Scorzette di Arance Candite

Homemade Candied Orange Peel

Preparation info

  • Makes about

    1½ pounds

    , drained
    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Though the process of making candied peel is similar to that of making Zuccata, there are different procedures for preparing candied orange peel. This recipe works well, and the peel keeps almost indefinitely in the refrigerator.


  • 6 large oranges
  • Sugar equal to the weight of the peel (2 cups per 1 pound peel)


Score the oranges in 5 or 6 places from stem to blossom ends and remove the peel (both the colored part and the white part beneath it). Weigh the pieces of peel. There should be about 1 pound.

Place the peel in a large saucepan or casserole and cover with water. Bring to a boil and drain.