Scorze d’Arance Candite (candied orange peel)
Cuisine: Italian
Author: Rosetta Costantino, ©2013
"Each year in early spring, using the last oranges form our abundant backyard crop, I make candied orange peels to last through the year. What does not get used in cannoli, gelato, and other desserts will surely be enjoyed as candy, on its own or dipped in melted dark chocolate, or given to friends as holiday gifts. You can purchase candied orange peels, but they are costly and are never as good as homemade. Blanching the peels five times removed their bitterness and enhances their texture and flavor. Choose organic fruit that has not been sprayed or coated with wax, because you’ll be eating the peels. Segment the leftover orange flesh and add it to fruit salads, squeeze it for juice, or use it to make Marmellata di Arance," writes Rosetta Costantino.
  • 5 large navel oranges with thick peels
  • 4 cups (800 g) granulated sugar, plus more for coating
  • 2 tablespoons fresh lemon juice
  • 2 cups (480 ml) water
  1. Use a paring knife to cut the peel from the orange, pith and all, in wide strips running from top to bottom. They will have an elongated diamond shape, about 1 inch at the widest point.
  2. Put the peels into a large soup pot and cover them generously with cool water. Bring to a boil, boil for 2 minutes, and drain. Repeat the boiling and draining twice more. Return the peels to the pot, cover with cold water until cool enough to handle, then drain.
  3. Lay one strip skin side down on a flat surface and use a paring knife running parallel to the rind to cut away most of the white pith inside, leaving about ⅛ inch of pith along with the peel. Repeat with the remaining strips. (Discard the trimmings.) Return the peels to the pot, cover with cold water, and blanch two more times as before, for a total of five blanchings. Drain the peels and set aside.
  4. Stir the sugar, lemon juice, and water in the pot. Bring to a boil and simmer for 15 minutes to slightly thicken the syrup. Add the peels and cook until they are shiny and translucent, about 1 hour. Remove the pot from the heat and let the peels plump in the syrup overnight.
  5. Transfer the peels to a wire rack set over a rimmed baking sheet to dry. As you remove each peel from the syrup, run it between your thumb and forefinger to squeeze any excess syrup back into the pot. When the peels are no longer tacky—24 to 48 or more hours later—transfer the peels, a few at a time, to a shallow bowl of sugar, tossing to coat them well. Return the peels to the rack to dry overnight.
  6. Transfer the peels to an airtight container with parchment paper separating the layers and store in the freezer, where they will keep for at least a year.
Recipe by Simple Italy at