Candied Orange Peel
Recipes > Dinner > Side Dishes > Candied Orange Peel

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Recipe Checklist:
  • 1 Large Navel Orange, (Peeled and Julienned)
  • 1 cup of Granulated Sugar
  • 1 cup of Water
Tools & Equipment
  • Cutting Board
  • Chefs Knife or Utility Knife
  • 2 small Sauce Pans
  • Sheet Pan
  • Parchment Paper
  • Tongs
Estimated Time
1 hr
12-18 Candied Orange Peels
+ -

Begin your Preparation by bringing ½ cup of water to a Boil in 1 of the two small, heavy Saucepans. We will end up using both, in sequence, with the Orange Peels.

While the water heats, use a Vegetable Peeler or Chefs Knife and peel off, ¾ inch - 1 inch long (1.9 cm to 2.54 cm), strips from the Navel Orange. Work from the stem down to the Navel Orange in a smooth continuous motion. Finally line a Sheet Pan with Parchment Paper to complete your preparation.


When the water hits a Boil, add in the strips of Orange Peel and Boil them for 1 minute. Drain them, rinse them in cold water.

With the boiling complete, set a fresh Saucepan on a separate burner. Stir in the sugar and ½ a cup of fresh water. Set the burner to Medium High Heat. Heat the Granulated Sugar and Water together until the Sugar dissolves and makes a Simple Syrup.

Bring the Simple Syrup to a Boil then reduce the heat to hold a simmer. When simmering, add in the strips of boiled and rinsed Orange Peels. Simmer for about 15 minutes until the peels are tender.

When the peels are tender, use tongs to transfer the Orange Peels to the previously prepared Sheet Pan covered in Parchment Paper. Let the peels dry at room temperature for about an hour and then they will be ready for use.

Optionally, you can also cover these Candied Orange Peels with Sugar, Caramel, Chocolate, etc.