Imagine biting into a piece of candied orange peel, where the sweet citrus explosion dances on your tongue, mingling with a hint of zest that takes you on a nostalgic journey to sun-drenched orchards. The glossy texture glimmers as it catches the light, inviting you to savor its delightful crunch followed by the chewy richness that lingers long after each bite.
As I reminisce about my grandmother’s kitchen, the comforting aroma of simmering oranges fills the air, making every holiday gathering feel extra special. Candied orange peel is not just a treat; it’s the perfect companion for cozy evenings or festive celebrations, adding a burst of sunshine and flavor that promises to elevate any dessert or snack. Get ready for an unforgettable experience that will leave you craving more!
Why Is Candied Orange Peel So Irresistibly Good?
Delightfully unique in flavor, candied orange peel transforms everyday orange peels into a sweet sensation. Easy to make, with just three simple ingredients—organic oranges, sugar, and water—you’ll enjoy the process as much as the result. Versatile for snacking or garnishing desserts, it’s a crowd-pleaser that elevates any dish. Plus, time-efficient, this recipe takes just 90 minutes total, making it perfect for busy days when you crave a homemade treat!
Candied Orange Peel Ingredients
- For the Orange Peels
- 4 large oranges – Use organic oranges if possible for a more vibrant flavor and zest.
- For the Sugar Syrup
- 2 cups granulated sugar – This will create a sweet syrup that perfectly coats the orange peels.
- 1 cup water – Essential for dissolving the sugar and making the syrup.
- For the Coating
- 1 cup granulated sugar – This is for coating the cooked orange peels, adding extra sweetness and texture to your Candied Orange Peel.
How to Make Candied Orange Peel
1. Wash the oranges thoroughly and remove the peel in large strips, avoiding the white pith as much as possible. Choose organic oranges for the best flavor and quality.
2. Cut the peels into thin strips (about 1/4 inch wide). This will ensure they cook evenly and absorb the syrup beautifully.
Blanching Process:
3. Place the orange peels in a saucepan and cover with water. Bring to a boil and then drain. Blanching helps to remove any bitterness from the peels.
4. Repeat this blanching process two more times to reduce bitterness. Each round will make your candied orange peel sweeter and more enjoyable.
For the Sugar Syrup:
5. Combine 2 cups of granulated sugar and 1 cup of water in the same saucepan. Heat over medium until the sugar dissolves completely, creating a lovely syrup.
6. Add the blanched orange peels to the syrup and simmer for about 45 minutes until the peels are translucent and glossy, filling your kitchen with citrusy warmth.
Coat the Peels:
7. Remove the peels from the syrup and let them cool slightly. Roll them in 1 cup of granulated sugar to coat, giving them that delightful crunch.
8. Place the coated peels on a parchment-lined baking sheet to dry for several hours or overnight, allowing their flavors to deepen beautifully.
Optional: Enjoy these as a snack or garnish on desserts!
Exact quantities are listed in the recipe card below.
Expert Tips
- Choose Organic Oranges: Selecting organic oranges ensures a fresher, more vibrant flavor and minimizes pesticide exposure, enhancing your candied orange peel.
- Avoid the Pith: When peeling, be cautious to leave as little white pith as possible. Too much pith can lead to bitterness in your final product.
- Blanch Thoroughly: Don’t skip the blanching! This process significantly reduces bitterness. Ensure you repeat it three times for the best results.
- Simmer Gently: Keep the heat low while simmering in the sugar syrup. A gentle simmer helps the peels become perfectly translucent without burning.
- Drying Time Matters: Allow coated peels to dry for several hours or overnight. This step is crucial for achieving that delightful chewy texture in your candied orange peel.
- Sugar Coating Tips: Roll the warm peels in granulated sugar immediately after removing them from the syrup for optimal adherence and sweetness.
How to Store and Freeze Candied Orange Peel
- Room Temperature: Store your candied orange peel in an airtight container at room temperature for up to 1 week. Keep it away from direct sunlight.
- Fridge: For longer freshness, place the candied orange peel in a sealed jar in the fridge. It can last up to 2 weeks this way.
- Freezer: If you want to save some for later, freeze the candied orange peel in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 6 months.
- Coating Maintenance: To prevent moisture and stickiness, ensure the coating sugar remains dry. Always seal the container tightly after each use.
