Candied orange peels from fresh and frozen peels

Candied orange peel is a great addition to cakes and desserts. It is also an ideal spice for tea or mulled wine. We can also eat it alone, like candies. Packed in small jars, tied with a ribbon or decorative string, it will be a lovely and sweet gift.

kandyzowane pomarańcze bio organiczne ekologiczne

For the preparation of candied skins I only use peels made of organic, unwaxed fruit, which I order in the season directly from Sicilian plantations (


100 g of orange peel - weight without albedo *

150 g of sugar

1 tablespoon of lemon juice

100 ml of water

a pinch of salt

* Albedo, the white part of orange peel, contains many valuable nutrients. Sometimes I remove it, sometimes not, it depends on several factors: time, purpose of the skins and the thickness of the albedo layer. You decide whether and how much to remove the albedo from the skin.

kandyzowana skórka pomarańczy


Orange peels (usually quarters, because that's how I peel the fruit) pour water to cover. Bring to boil, remove from heat, cover and set aside overnight. In the morning we pour out the water and if we want to clean the skins from the white part, i.e. the albedo. Then cut the skins into strips or cubes and weigh them.

Boil the syrup, preferably in a wide pot with a thick bottom. We measure water and sugar proportionally according to the given ingredients, i.e. for every 100 g of peel - 150 g of sugar and 100 ml of water. When the sugar dissolves, add the chopped peels, a pinch of salt and lemon juice. Bring to a boil, reduce the heat immediately and let the peels fry until they are glassy. Stir every now and then and add hot water if necessary.

When the skins are slightly translucent it is a sign that they are ready. We can boil them for a while, until the syrup is reduced or when hot, take them out of the syrup and put them into sterilized jars and screw them on immediately. We can pour the syrup into a separate jar or add it to the skins.

I keep candied orange peels in jars in the refrigerator. I recently opened the last jar of skins from last year, they are stored perfectly.

I did a little experiment and froze the skins. I cleaned and cut the skins into cubes, put them in an airtight container and frozen them. When I had collected a whole container of skins, I threw them into the pot without defrosting, poured them over with water, boiled them and left them overnight. The next steps are the same as for the candying of fresh skins.

also check

Candied kumquats with honey, cinnamon, anise, and orange liqueur


Orange Challah baked in a round mold


Express jam with orange, carrot and ginger


Pumpkin cheesecake with chocolate and confit oranges in sugar



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