Candied Orange Peels

  • Serves

    makes 40-50 strips


Marie Tymstra, author Margo True's aunt, preferred California navels for this recipe.


  • 3 navel oranges
  • 1 cup sugar


Step 1

Trim 1⁄2'' off ends of navel oranges, then make a slit in rinds and scoop out flesh. Slice peels into 1⁄3-inch-wide strips, put in a bowl, cover with water, and refrigerate overnight. Transfer strips to a medium pot, cover with water, and bring to a boil over medium heat. Drain strips and set aside. In same pot bring sugar and 1⁄2 cup water to a boil until sugar dissolves. Add strips. Simmer until soft and glazed, about 30 minutes. Dry strips on a rack until tacky. Roll in sugar and dip ends in melted chocolate, if you like.

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