Candied orange peels — this is the right season. Naturally, you must use organic oranges, because we will be using the orange peels. This recipe also works for lemons, cedars and other citrus. Candied orange peels are really easy to prepare and even easier to eat and to use in recipes such as gluten-free rice flour muffins. But I’m sure you’ll know how to use them. They also make a nice gift for friends at Christmas, or dipped in melted chocolate, whether dark or white. Once dried they can be stored for up to six months in an airtight jar — if you can manage it; at my house they last from Christmas to St. Stephen’s Day, a classic. This method of candying orange peels is always part of my kitchen routine: nothing is thrown away.

Difficulty: Medium
Cost: Budget-friendly
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

114.08 Kcal

calories per serving

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Energy 114.08 (Kcal)
Carbohydrates 28.14 (g) of which sugars 28.14 (g)
Proteins 0.76 (g)
Fat 0.22 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
Fibers 1.73 (g)
Sodium 0.77 (mg)

Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

4 blood oranges
1/2 cup granulated sugar
6 tbsp water

Tools

Saucepan
Wooden spoon
Parchment paper
Tongs

Preparation

Cut the peels of the oranges into strips. In a saucepan bring the water and peels to a boil for ten minutes. Discard the water and repeat the same operation two more times. This step softens and sweetens the orange peels.
Weigh the orange peels and prepare water and sugar in the same weight ratio.
Add the peels to the water and sugar and stir gently.
Cook the orange peels until the water has evaporated and the sugar has crystallized; this will take at least 15 to 20 minutes.
Lightly dust a sheet of parchment paper with sugar, then use tongs to arrange the orange peels spaced apart so they can dry. Before placing them down, sprinkle a handful of granulated sugar over them as well.
Here are the candied orange peels, ready!
They can be enjoyed just like this.
Or use them to prepare desserts.
Alternatively, coat them with dark chocolate.