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With only four ingredients and less than an hour of cook time, it's easier to make Candied Orange Peel than you might think! Delightfully sweet-and-sour crystallized orange peel makes a perfect fancy food gift or can be used for baking. I'll give you tips on how to dry them in as little as two hours, too!
Jump to:
- Why make my candied orange peels?
- Candied Orange Rind Ingredients
- How to Make Candied Orange Peel
- Sugared Orange Peel Recipe Tips
- Frozen Candied Orange Peels
- What to Serve with Candied Orange Peels
- Storing Candied Citrus Peels
- Candied Orange Peel Recipes FAQ
- What do you think about candying orange peels?
- Crystallized Orange Peel
- Candied Orange Peel
- Reviews
Why make my candied orange peels?
- Candying orange peels is easy: It really doesn't get easier than this! Give the peels a quick blanch in plain boiling water to wash all the bitterness out of the pith, toss the blanched orange peels in homemade simple syrup, and leave them to simmer. Then all you need to do is toss them in sugar and let them dry! Oh, and feast on all those oranges....mmm!
- Homemade candied orange peel is fresher: If you've ever bought store-bought candied fruit, you know that sometimes, it can be crumbly, soft, or a little stale-tasting. By making homemade candied orange peel, you don't have to worry about the flavor or texture. It's always bright, flavorful, crisp, and super fresh, so you can enjoy incredibly aromatic candied orange peels whenever you want!
- Candying orange peels reduces food waste: You might not think that throwing away an orange peel is that wasteful, but honestly, when you realize you can make them into a delicious treat like these candied orange peels, your perspective will change. Not only do you use the orange peels, but you can also bottle up and save the syrup to pour into drinks or over desserts and pancakes. Homemade orange syrup is so tasty!
- Candied orange peels smell incredible: Okay, this is a bit of a random one, but seriously. Make these candied orange peels right before company comes over or while you're cleaning the house and your entire home will smell incredible. As a bonus, you can hand out gift baggies of orange peel to your guests on the way out!
Candied Orange Rind Ingredients
- Oranges: It's important to pick nice oranges! I prefer Naval oranges, as they tend to have the thickest peel. You'll want thick, sturdy, brightly colored peels that aren't too squishy.
- White sugar: Plain white sugar works great. You don't need to use anything fancy! Check out my tips down below for how to turn it into superfine sugar on your own!
- Water: If you can, use filtered water. Any mineral flavors in the water will infuse into the syrup, so it's important that the water is flavorless and clear.
- Vanilla extract: My secret ingredient for the most delicate, flavorful candied orange peel! Adding just a tiny bit of vanilla gives the peels an incredible vanilla aroma that truly sets them apart.
How to Make Candied Orange Peel
1: Peel the Oranges
Using a paring knife, trim off the tops and bottoms of the orange. Then, use a vegetable peeler to peel the oranges from top to bottom, into 2-4 inch segments. Press the peeler firmly against the orange to collect nice wide strips.
2: Slice Peels
Remove as much of the white pith as you can with your paring knife, then slice the strips again into even, thin slices, about ¼ inch thick.
3: Blanch the Peels
Prepare a bowl of ice water in the sink. Then, place a pot of water on the stove over high heat, and bring to a boil. Once boiling, add the peels. Let them boil for only a few seconds before removing them and dunking them in the ice water.
4: Repeat
Repeat the process of placing the peels in the boiling water and then ice water 2-3 more times. This process removes the bitterness from the pith without leaching out any of the flavor of the rind. You can skip blanching if you're able to completely peel the pith away from the orange, but this can be difficult.
5: Make Syrup
Place the pot back on the stove over medium heat, and add the measured filtered water and sugar. Then add the peels, and bring to a simmer.
6: Simmer Peels
Let the peels simmer for 20-30 minutes. The peels are done once they're nice and soft, but still vibrant in color.
7: Add Vanilla
Add in the vanilla, and take the pot off the heat. Let the peels rest in the syrup for another 10 minutes.
8: Remove and Cool
Using tongs or a slotted spoon, remove the peels from the sugar syrup and place on a wire rack with a baking sheet or parchment paper underneath. Let cool for 5 minutes.
9: Sugar Coat
Once the peels are cool enough to handle, pour the remaining sugar in a bowl and toss the peels in the sugar until well coated. If you want, you can pulse the sugar in a blender first to make a finer grain.
10: Dry and Store!
Place the sugar-coated peels back on the wire rack, and let rest in a well ventilated area for 1-2 days, or until the peels are completely dry. You'll know they're dry when they're no longer tacky or sticky to touch. Store, and enjoy!
Sugared Orange Peel Recipe Tips
- You can skip blanching the peels if you completely remove the white pith! If that's possible entirely depends on the thickness of the peel. Thinner peels will need to be blanched, as the pith is almost impossible to remove!
- You can just toss the peels in white sugar, but if you prefer, you can make your own superfine sugar by putting sugar in a blender or food processor and pulsing it a few times. Just don't overdo it, or you'll end up with powdered sugar!
- Drying the peels takes time! Place the drying peels in a well-ventilated location, preferably in the sun. It will take up to two days for them to dry out completely. For a faster drying method, place the peels in the oven at the lowest temperature it can go for 2 hours.
- You can use this recipe for any sort of citrus! I like making candied lemon peels or candied grapefruit peels by following the same steps. Just make sure to thoroughly blanch the peels- bitter and sour fruits will take up to 4-5 blanches to remove the severely bitter flavor.
