Candied Orange Peel

Ingredients

• 300 g orange peel (remove most of the white pith, leaving some for better texture; can be replaced with lemon, lime, mandarin, grapefruit, or pomelo peel)
• 400 g sugar (some for the syrup, plus additional sugar for coating after drying; the source does not specify how much to use for each)
• 0.5 cup orange juice
• 0.5 tsp vanilla extract (optional)

Steps

1. 1

   Cut away most of the white pith from the peel, but do not remove it completely—leave some for better texture.

2. 2

   Place the peel in a pot of water and boil for 10 minutes. Drain, cover with fresh water, and leave the peel to soak overnight to reduce its bitterness.

3. 3

   Drain the peel and transfer it to a pan.

4. 4

   Add the sugar and orange juice. Add the vanilla extract if desired.

5. 5

   Stir and cook over medium-low heat until the syrup thickens, about 25 minutes.

6. 6

   Transfer the peel to a wire rack and leave it to dry for about 1 hour.

7. 7

   Coat the dried peel in additional sugar.

Notes

The total time includes overnight soaking, but the source does not specify its exact duration. The amounts of sugar for the syrup and coating are not specified separately.

Nutrition per serving

• dessert
• snack
• vegetarian
• gluten-free
• homemade sweets
• cooked
• citrus
• Chinese cuisine