Candied orange peel

Make your candied orange peel for the Christmas cake or cakes in general. – Best of all, you avoid unnecessary preservatives!
As I have written before, I am preparing to bake a German Christmas cake (Christstolle) – you need, among other things, candied orange peel.

You can buy it ready to go nowadays, but since I bake quite a lot before Christmas, I prefer to do it myself, incredibly easy. You need just as many oranges and sugar. It should weigh just as much.


  1. Start by washing the oranges thoroughly.
  2. Please leave it in a saucepan with plenty of water
  3. Bring to the boil and let it boil for 15 minutes.
  4. Pour off the water and add new water.
  5. Bring to a boil and cook for 15 minutes.
  6. Take the oranges and pour off the water.
  7. Pour in new water and let it boil; lower the heat and let it simmer for an hour from the time it starts to boil.
  8. After an hour – pour off the water and rinse the oranges in cold water.
  9. Let it cool at room temperature.
  10. Cut the oranges into small pieces or as you wish. I cut off some of the pulp.
  11. Weigh the oranges, then measure the same amount of sugar.
  12. Mix sugar and orange peel in a saucepan, keep on low heat, simmer until all the liquid has mostly disappeared or at least halved.
  13. Pour in 1 tablespoon of rose water towards the end and stir.
  14. Let it cool on greaseproof paper in the fridge. Store it in the refrigerator as it lacks preservatives. Mix it into cakes or use it as a decoration


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