Candied orange peel
orange peel
1.50 cup
400 g
14 oz
13.20 fl oz
2 cup
500 ml
16.50 fl oz
1.25 cup
300 g
10.50 oz
9.90 fl oz
vanilla pod (only seeds)
1 pc


  1. Remove the peel from the oranges carefully, dividing the orange into 4 parts. Immediately cut it into strips. Or you may cover the quarters with cold water overnight, and drain the water in the morning.
  2. Pour the peel with clean cold water, put it on the heat, and bring to a boil. Cook for 3 minutes, and drain the water.
  3. Pour the cold water again, put on the heat, and bring to a boil. Cook for 3 minutes, and drain the water.
  4. Carry out this procedure 3 or more times. Try the crust, it shouldn't be bitter any more.
  5. Bring the sugar with water to a boil, and wait for tha sugar to dissolve completely. Add the orange strips, and cook over a medium heat (stirring) for 30 minutes.
  6. Take the orange peel out, and cut it into cubes.
  7. Add vanilla seeds to the syrup, and boil it. Add the orange cubes, and bring it all to a boil.
  8. Remove the mixture from the heat. Put the candied peel in a jar, cool it, and store in the fridge.

Add the peel to each winter pastry, and look forward to Christmas miracles!


  • I don't cut off the white part from the peel, and candied fruits are tastier if the fruit is fresh.
  • The bitterness of oranges can be different, so cooking the peel can take from 3 to 6 times (you can taste the peel, after the third boil, if that's enough, and then move to the syrup part).
  • You can use only sugar, but the result will be even better if you replace half of it with glucose syrup.
  • A pinch of salt will accentuate the taste and highlight accents. (I use pink Himalayan salt, but you can use the usual one. Just a pinch)