Tuesday, December 15, 2020

Nothing Rhymes With Oranges!

 It's that time of year again! 

My Dear friend and fellow blogger, KD Pierre, (http://collectedsubs.blogspot.com/)  has his annual Holiday Cocktail exchange. This year however, things have been more than a little topsy-turvy, so recipes have been encouraged as well.  I thought about this, and decided why not have it all? So I present to you my recipe for candied orange peel that  gives you 3 (THREE!) treats in one fabulous recipe!

Merry's Candied Orange Peels

3 to 4 large oranges

1½ cups water

3 cups sugar

2 cups sugar

Buy the prettiest oranges you can find. Unblemished and pleasant smelling. Wash the whole orange under running water to get rid of any dirt or residue.

Using a sharp knife, remove the orange peels carefully, then cut the peels into 1/4-inch-wide strips. 


Boil peels and 1 cup cold water to a pan, bring to a boil and cook for 15 minutes. Rinse and drain, repeat. (I like to do it a minimum of 3 times)

Add 3 cups sugar and 1½ cups water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, using a wooden spoon to stir the pan occasionally, for 1 hour. Don’t be like me and get distracted!


Place 2 cups of sugar in a medium bowl.

Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in the bowl of sugar and toss to coat. Place on a baking sheet lined with parchment paper to set, about 2 hours. Put it in a ziplock bag or a plastic container.

There are many uses for candied orange peel, my favorite being eating it as is, but you can add it to nearly any recipe or even cocktails. Check out Google for ideas.



Save the syrup to add to your drinks/cocktails for a wonderful kick of citrus flavor!. Save remaining orange infused sugar for special occasions. (I like it in my herbal tea)



Photo Credits 

Orange peel: Me

Naked Chef pictures: Stitch M.


  1. Your link is up. I may just make this! It sounds multi-purposed. I mentioned one particular cocktail favorite of mine that I think would benefit from a candied garnish.

    And the apron shots are just flat-out adorable! (good thing I wasn't there. Untying that back bow would be way too tempting.) Thanks for contributing.

    1. Why thank you! My Mom would make the candied orange peels for her fruitcake recipe. Speaking of fruitcake, I made my first ever this past Sunday. Seven loaves! I'm planning on making more, possibly this weekend.

      The apron I'm wearing in the picture was made by a friend specifically for wearing over a long dress. It's 5 inches off the floor and has plenty of coverage.

      As for untying it, you are a naughty boy indeed! My wooden spoon was in the pot, but it's perfect for a playful swat or three.

    2. I have a question: for how long do the peels remain 'good'?

      I'm not much for fruitcake, but I congratulate your enterprising spirit. I have been trying to be really good about sweets. I have been told I'm on the cusp of pre-diabetes and since it runs in the family, I have sworn off many things I like. However, people always tease me when I turn down a tempting cookie that a little 'here and there' is no big deal and that the drink I'm holding is just as bad. I respond by saying, "it's because i want this drink that I'm willing to turn down the cookie." ;-)

      As for untying that apron....... wooden spoon or not, I would consider it a lost opportunity not to give one of those dangling ends a good tug. "No guts, no glory".

    3. If kept in an airtight container, I would say about a year, not that I've managed to have leftovers for that long.

      I'm sure you could steam it for 30 seconds in the microwave to "refresh" it.

      I know that candied ginger lasts for almost 2 years when kept in an airtight container.

      Honestly, you are probably one of the few people that could get away with tugging at my apron strings.