KQED is a proud member of
Save ArticleSave Article
upper waypoint
KQED food

Jacques Pepin Cooking Tips: How to Make Candied Orange Peels

Wendy Goodfriend
Save ArticleSave Article
Failed to save article

Please try again

Jacques Pepin demonstrates how to make candied orange peels

Chef Jacques Pépin demonstrates how to crystallize orange skin to make candied orange peels. This video clip is a web-exclusive that was taped during the filming of Jacques' series Essential Pépin.

Sponsored

lower waypoint
next waypoint
Samosas aren’t from India…Wait, what?Food Labeling: How to Identify Conventional, Organic and GMO ProduceSpringtime Delight: Rhubarb Puff-Tart PocketsCheck, Please: How to Pay without looking like a fool or making everyone uncomfortable.Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread RecipeBay Area Bites Guide to 8 Great Places to Buy Fresh FishBored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This YearDIY Bone Broth - You Really Should be Making It at HomeTaste Test: Store-bought Raw Sauerkrauts are Surprisingly DistinctiveFromage de Chat (aka Cat Milk Cheese)