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Too Many Cooks

Mon., March 31, 2014, 10:44 a.m.

Candied Orange Peels

Candied Orange Peels

6 oranges

1 1/2 cups sugar

Cut off ends of oranges. Cut away peel along the curve of the fruit, leaving most of the pith. Slice peel lengthwise into 1/4-inch strips.

Cook peel until tender, 10 to 15 minutes, in a medium pot of boiling water. With a slotted spoon, place peels in a single layer on a wire rack set over a rimmed baking sheet; let peels dry slightly, 15 to 20 minutes. In a medium pot, bring 1 cup water and 1 cup sugar to a roiling boil on high heat, stirring frequently to dissolve sugar. Add peels, cooking until they become translucent, and water and sugar mixture thickens into a syrup, about 15 minutes. With slotted spoon, place peels in single layer on rack set over rimmed baking sheet, letting dry 3 to 4 hours. Mix with remaining sugar until well-coated.

Note: You don’t have to stick with oranges. If you have other citrus on hand, try a combination of grapefruit, oranges and lemons – 4 of each fruit – with 2 cups of sugar, cooking with 1 1/4 cups and coating with 3/4 cup.

Note: This recipe originally ran in the March 5, 2014, Food section.




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Adriana Janovich
Adriana Janovich joined The Spokesman-Review in 2013. She is the Food Editor for the Features Department, covering restaurants, bars, food, drinks, recipes and other features. Reach her on Instagram at adrianajanovich.

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