Candied Peel
Preparation time
Cooking time
Total time
This really is simple to make, it just takes time. The candied peel will be a superb addition to your Christmas pudding or Christmas Cake. If you chop it in a food processor to a puree, it makes a fabulous filling for Danish Pastries. You don't need the fruit of the orange for this recipe.
Recipe type: Jams, confectionary
Cuisine: British
Serves: 200 gr
  • 2 large thick skinned oranges - organic if you can find them
  • 1 cup / 200 gr sugar
  • Water
  1. Separate the fruit segments from the pith. I cut the oranges into two, extract the juice then scrape the pith out with a spoon.
  2. Cut the oranges in half again and place in a saucepan of boiling water. Boil for about 10 minutes, throw the water away and repeat the process 3 times. This is really important, it removes the bitterness. Drain thoroughly
  3. Add the sugar and 1 cup of water and simmer very gently for 45 min until soft. Avoid stirring if possible. Check the mixture doesn't dry out.
  4. Let the mixture dry out for 4 to 5 hours.
  5. Cut the peel into thin strips if you want to it them in a cake. If you want to use as a filling. pop the peel in a processor, chop and add a little bit of water to make a puree.
  6. Keep in an airtight container. If you've added water, keep the mixture in the fridge. It keeps for several weeks.
Recipe by Edinburgh Foody at