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Nutrition: per portion (50g)

  • kcal82
  • fat0g
    low
  • saturates0g
  • carbs17g
  • sugars13g
  • fibre4g
  • protein1g
  • salt0g

Method

  • step 1

    Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.

  • step 2

    Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.

  • step 3

    Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.

  • step 4

    Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.

  • step 5

    Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.

  • step 6

    To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.

Recipe from Good Food magazine, January 2014

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Comments, questions and tips (23)

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Overall rating

A star rating of 4.7 out of 5.23 ratings

charlbullock

Made this again this year. This time I managed to press the peel down and cook the syrup in much less water so I wasn't left with lots of syrup afterwards (half a jar compared with jars and jars last year). I used up frozen peel from oranges I got in my veg box, slightly less bright in colour but it…

Blakcountrykiwi

tip

Read other tips - do not make my mistake. Do not cover pan, adjust temperature for simmer. A small bag of sugar is needed, I used 200-300gm. Minimum temperature for the oven, I would say 50C but leave in oven until dry, so 30C would take a few hours.

alisterhutchin48158

Good tip The syrup is one gram sugar to one ml of juice so it’s like making a jelly like redcurrant. This means the amount of liquid left can be anything. In my case 99ml!

bentleye674312

these made me explode with flavour <3

wingalingsandbaby45425

Takes time and fussing but comes out so tasty. I made them to use in baking but found myself eating a bunch. They're like those orange jellies you get at Christmas

charlbullock

I made these last year and at the time I thought they were a bit of a faff. But everyone loved them so much I've done them again. Made the candied peel weeks ago and kept them in the fridge. I've just dipped them in chocolate and we all agree the chocolate really makes them. Extra syrup and leftover…

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