Candied Orange Peel Your Way
Feel free to let your imagination run wild as you customize these sweet, citrusy delights!
- Spicy Kick: Add a pinch of cayenne pepper to the sugar syrup for a surprising heat. This unexpected twist will elevate the flavors and make your taste buds dance!
- Herb Infusion: Infuse the sugar syrup with fresh rosemary or thyme for an aromatic touch. The herbal notes will complement the sweetness beautifully, giving your treat a gourmet flair.
- Chocolate Dip: After coating in sugar, dip half of each piece in melted dark chocolate. This decadent pairing transforms candied peel into an indulgent dessert that’s hard to resist.
- Zesty Lemon or Lime: Substitute half of the orange peels with lemon or lime peels for a refreshing citrus blend. The tangy notes will brighten up your candy and offer a delightful contrast.
- Nutty Crunch: Toss in finely chopped nuts like pistachios or almonds after coating in sugar. This adds a satisfying crunch and nutty flavor that harmonizes perfectly with the sweet citrus.
- Coconut Flakes: Roll the finished candied peels in toasted coconut flakes instead of granulated sugar. This creates a tropical twist that adds texture and an exotic taste.
- Vanilla Essence: Stir in a splash of vanilla extract to the boiling syrup for extra depth. The warm notes of vanilla will enhance the overall sweetness and aroma, making each bite even more delightful.
Make Ahead Options
Preparing Candied Orange Peel is an excellent option for meal prep enthusiasts, as many components can be made in advance to save you time. You can wash and peel the oranges, ensuring to remove the peel in large strips while avoiding the bitter white pith. Cutting the peels into thin strips (about 1/4 inch wide) and blanching them can also be done ahead of time—just remember to repeat the blanching process two more times to reduce bitterness. The sugar syrup, made from 2 cups of granulated sugar and 1 cup of water, can be prepared up to 3 days in advance, just store it in the refrigerator. Once you’re ready to finish your Candied Orange Peel, simply simmer the blanched peels in the syrup until they’re translucent, coat them in granulated sugar, and let them dry on a parchment-lined baking sheet for several hours or overnight. This way, you’ll have delightful treats ready for snacking or garnishing dishes whenever you need!
Candied Orange Peel Recipe FAQs
What type of oranges should I use for candied orange peel?
Using organic oranges is highly recommended to ensure that you avoid any pesticides or waxes on the skin. Look for large, firm oranges with vibrant color; they tend to have the best flavor and aroma.
How do I store my candied orange peels?
Once your candied orange peels are completely dry, store them in an airtight container at room temperature. They can last up to two weeks, but I bet they’ll be gone long before that! For longer storage, consider refrigerating them in a sealed bag.
Can I freeze candied orange peels?
Absolutely! To freeze your candied orange peels, place them in a single layer on a baking sheet to avoid sticking, then transfer them to an airtight container once frozen. They can be stored this way for up to three months—perfect for when you need a sweet treat!
What’s the best way to serve candied orange peel?
Candied orange peel makes a delightful snack on its own, but it can also be used as a garnish for desserts like cakes and ice cream. Try adding them to trail mixes or using them in baking recipes for added flavor and zest!
I find my candied peels too bitter; what can I do?
If your peels are too bitter, ensure you’re blanching them correctly. Blanching three times will help reduce bitterness significantly. If they still taste strong, consider soaking the blanched peels in sugar syrup longer—up to 60 minutes—to help mellow the flavor.
What is the serving size for this recipe?
This recipe yields about four servings, with each serving containing approximately 150 calories. Depending on how you choose to serve them, feel free to adjust your portions accordingly!
Candied Orange Peel
Ingredients
Method
- Wash the oranges thoroughly and remove the peel in large strips, avoiding the white pith as much as possible.
- Cut the peels into thin strips (about 1/4 inch wide).
- Place the orange peels in a saucepan and cover with water. Bring to a boil and then drain.
- Repeat this blanching process two more times to reduce bitterness.
- In the same saucepan, combine 2 cups of sugar and 1 cup of water. Heat over medium until the sugar dissolves.
- Add the blanched orange peels to the syrup and simmer for about 45 minutes until the peels are translucent.
- Remove the peels from the syrup and let them cool slightly. Roll them in granulated sugar to coat.
- Place the coated peels on a parchment-lined baking sheet to dry for several hours or overnight.
