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Making candied orange peel takes some time and a little care but the results are worth it. You can use the candied peel in your baking or dry it and roll it in sugar for decorating pastry or just serve as a treat. Of course, you can also dip it in chocolate.

This method also works for limes, lemons or grapefruit.

Servings: 40 to 50 pieces

Orange peel

4 medium oranges

Sugar for rolling

Water for boiling

Simple Syrup

2 ¼ cup sugar1 ½ cups water


Cut off the bottoms and tops of oranges. Score into quarters and peel away the rind with the pith for each orange.

Slice your peel into strips about 1/4-inch thick.

Boil and drain rinds three times in a medium saucepan for three minutes each time. This will get rid of the bitter taste and leave the citrus flavor.

To make simple syrup, add sugar and water to same pot and stir over medium until dissolved.

Add orange peel. Use a pastry brush dipped in cold water to brush down the sides of the pot to avoid crystallization of the sugar. For the same reason don't stir this once it's at a boil.

Bring mixture to a boil and then down to a simmer for about 1 ½ hrs- the syrup should have reduced to about a ¼ of the original volume.

Once done peels will be soft and infused with the sugared water. The syrup will taste of citrus.

You can now store the peels in their syrup, once cooled, and use them in your cooking.

Or you can take them out while still warm, roll them in sugar and dry them overnight on a rack.

The syrup is great for sweetening drinks, adding to baking or served over ice cream and fruit.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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