Print Recipe
5 from 1 vote

Candied Orange Peel – Pub Peels

My pub peels are candied orange peels that are rough around the edges.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: candied orange peel, candied orange peel recipe, how to candy citrus
Servings: 12 servings
Calories: 424kcal


  • 5 navel oranges
  • 1 grapefruit you could use all oranges or all grapefruit if you prefer. You could also try this with other citrus fruit like tangerines or pomelos.
  • 6 C sugar


  • Cut the fruit in half and juice it. (You won't need the juice so save it to drink!)
  • Scrape out the pulp but leave the white pith. It should look like the fruit in the crazy photo of me, above.
  • Cut the ends of the oranges off to remove the rough parts of the peel.
  • Cut the peel into slices that look like French fries.
  • Place the orange peel slices into a large sauce pan and fill it with water so the peels are covered.
  • On high heat, bring the peels to a boil, then use a colander to drain the water off.
  • Boil and drain three more times.
  • Place the sugar, two cups of water, and the orange peels back into the sauce pan on medium heat.
  • Bring the mixture up to 250 F, stirring occasionally (if you don't have a candy thermometer, just watch for the sugar to get thick and caramel-like) - about thirty minutes.
  • Keep the peels on the stove until the only thing in the pot is thick caramel and peel - no liquidy syrup.
  • Prepare a baking sheet lined with parchment paper or a Silpat.
  • Remove the peels from the heat using tongs and place them onto the prepared baking sheet or Silpat.
  • Allow to cool and serve as a snack or cut the peels up to use in stollen (coming soon) or panettone.


Calories: 424kcal | Carbohydrates: 109g | Sodium: 1mg | Potassium: 124mg | Fiber: 1g | Sugar: 106g | Vitamin A: 380IU | Vitamin C: 40.8mg | Calcium: 31mg | Iron: 0.1mg