Joni Sare, cooking instructor

Candied Orange Peel and Ginger with Tamarind Paste

Candied Orange Peel generally has a lot of sugar…. so, I came up with my own sugar-free version. It is just as good as the real deal: just as sweet, just as intriguing, intense, enjoyable. An alternative to tamarind paste is Medjool dates, sucanut and or maple syrup. Here’s a very tasty morsel where I used the Candied Orange Peel.

Candied Orange Peel and Ginger with Tamarind Paste

I’ll post a better photo the next time I make this.
This is an older pic, when I was blanching only orange peel.
Here’s the Tamarind Paste that I use. Find this product or something similar at Whole Foods, most natural food stores and ethnic markets.



  • Oranges
  • Ginger
  • Tamarind Paste
  • Water



  1. Wash, scrub the oranges well.
  2. Shave the peel (very thinly to avoid getting any of the white pith, some pith is okay, yet the best tasting outcome is little-to-no pith).
  3. Thinly slice and julienne the peel, place in a saucepan.
  4. Cut oranges in half and juice the oranges, set juice aside for other uses.
  5. Scoop out the pulp and disgard the largest membrane parts, chop the pulp so that the pieces are no bigger than the julienne pieces
  6. Add pulp to the peels in the saucepan.
  7. Thinly slice and julienne the ginger (peeling the ginger is optional).
  8. Add ginger to the orange peel and pulp in the saucepan.
  9. Blanch the mixture 3 times by covering it with cold water, heat to low simmer for two to three minutes, drain, and do again two more times (i.e. cover with cold water, heat to low simmer, drain).
  10. After 3 times, drain the mixture well, put back on heat, allow excess moisture to evaporate, stir often.
  11. Add the tamarind paste, cook for 5 minutes, stirring constantly.
  12. Remove from heat when mixture is dry and starting to caramelize.
  13. Store in small air-tight container (freezer ziptop bag).
  14. Allow to cool before putting in refrige or freezer.

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