Orange on Orange Recipe

Orange with leaves thumbnail

Orange on Orange: Make it Organic

Three basic, simple ingredients in this orange recipe – oranges, sugar and water – create a delightful and refreshing orange treat. This recipe makes four delicious citrus servings, which means each serving only contains 1/8th-cup sugar. Not bad!

Wholesome Sweeteners Organic Fair Trade Cane Sugar#

If you want to healthy-up this citrus delight, may we suggest you use an organic sugar?

Specifically, Wholesome Sweeteners Organic Fair Trade Cane Sugar#, the number one selling selling organic sugar in the US. Fair trade. Organic. All natural. You just can’t go wrong.

This organic fair trade cane sugar is a perfect replacement for conventional non-organic sugar. In fact, it does NOT contain any chemicals or animal by-products  so even vegans approve.

The Orange on Orange Recipe

Ingredients for orange on orange recipe: Fresh oranges for the orange recipe
4 oranges
1/2 cup sugar
1/2 cup water


  1. Using a vegetable peeler, remove 4 strips of peel from an orange, being careful to avoid including the white pith. Cut them into thinner strips about 1/8-inch wide. Place the orange peel in a small pot of cold water, bring to a boil, and strain. Do this a total of 3 times to remove the bitterness.
  2. In the same pot, bring the sugar, water, and orange peel to a boil. Cook for 5 minutes. Remove from heat and chill.
  3. Using a knife with a thin blade, peel the oranges, taking care to remove all the white pith, and separate them into segments.
  4. Arrange the orange segments on 4 plates. Drizzle the sugar syrup over the segments and sprinkle the candied peel on top.

This orange recipe makes 4 servings.
Serving Size: 1 orange with syrup and candied peel

Nutrition Facts Per Serving:

Calories: 170
Total Fat: 0 g
Saturated Fat: 0 g
Protein: 1 g
Total Carbohydrate: 47 g
Dietary Fiber: 7 g
Sodium: 0 mg
Percent Calories from Fat: 0

No Time? Just Grab an Orange

Vitamin C, found in many fruits, including oranges, inhibits the process of artery clogging and lowers blood pressure. Regular consumption of vitamin C has been found to reduce the risk of heart attack, stroke and premature death. Each ounce of vitamin C-laden fruits consumed per day reduces the risk of premature death by 10 percent, according to doctors at Cambridge University.

Author: Jeni

Certified by the Professional School of Fitness and Nutrition in March, 1995; honored for exemplary grades. Practicing fitness and nutrition for over 20 years. Featured in the Feb. 1994 issue of "Shape" magazine. Featured in Collage in the spring issue of 1995 Low fat recipe's published in Taste of Home, Quick Cooking, and the Milwaukee Journal-Sentinel, among others. September, 2001: Featured in "Winning The War on Cholesterol" By Rodale Publishing

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