Candied orange peel makes an attractive garnish for many desserts. Source: EatingWell Magazine, January/February 2011

Alice Medrich


Ingredient Checklist


Instructions Checklist
  • Using a vegetable peeler, remove zest from oranges in 1 1/2- to 2-inch-long pieces. Cut the pieces into very thin strips, about 1/8 inch wide. Cook in a small saucepan of boiling water for 5 minutes. Drain. Bring more water to a boil and cook the orange peel for another 5 minutes. Drain.

  • Bring sugar and 1/4 cup water to a simmer in a small saucepan, stirring until the sugar dissolves. Add the orange peel, cover and simmer for 3 minutes. Transfer the syrup and peel to a bowl. Cover and chill overnight.

  • Using a slotted spoon, transfer the orange peel to paper towels to drain before using.


Make Ahead Tip: Cover and refrigerate, in the syrup, for up to 2 weeks.

Nutrition Facts

7 calories; 6 mg potassium; 1.7 g carbohydrates; 0.3 g fiber; 1 g sugar; 11 IU vitamin a iu; 4 mg vitamin c; 1 mcg folate; 4 mg calcium; 1 mg magnesium; 1 g added sugar;