Candied Orange Peel
Preparation time
Cooking time
Total time
With kind permission of the authors of Ferment Pickle Dry, we share their candied peel recipe. You can use any orange peel but the thicker type probably works best. Save up peel over a few days then candy it. You can leave the cinnamon and cloves out if you you prefer. Dehydrators differ, you might need to experiment. You want your peel dry but not too hard.
Recipe type: Preserve
Cuisine: British
  • 300 gr orange peel
  • 400 ml water
  • 300 gr sugar
  • 1 cinnamon stick
  • 4 cloves
  1. Place the orange peel in a saucepan and pour in enough water to cover.
  2. Bring to the boil and drain, then return to the pan. This step can be omitted if a bitter flavoured is desired (I found this wasn't necessary)
  3. Add the measured water to the orange peel in the pan and bring to the boil
  4. Reduce the heat and simmer for 15 minutes or until the peel is soft.
  5. Drain and reserve the water to make the syrup
  6. Mix the reserved water with the sugar and spices (if using).
  7. Bring to the boil and stir until the sugar had dissolved
  8. Cut the soften peel into slices about 1 cm wide
  9. Add the orange peel to the boiling syrup and return to the boil. Take off the heat and leave to cool
  10. Once cool, return to the heat and boil again. Repeat until all the water has evaporated.
  11. Place on dehyrdrator trays and dry for about 4-6 hours at 65C or until touch dry.
  12. Store in an airtight container for up to 2 months. You can cut the peel into smaller pieces before storing if you prefer.
Recipe by Edinburgh Foody at