Moroccan · Preserves
Candied Orange Peel
Fes patisseries waste nothing from their citrus — orange peel, simmered repeatedly to remove bitterness then candied in sugar syrup until translucent, becomes a fragrant sweet on its own or a garnish for pastries and cakes.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 8
- Level
- Medium
Ingredients
- 4 large oranges, peel only, in strips
- 300 g sugar, plus extra for coating
- 300 ml water
Method
- 1
Prep the peel
Cut the orange peel into thin strips, scraping off most of the bitter white pith.
- 2
Blanch repeatedly
Cover the peel with cold water, bring to a boil, then drain. Repeat this blanching two more times to remove bitterness.
- 3
Make the syrup
Combine the sugar and water in a pan and bring to a simmer, stirring to dissolve the sugar.
- 4
Candy the peel
Add the blanched peel to the syrup and simmer gently 30–35 minutes until the peel turns translucent and the syrup has mostly reduced.
- 5
Dry
Lift the peel out with a fork, letting excess syrup drip off, and lay the strips on a wire rack to dry for a few hours.
- 6
Coat and store
Toss the dried strips in extra sugar if you like a crunchy coating, then store in an airtight container.
Chef's tips
- Repeated blanching is essential to remove bitterness; skipping steps leaves the peel unpleasantly harsh.
- Let the candied peel dry uncovered on a rack rather than stacking it while still sticky, or the pieces will clump together.
- Save the leftover orange syrup — it makes a lovely addition to tea or drizzled over cake.
Frequently asked questions
Can I use other citrus?
Yes, lemon or grapefruit peel can be candied the same way, though grapefruit needs an extra blanching round to tame its bitterness.
How long does candied peel keep?
Stored in an airtight container in a cool, dry place, it keeps for several weeks to a couple of months.