spirit-soaked dried fruits, and festive touches such as glace cranberries. Although their different shapes and textures suggest otherwise, panettone (tall and light) and stollen (long and dense) are made from a basic butter- and sugar-enriched yeast dough. Panettone typically contains candied orange peel and raisins traditional stollen had candied lemon peel and dried cherries as well. The extra fruit and sometimes even a layer of marzipan, plus added milk and flour, contribute to the compact shape of classic stollen versus the loftier panettone.

Candied citrus peel, glace cranberries and spirit-soaked fruits are easy to make, but require some advance planning as well as, for the peel, overnight drying time. For mixed peels, select two or more varieties of the wonderful citrus in the farmers markets this season -- California navel oranges, Meyer lemons, pink grapefruits and pomelos. Look for the most vibrant colors.

Carefully remove the skins, keeping the pith attached, and blanch the peels three times in boiling water to remove bitterness. Simmer different varieties of citrus rind in different pots of simple syrup (so that the flavors remain distinct) until they are semitransparent, one to two hours, and dry overnight. Pomelo rinds, which are porous, cook more quickly than other citrus peels, and should be done in about an hour. Meanwhile, for making stollen, simmer handfuls of firm, bright cranberries in another pot of simmering syrup.

Plumping the dried and candied fruits in spirits for a half-hour or hour allows the flavors of the fruit to infuse the spirits and permeate the dough. Don’t omit tiny touches such as fresh vanilla bean and two varieties of raisins for the panettone, or more than one kind of peel for the stollen -- the elegance is in the details.

To make the panettone, mix, knead and allow the bread its first rising while the fruit soaks, then punch down the dough and add the rum-soaked raisins and candied orange peel. Bake the panettone in free-standing panettone liners (like large muffin-tin liners) instead of pans.

A fragrant combination of orange, Meyer lemon, grapefruit and pomelo rind is fantastic for the stollen, but any combination is wonderful. While the fruit soaks, mix and knead the dough, then work in the dried and candied fruits and let the dough rise. Meanwhile, roll marzipan (sweet almond paste) into ropes, two for each loaf of stollen. Shape the risen dough into two large ovals, place the ropes in the middle of each oval and fold the dough’s edges over the marzipan. Taper and pinch the ends and allow the dough to rise again before baking.

Delicious when freshly baked, these citrusy sweet loaves are also delightful if the flavors mellow for several days. Either way, they’re beautiful gifts worth keeping around this holiday.

Best Candied Orange Peel for Breads, Cakes, and Cookies

Happy New Year! I wanted to share with you a recipe for candied orange peel that I used this holiday season. I made one batch, which covered all my baking needs for the holidays, with some left over. I used it in my Polish spiced honey cake (“piernik“), Polish fruitcake (“keks“), and Polish poppyseed roll (“makowiec”). I also used it to decorate walnut/orange-spice chocolate pralines that I made as part of my chocolatiering efforts for the holidays. I wanted to make a German stollen, but alas, time ran away from me! This peel could also be used in my German Honey Spice Cookie recipe.

I’m calling this recipe “Candied Orange Peel II” because I previously posted a candied orange peel recipe a couple of years ago. This “Candied Orange Peel II” recipe is a little simpler and yields peel that is, in my opinion, softer and more “candied.” It is my new favorite candied orange peel recipe. It requires three ingredients, has no corn syrup, does not require a thermometer, but takes 3 hours or more of cooking time. It yields a lot of peel just like my first recipe, but the holidays usually call for a lot of peel! However, the recipe can be cut in half if you do not need so much peel.

Below is the recipe and step-by-step instructions with photos follow.

  • 3-4 medium large oranges* [about 3-4 cups chopped peel]
  • 2 cups water
  • 2 1/2 cups granulated sugar
  • 3-4 medium large oranges* [about 3-4 cups chopped peel]
  • 2 cups water
  • 2 1/2 cups granulated sugar

  • If cutting the recipe in half, prepare peel using only 2 oranges, and then cut the sugar and water proportions in half.
  • To use for decoration purposes, toss a few cubes of candied peel in granulated sugar.

One to two days before candying the peel, prepare the peels by washing 3-4 oranges, scoring through the peel to make four sections, peeling the sections and placing the peels in a large, clean glass jar or plastic yogurt container. Fill the container with cold water and cover. [If cutting the recipe in half, prepare peel using only 2 oranges, and later when candying, cut the sugar and water proportions in half.] Keep the container at room temperature overnight or up to 2 days, changing the water at least once a day. This process will soften the peel and make it easier to slice.

