Hello everyone. I am back again after another long break. I was keen on resuming some activity on the blog and ended up making something nice, simple and mess free for the edible gift series. As you can see in the pictures, I have a special affinity for citrus fruits. While  Oranges and lemons remain a family favourite, we frequent in making best use when the produces are high - pickles, limeade, lemonade, sorbet and so on. Here are few links that you can check. Given it is Christmas time, one more addition to the gift lot. And, Wishing you all a Happy Festive time and a Delightful New Year to come !!

Candied orange peels is an excellent way to preserve peels besides putting it to use in beauty aids. Besides you could also:
  • Put them in trail mixes and satiate hunger pangs.
  • Add them to bread dough or cake batter while baking breads  and cakes.
  • Use as toppings on ice-cream. 
  • Mix in while making chocolates. 
The ideas are endless.
So, what will you need to make this ? Scroll down.
Preparation time: 15 min
Cooking time: 45 min
Category: Preserve
Cuisine: World
Spice level: Sweet
Yields: 350 g approx
Nutrition Facts
Servings 30.0
Amount Per Serving
calories 52
% Daily Value *
Total Fat 0 g0 %
Saturated Fat 0 g0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 1 mg0 %
Potassium 28 mg1 %
Total Carbohydrate 13 g4 %
Dietary Fiber 1 g6 %
Sugars 10 g
Protein 0 g0 %
Vitamin A1 %
Vitamin C30 %
Calcium2 %
Iron1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • Peel from 5 to 6 Oranges (I used Valencia)
  • 2 cups of granulated sugar
  • 1 cup of water
  • Wash and pat the oranges dry.
  • Carefully remove the skin out of oranges (along with the pith) and cut into thin strips or small cubes.  
  • Boil water and cook the peel in it. Once the water comes to a rolling boil, drain and repeat the process twice. 
  • This helps to cut down the bitterness and also softens the fruit quickly.
  • Once this step is done drain and spread the peel in a perforated plate so that any excess moisture will drip away. 
  • Meanwhile gently boil sugar and water on low heat in a thick saucepan until all the sugar is dissolved.
  • Add the peel to the syrup and continue cooking until the peel turns translucent and completely drenched in thick sugar syrup.
  • The entire process will take nearly 40 to 50 min. Don't rush this step as sugar crystallizes very fast.
  • When almost all the sugar is soaked and there is no more runny liquid inside, take the peel off heat and spread it on a wire-rack or on a tray to dry and until the sugar coating blooms. 
  • Once it cools completely, transfer to an airtight container and store in a cool dry place or pack in individual glass jars/ tiny decorative gift pouches for give away.


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