New This Month

Candied Orange Peel


Use this recipe to garnish our Almond-Orange Financier. Candied peel can be made up to three weeks ahead; store it with the syrup in an airtight container in the refrigerator.

  • Yield: Makes 1/2 cup

Photography: Charles Schiller

Source: Martha Stewart Living, March 2003


  • 3 oranges
  • 1 cup sugar


  1. Using a citrus zester or vegetable peeler, shred long strips of orange peel.

  2. Place strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat two more times with fresh water.

  3. Place sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 12 minutes. Remove from heat; let strips cool in syrup, at least 1 hour. Remove from syrup when ready to use.

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