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Sugary Orange Peel

 Sugary Orange Peel
These sugar-coated citrus strips attract lots of compliments whenever I set them out at parties.
20 ServingsPrep: 15 min. + standing Cook: 2 hours 40 min. + cooling


  • 4 medium navel oranges
  • 2 to 3 cups sugar, divided
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips, optional
  • 2 teaspoons shortening, optional


  • With a knife, score the peel from each orange into quarters. With
  • fingers, remove peel and white pith attached. Place peel in a
  • saucepan; cover with water. Bring to a boil. Boil, uncovered, for 30
  • minutes. Drain and repeat twice.
  • Meanwhile, in another saucepan, combine 1 cup of sugar, water and
  • salt. Bring to a boil; boil and stir for 2 minutes or until sugar is
  • dissolved. Drain peel and add to syrup. Bring to a boil; reduce
  • heat. Simmer, uncovered, for 50-60 minutes or until syrup is almost
  • all absorbed, stirring occasionally. (Watch carefully to prevent
  • scorching.) Drain any remaining syrup.
  • Cool orange peel in a single layer on a foil-lined baking sheet for 1
  • hour. Cut into 1/8-in. to 1/4-in. strips. Sprinkle remaining sugar
  • on an ungreased 15-in. x 10-in. x 1-in. pan. Sprinkle strips over
  • sugar; toss to coat. Let stand for 8 hours or overnight, tossing
  • occasionally.
  • If desired, melt chocolate chips and shortening; stir until smooth.

2 of 2

Sugary Orange Peel (continued)

Directions (continued)

  • Dip one end of each orange strip into chocolate; allow excess to
  • drip off. Let stand on waxed paper until set. Store in an airtight
  • container for up to 3 weeks. Yield: 5 cups.
Nutritional Facts: 1 serving (1/4 cup) equals 90 calories, trace fat (trace saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 1 g fiber, trace protein.