Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Quick Candied Orange Zest

Scott Phillips

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.


  • 3 organic oranges
  • 1/2 cup granulated sugar

Nutritional Information

  • Nutritional Sample Size Per 1 tsp.
  • Calories (kcal) : 10
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 0


  • Using a vegetable peeler, remove the zest of the oranges in wide strips 1 to 2 inches long, avoiding the white pith. Slice lengthwise into strips about 1/8  inch wide.
  • Bring a 2-quart saucepan of water to a boil, add the zest, and boil for 5 minutes. Drain and repeat.
  • In the saucepan, bring the sugar and 1/4 cup water to a simmer over medium heat, stirring, until the sugar dissolves, about 2 minutes. Stir in the blanched zest, cover, and cook until the syrup thickens and coats the zest, about 3 minutes.
  • Transfer the zest with the syrup to a small heatproof bowl or jar and cool to room temperature. Cover and refrigerate. Blot on paper towels before using.

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.


Rate or Review

Reviews (1 review)

  • beatamack | 05/07/2017

    Fantastic, quick recipe. I have been making it since it came out.
    Now I always have candied orange zest in my fridge.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.