• Prep Time: 20 minutes
  • Cook Time: 1 hour

Number of servings


  • 2 Sunkist® Navel oranges
  • 1 cup water
  • .5 cup granulated sugar
  • 1 cup granulated sugar (for coating)


  1. Using a vegetable peeler or knife, remove orange peel. Slice peel into thin strips. Juice the oranges you have just peeled - you should get about ½ cup from 2 oranges.
  2. Add orange peel, ½ cup sugar, orange juice, and water to saucepan. Bring to boil and cook for 20 minutes stirring occasionally and adding small amounts of water if needed to keep orange peels submerged.
  3. After 20 minutes turn heat off and allow mixture to sit for another 20 minutes.
  4. After 20 minutes, remove orange peels to a cooling rack set over wax paper. Allow to cool and dry for 20-30 minutes before tossing in granulated sugar. Place back on cooling rack and allow to dry for at least 30 minutes but a few hours is best. Store in an airtight container for up to 2 weeks in the refrigerator.
  5. TIP: The sauce leftover from candying the citrus peels is delicious over ice cream! It is essentially an orange caramel sauce.