Candied orange peels, easily and quickly made with organic oranges from my little tree in the garden. Now that they are fully ripe, I take the opportunity to make some stock, candied orange peels, to use in all my homemade desserts, from the classic pastiera to Sicilian cannoli. I used a very simple and quick method to prepare them, and I must say it was very effective, they turned out perfect, better than the ones I made last year, which involved more steps and work, boiling the peels with syrup three times over several days, cooling the syrup each time. I was so thrilled with this result that I want to share it with you, I’m sure you’ll appreciate this simple, quick, and super effective method. I keep them soft, stored in a jar, in the fridge, and they last for several months.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 200 g (1 small jar)
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Candied Orange Peels
- 4 oranges
- as needed sugar
- as needed water
Tools to Make Candied Orange Peels
- 1 Cutting board
- 1 Knife
- 1 Pan
- 1 Spoon
- 1 Strainer
Steps to Prepare Candied Orange Peels
Wash and dry the oranges. Using a knife, cut the peel into large wedges and gently separate it from the orange pulp without breaking it.
With a sharp knife, remove the inner part of the peel, the white part, which is more bitter.
Now, working on the cutting board, slice all the peels thinner, making the candied process quicker.
Place the peels in a pan, or a small pot, with plenty of water, about 4 cups for 4 oranges, and cook for 5 minutes after it starts boiling.
When the water has turned a nice yellow color, turn off the heat and drain the oranges; if you like, you can use the water to flavor desserts.
Drain the boiled orange peels, weigh them, and put them back in the pan. Weigh the same amount of sugar and half the amount of water, and bring to a boil again. Let the syrup almost completely evaporate, and then your candied orange peels will be ready. They turn out excellent and keep well for a long time stored in a jar with the syrup, kept in the fridge.
