Candied orange peel decorations recipe

(1 rating)

This recipe turns a festive favourite, candied orange peel, into a creative Christmas tree decoration

Makes10 bags
Preparation Time20 mins
Cooking Time3 hours
Total Time3 hours 20 mins
Cost RangeCheap

Candied orange peel is a classic treat often eaten around Christmas time. We've turned these festive favourites into creative Christmas tree decorations by popping them into cellophane gift bags and finishing with a festive ribbon. It may take a while for these treats to cook but they're definitely worth the wait. You can drizzle or dip them in dark chocolate for a naughty twist


  • 4 oranges
  • 950ml water
  • 500g caster sugar, plus more for dusting
  • Cellophane gift bags (Lakeland)
  • Ribbon or string (Hobbycraft)




  1. Prepare the oranges by cutting off the skin using a sharp knife. Slice the peel into thin stripes approximately ½” thick.
  2. Pour the water and the sugar into a large saucepan on the hob and bring to the boil. Add in the orange peel and continue to boil for 5 mins. Turn the heat down and simmer until the sugar begins to form a syrup. This could take up to 2hrs
  3. Once its reached a syrup-like state, take off of the heat and place to one side. Remove the orange pieces by draining with a colander.
  4. Preheat the oven 200°C/400°F/Gas Mark 6 and line a deep dished baking tray with greaseproof paper.
  5. Pour the orange pieces onto the baking tray and cover with a generous helping of caster sugar. Pop into the oven and leave to warm for about 1hr, checking every now and then to make sure they're not burning.
  6. Once all the sugar has disappeared take the orange pieces out of the oven and leave to cool. Take a handful of the peel and add to a cellophane gift bag and tie with a bow.
Top Tip for making Candied orange peel decorations

You could try this recipe with lemons too!

Rosie Conroy
Food Writer

Rosie is an experienced food and drinks journalist who has spent over a decade writing about restaurants, cookery, and foodie products. Previously Content Editor at and Digital Food Editor on Woman&Home, Rosie is well used to covering everything from food news through to taste tests. Now, as well as heading up the team at SquareMeal - the UK's leading guide to restaurants and bars - she also runs a wedding floristry business in Scotland called Lavender and Rose.