Candied organic orange peels are delicious sticks of orange zest. They have an intense, fragrant flavor and they can be enjoyed on their own, perhaps covered in dark chocolate, or can be used in the preparation of other desserts such as the Easter Colomba, Pastiera, and Sicilian Cannoli.

Every year as Easter approaches, our family saves orange peels to prepare them. I make them specifically to use in the wheat Pastiera.

Compared to the ones you find in the supermarket, these are moister and more flavorful, giving desserts an extra boost. Plus, it’s always nice to reduce food waste and use an edible part that would otherwise be thrown away. The recipe is simple, and if you prepare them while you’re already in the kitchen cooking something else, it won’t feel like much extra effort. (I prepared a double batch in these pictures.)

Here’s the recipe.

Ingredients

First step

Organic orange peels 150 grams

Sugar 150 grams

Water 150 ml

Second step

Water 30 ml

Sugar 150 grams

Cost estimate:

Total recipe cost: $2.10, prices calculated in October 2025 using organic oranges.

Method

Wash the orange peels thoroughly and scrub them well with a cloth. Cut the peel into large wedges (if the oranges have a thick white pith, it’s a good idea to remove some of it – in case they are too bitter) and soak them overnight.

The next day, drain the peels.

In a pot filled with enough water to cover them, bring the water to a boil. Cut the peels into thin strips and toss them into the boiling water for one minute, then drain again.

In a pot, pour 150 ml of water and 150 g of sugar, and place it on the stove. As soon as the sugar has dissolved, add the orange peels, stir, and let it boil until the mixture thickens and resembles a syrup. At that point, remove from heat and leave the peels in the syrup for about half an hour.

Next, add 150 g of sugar and 30 ml of water to the pot. Let the sugar dissolve, then put the orange peels back in. When the sugar syrup becomes sticky, your candied peels are ready.

Pour everything into a glass or porcelain bowl suitable for holding hot food and let it cool.

They keep well in the fridge if stored in a tightly sealed glass jar.

I reuse the wide-mouth jars that usually hold pickles; this makes it easier to take them out when I need them.

Tips

Be sure to use organic oranges — the ones with thick peels work best.