Go Back


Bright-Eyed Baker
Prettyup fruit cakes, muffins, or an afternoon cheese board with this simple recipefor candied orange peels.
They’regluten-free, dairy-free and can be kept for 6 to 8 weeks in an airtightcontainer.
Plusof course, they’re yum!
Prep Time 2 hrs
Course Dessert


  • 4 large oranges
  • granulated sugar
  • 100 g dark chocolate


  • Firstly, cutthe oranges into 8 wedges, then cut out the flesh. Leave about 5mm thickness ofpeel and pith. Then cut each wedge into 3 – 4 strips.

  • Put the peel ina pan and cover with cold water. Bring to the boil, then simmer for 5 mins.Drain, returnto the pan and re-cover with fresh water. Bring to the boil, then simmer for 30mins.

  • Set a sieveover a bowl and drain the peel, reserving the cooking water. Add 100g sugar toeach 100ml water you have. Pour into a pan and gently heat, stirring todissolve the sugar.
  • Addthe peel and simmer for 30 mins until the peel is translucent and soft. Leaveto cool in the syrup, then remove with a slotted spoon and arrange in 1 layeron a wire rack set over a baking sheet. Put in the oven at the lowest temperaturesetting for 30 mins to dry.
  • Sprinkle alayer of sugar over a sheet of baking paper. Toss the strips of peel in thesugar, a few at a time, then spread out and leave for 1 hour or so to air-dry.