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Rum Mincemeat | Patisserie Makes Perfect

Candied Peel

William Curley
This recipe for candied peel is from William Curley's book Patisserie. Here I've used oranges, but you can use lemons, grapefruits or even yuzu.
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Servings 750 g


  • 3-4 Navel Oranges around 750g
  • 500-600 ml Water
  • 375 g Caster Sugar
  • 1 Vanilla Pod or 1 Tsp Vanilla Extract


  • Score around the outside of the oranges in quarters, and gently using your fingers take off each quarter of the peel.
  • Bring a pan of water to the boil then add the orange peel and boil for two minutes.
  • Drain the peel and discard the water.
  • Refresh the peel in cold water, and then repeat the blanching process twice more.
  • Put the 500ml of water, sugar and vanilla in a saucepan and bring to the boil.
  • Add the drained orange peel and bring back to a boil, then reduce to a low heat and continue to cook for around 2 hours, until the orange is soft and candied.
  • Store in an airtight container along with it's syrup for up to 1 month.