Yield: Yields about 1/2 cup
While you can use store-bought candied orange peel in the Chocolate Orange-Ricotta Trifles, making your own candied zest is easy and quick, and—more important—has a fresher flavor. It is a great way to add sweet orange flavor to all kinds of desserts. Try some diced and sprinkled over vanilla ice cream or chocolate mousse, or add some to a fruit salad.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
Candied zest will last for at least 3 months in the fridge.
You can use this recipe for other citrus, too; simply replace the oranges with 1 large grapefruit or 6 lemons or limes.
Fantastic, quick recipe. I have been making it since it came out.
Now I always have candied orange zest in my fridge.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?