Candied Orange Peel

Candied Orange Peel

Candied citrus peel makes a great addition to any citrus dessert. It is so simple to make, utilizes the skin of the fruit (a part that often gets discarded) and stores for a long time in your pantry. I use candied orange peel to garnish the top of my Grand Marnier Soufflé.

Candied Orange Peel

Recipe by Michael SalmonCourse: DessertCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




  • 4 oranges

  • 1/2 cup granulated sugar


  • Using a sharp knife, remove as much of the white pith as possible from the orange skin. The white pith is very bitter, so removal is imperative.
  • Slice the skin into very thin strips and place in a small saucepan with 1 cup of cold water. Bring to a boil, drain off the liquid, and continue again with another cup of cold water. Continue this blanching three times.
  • Drain off the last of the water and place 1/4 cup of the sugar in the saucepan with the orange peel along with 1/4 cup of cold water. Place the pan over medium-high heat and reduce, stirring, until all of the liquid is gone.
  • Turn the peel out onto a piece of parchment paper and toss with the remaining 1/4 cup of granulated sugar. Let dry for about 1 hour and place in a covered container until serving. Store at room temperature.

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  1. Pingback: Grand Marnier Soufflé – Chef Michael Salmon

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