When ready to start the candying process, prepare the orange cubes. Slice 6 strips from each section of peel and slice into small cubes (1 cm x 1 cm). Place cubes in a medium pot and fill the pot with cold water until the peel is covered. Bring the water to a boil over medium-high heat. Boil for one minute and then strain. Repeat this process 3 to 4 more times, which helps to remove bitterness.

After the last round, keep the peel in the strainer and set aside while preparing some syrup. Clean the medium pot and pour 2 cups of cold water into it. Add 2 1/2 cups sugar, pouring the sugar in the middle of the pot and avoiding the sides.

Turn on the heat to medium and up to medium high to dissolve the sugar. Gently stir or “poke” the sugar into the water with a wooden spoon or a heat resistant Silicone spatula in order to moisten the sugar and get the sugar to dissolve. Be careful with this step! You do not want the sugar crystals to melt and then recrystallize because then you’ll get hard clumps of undissolved sugar floating around in the water.

Bring the syrup to a boil.

Transfer the drained peel into the pot with the boiling syrup.

Reduce the heat to medium low and slowly simmer for approximately 3 to 3 1/2 hours, stirring occasionally. Stir more frequently towards the end of cooking to prevent scorching.

Remove the pot from the heat when the peel is translucent and very little syrup remains in the pot.

Spread the peel out onto a wire rack lined with wax or parchment paper. When the peel cools to room temperature, transfer to a glass storage jar and close with a lid. Refrigerate until needed. The peel keeps refrigerated about 3-4 months.

Wash, peel oranges (first time out just do two or three). Cut the orange peel into strips about 1/4 inch wide (length doesn't matter.. but longer strips are nice, don't worry if they break during any point of the process).

Put orange strips into a pan, cover with water. Bring to a boil. Drain. Cover with water, bring to a boil, drain. do this 5 times (gets the bitterness out).

It sounds harder than it is.

Because you are chocolate coating the peel before it is dried out. a reaction takes place. The moisture in the orange goes to the sugar and forms a kind of syrup effect. so when you bite into the coated peel. it is kind of like jellied. Orange and chocolate is my favorite.

This is a cheap recipe to make. most people just throw the orange peelings away. so it is FREE. and water doesn't cost much. and sugar. so it is a cheap candy that sells in candy shops for $9 - $14 per pound.

I never use a recipe for this anymore, because I have been making it for most of my life. I wrote this from memory. I hope that you try this.

39 candied orange peel cookies Recipes

Orange-ginger Cookies

Orange-ginger Cookies

Baci Di Dama (Orange Almond Cookies)

Baci Di Dama (Orange Almond Cookies)

Swiss Basler Leckerli (Basel Cookies)

Swiss Basler Leckerli (Basel Cookies)

Lemon-Iced Chocolate Spice Cookies

Lemon-Iced Chocolate Spice Cookies

Gingerbread Fruitcake Cookies

Gingerbread Fruitcake Cookies

Panforte Cookie Cups

Panforte Cookie Cups

Aquavit's Gingersnap Cookies

Recipe Summary

Using a sharp paring knife, score the oranges lengthwise into quarters. Remove the peels and cut them lengthwise into 1/2-inch wide strips.

In a medium saucepan, cover the orange peels with water and bring to a boil over moderately high heat. Boil the orange peels for 5 minutes, then drain in a large colander. Repeat the blanching and draining process 2 more times to tenderize the orange peels and remove the bitterness.

In the saucepan, combine 2 cups of the sugar with the corn syrup and 1 cup of water. Bring to a boil over moderately high heat, occasionally washing down the side of the saucepan with a wet pastry brush. Add the orange peels to the syrup and cook, stirring occasionally, until the peels are somewhat transparent and most of the syrup has been absorbed, 40 to 50 minutes. During the last 10 minutes of cooking, stir frequently and watch carefully to prevent the peels from burning.

Spread 1 cup of the remaining sugar on each of 2 heavy, rimmed baking sheets. Drain the orange peels in a large colander. Using a fork or tongs, transfer each piece of orange peel to the sugar-coated baking sheets do not clump the peels together. Let the orange peels cool for 15 minutes, then roll them in the sugar to coat completely. Let cool thoroughly in the sugar, then transfer the orange peels to a wire rack and let dry overnight. Discard the remaining sugar from the baking sheets.


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