OrangettesIn Europe Christmas means citrus, the green grocer's shelves are filled with citrus of every size and shape. The smell of the peel brings back happy memories of Christmas past. For me this is also the signal to do what I love the most; making something out of nothing and making a delicious festive treat to help my friends and family celebrate Christmas. Don't be daunted by all the steps, the ingredients are few and the delicious results and compliments make it well worth spending your time!


Prep Time: several hours

Cook Time: 90 minutes

Total Time: 4 hours

Yield: 35-40 pieces




  1. Remove the orange peel in scored segments. A large orange will provide 8-10 pieces.
  2. Cover with water in a pan, bring to the boil and boil gently (uncovered) for 10 minutes.
  3. orange peels in water in pan
  4. Drain the peel into a bowl or measuring cup and discard the water (although it does make an excellent all purpose cleaner and degreaser if you are into non-chemical products).
  5. orange peels drained

  6. Cover the peel with fresh water, bring to a boil and simmer for 30 minutes.
  7. Orange peels added to water
  8. Drain the peel again, but this time reserve and measure the liquid.
  9. Orange peels drained
  10. Weigh the same amount of sugar in grams as you have liquid in millilitres.
  11. Orange peel juice and weighed sugar
  12. Return the pan to the stove and gently heat until the sugar has dissolved. You have a sugar syrup. Then drop the orange peel into the syrup and bring it back to a simmer. Simmer for 45 minutes, until the peel has become translucent.*
  13. Orange peel juice and sugar

  14. Cool the peels in the syrup then lift them out using a slotted spoon and place them on a piece of baking parchment so they do not touch.
  15. You now need to let the peel dry. You can do this with your oven on the lowest setting or at room temperature (the second will take a little longer). Once it dries the pieces will set and hold their shape
  16. Orange peels sugared on parchment paper
  17. When the peel is almost dry sprinkle over a small amount of sugar this will give you a lovely frosted effect and a nice crunch.
  18. Orange peels sugared on parchment paper
  19. Use you method of choice to melt the chocolate and dip one end of each piece into it and then lay the pieces onto baking parchment, allowing enough space for the chocolate to spread a little.
  20. Orangeades finished on paper

  21. Finally, when the chocolate is set put the finished orangettes into cello bags. They will keep for about 1 month - but I find they never last that long. They make great Christmas presents and I am always asked for the recipe.
  22. Orangettes in plastic bags

*You now have candied peel which you can use in cakes such as Panforte, Christmas cake or Florentines.

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Diamond Post Medal for All Time! 1,298 Posts
December 12, 20171 found this helpful

These candies look really good. Thank you for sharing with us!

Reply Was this helpful? 1
December 12, 20172 found this helpful

I really hope you can find the time to give them a try as they truly are worthwhile- not difficult, just a few steps with a bit of waiting time. They are delicious and although they are very thrifty indeed they taste expensive!

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December 12, 20171 found this helpful

Can you send me some please? They look delish! They would go great with my coffee.

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December 12, 20171 found this helpful

excellent recipe and easy to follow instructions! These orangettes really do taste as good as they look. They would make a lovely Christmas gift, I highly recommend you try them.

Reply Was this helpful? 1
December 12, 20171 found this helpful

would you please give the measurements in english ie: kg and reference to 200g and what is "millilitres. Thank you this will make it easier to do the recipe Merry C hristmas and Blessings to you and yours.

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December 13, 20171 found this helpful

Hi, thanks for your lovely greeting and a Merry Christmas to you and yours too. So pleased you are going to use the recipe I know you won't be disappointed. I just made another batch as the ones I made for Christmas have already disappeared!


We have a teeny bit of a problem because US and English measure are not the same either but I will do my best to convert metric to US. A kilo bag of sugar is 2.2lbs. 200g is 7 ounces. A millilitre is a metric unit of liquid. There are 1000 millilitres in a litre. That is where the problem comes because a US pint is smaller than a UK pint! So I had a quick look on the net and think I have the following solution.

A US cup=236 millilitres of liquid which means about 236 grams of sugar per cup of liquid= 8.3 ounces.

So when making the syrup 1 cup of liquid needs 8 ounces of sugar, Half a cup would need 4 ounces and so forth.

I really hope this helps and if it doesn't just let me know and we will work it out a different way!

Reply Was this helpful? 1
January 20, 20180 found this helpful

How kind of you to go to the work to translate this information for us. We could have easily gone online and figured it out as well. Having done the hard work for us is another gift and I am grateful. I haven't the time to try these today but I'm having 30 guests next weekend for brunch and these will be the after brunch sweet I provide.


Thanks so much for the recipe and your efforts. I appreciate you!

Reply Was this helpful? Yes
January 20, 20180 found this helpful

Thanks so much for the lovely recipe and for taking your time to try to make the Americans translate it. We, too, could have looked online but you were very gracious about doing the work for us. I cannot find the time today to make them but having a brunch next weekend for 30 people and will make these for dessert. I'm very grateful for your time and talent. Have a terrific 2018!

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Diamond Post Medal for All Time! 1,246 Posts
December 15, 20171 found this helpful

My mum makes these with all kinds of citrus fruits and they are heavenly :) Great of you to share so everyone can try!!

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January 20, 20180 found this helpful

I have made candied citrus peel (love it) but have been told to scape off the white part as it is too bitter. Do you not recommend doing that?

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Bronze Feedback Medal for All Time! 131 Feedbacks
January 20, 20182 found this helpful

Hello! In Europe and especially France where this recipe comes from, any cook's recipe using oranges or lemon barks, be it in a cooking book or in a magazine, will always precise: "use non-treated fruits". Oranges and lemons are the most chemically treated fruits with some of the following: Imazalil, Orthophenylphenate, Thiabendazole they are also coated with petroleum-based wax, or shellac-based wax or resin. Imazalil is a well-known carcinogen. No washing will get the fruits rid of these chemicals, so when preparing these delicious 0rangettes, treat yourself to non-treated oranges, adding safety to the savor.

Bon appétit !

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Silver Post Medal for All Time! 267 Posts
January 22, 20180 found this helpful

That is surprising, I never realized that about the chemical treatments on oranges and lemons. Purchasing organic citrus would probably solve this issue, don't you think?

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Gold Feedback Medal for All Time! 520 Feedbacks
January 26, 20180 found this helpful

Here I buy unwaxed lemons but I haven't seen similar for oranges. so I can't use the skins. i didn't know about the chemicals either. Will have to look for organic.
Marg from England

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March 10, 20180 found this helpful

Thank you for the recipe. I love oranges and can eat everyday. Of course,oranges and chocolates are the best thing in the world!

Reply Was this helpful? Yes

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