Candied Citrus Peels

Makes 2 cups


5 Mandarin orange peels with white pith
Boiling water


  1. With a sharp paring knife remove the orange peels following the edges of the fruit. Add to a large bowl and pour boiling water over the peels. Scrub the skins of the peels to remove any wax. Rinse the peels with cool water and pat dry with paper towels. Slice each peel to ¼ inch thick wide strips.
  2. Put sliced peels into a medium saucepan filled with enough water to cover the peels. Cover the pan and bring to a boil. Simmer for  5 minutes and strain the peels. Repeat this step two more times. On the last round, let the peels simmer in the water for 30 minutes on low.
  3. Strain the peels from the water and reserve the water. Add about 1 ½ cups of sugar to the pot. Place the peels back in the pot with sugar and simmer for 30-40 minutes until peels are translucent and tender, do not move them with a spoon.
  4. Turn off the heat and allow the peels to cool. Place a wire bakers rack onto a matching size baking sheet. Add on the peels and place into an oven at 200 degrees F for 45-60 minutes or until the peels dry. Remove the peels and toss with granulated sugar.