Frozen Candied Orange Peels
Save up those orange peels! Every time you juice an orange or slice one up to eat, cut the peel away and stash them in a bag in the freezer. They'll last up to two months, letting you collect plenty of peel to candy!
What to Serve with Candied Orange Peels
These candied citrus peels are great for eating on their own or giving away for a classic Christmas gift, but they're even better used as ingredients in other recipes!
- Top drinks with crystallized orange peels for a beautiful garnish (how about a Mangonada?).
- Chop them up to mix into scones or cookies.
- Sprinkle chopped bits over ice cream.
- Use them as beautiful and delicious garnishes on cakes.
- You can even dip them in melted dark chocolate for chocolate dipped candied orange peels, like a French chocolatier!
- Don't forget the excess syrup! Infused with vanilla and orange, the syrup left over from the candying process is perfect for lattes, pancakes, french toast, and so much more.
- Making a cake? Mix the syrup into the frosting! Get creative, and have fun!
Storing Candied Citrus Peels
- Candied orange peel can be stored one of two ways: in the pantry or in the freezer! It doesn't last longer in the refrigerator versus the pantry, but the freezer will extend the freshness significantly.
- Pantry: You can store candied orange peels in the pantry by placing them in an airtight container for up to 2 weeks.
- Freezer: Place the candied peels in an airtight container or freezer-safe plastic bag and freeze for up to 2 months! This is a great way to store peels that you plan to give away for gifts or save for a family gathering.
Candied Orange Peel Recipes FAQ
Almost any type of citrus peel can be candied in the same way, but keep in mind the bitterness of the fruit! A citrus like lemon, grapefruit, or lime will have a very bitter skin. To ensure the peels aren't too bitter, blanch them at least 4-5 times.
Yes! To quick-dry orange peels, you can place them on a baking tray in the oven at the lowest possible heat for 2 hours. This will dry the peels out much faster. Just be careful to remove them before they burn!
If you want a candied orange peel with a little more zest or bite, there are lots of ways to change up the flavor. Spritzing the dried peels with lemon juice, or add orange extract to the syrup to bring in a little more of the sour bite. Alternatively, you can add cinnamon, chai tea bags, or other spices to the syrup to infuse the candied peels with more flavors.
What do you think about candying orange peels?
I want to hear from you! What are your favorite ways to use candied orange peel and orange syrup? What flavorings do you add to the syrup for that perfect balance of sweet and sour? Leave your experiences in the comments, and I'd love to include your suggestions!
If you enjoyed the recipe, leave a comment and a rating below!
Crystallized Orange Peel
I've always thought candied orange peel is exclusively a fancy treat you find on elegantly decorated cakes or in gift baskets tied with a bow, but the truth is, it's actually very easy to candy orange rinds!
Crystallized orange peels use nothing but the rind of the orange and super simple ingredients. All you have to do is perfect the method, and after plenty of testing (and many bags of oranges), I've found all of the little secrets that make this treat the best it can be.
What inspired me to try candying orange peels was the realization that it's so easy to candy anything you want. I love making candied bacon, candied yams, candied pineapple slices, candied strawberries, candied apples… the list goes on. So trust me: it's easy, budget-friendly, and worth it!
Candied Orange Peel
Video
Equipment
- Slotted spoon
Ingredients
- 4 large Oranges
- 4 cups Granulated sugar - divided
- 3 cups Water
- 1 teaspoon Vanilla extract
Instructions
- Using a paring knife, trim off the tops and bottoms of the orange. Then, use a vegetable peeler to peel the oranges from top to bottom, into 2-4 inch segments. Press the peeler firmly against the orange to collect nice wide strips.4 large Oranges
- Remove as much of the white pith as you can with your paring knife, then slice the strips again into even, thin slices, about ¼ inch thick.
- Prepare a bowl of ice water in the sink. Then, place a pot of water on the stove over high heat, and bring to a boil. Once boiling, add the peels. Let them boil for only a few seconds before removing them and dunking them in the ice water.
- Repeat the process of placing the peels in the boiling water and then ice water 2-3 more times. This process removes the bitterness from the pith without leaching out any of the flavor of the rind.
- Place the pot back on the stove over medium heat, and add the measured filtered water and sugar. Then add the peels, and bring to a simmer.4 cups Granulated sugar,3 cups Water
- Let the peels simmer for 20-30 minutes. The peels are done once they're nice and soft, but still vibrant in color.
- Add in the vanilla, and take the pot off the heat. Let the peels rest in the syrup for another 10 minutes1 teaspoon Vanilla extract
- Using tongs or a slotted spoon, remove the peels from the sugar syrup and place on a wire rack with a baking sheet or parchment paper underneath. Let cool for 5 minutes.
- Once the peels are cool enough to handle, pour the remaining sugar in a bowl and toss the peels in the sugar until well coated. If you want, you can pulse the sugar in a blender first to make a finer grain.
- Place the sugar-coated peels back on the wire rack, and let rest in a well ventilated area for 1-2 days, or until the peels are completely dry. You'll know they're dry when they're no longer tacky or sticky to touch. Store, and enjoy!
Notes
- You can skip blanching the peels if you completely remove the white pith! If that's possible entirely depends on the thickness of the peel. Thinner peels will need to be blanched, as the pith is almost impossible to remove!
- You can just toss the peels in white sugar, but if you prefer, you can make your own superfine sugar by putting sugar in a blender or food processor and pulsing it a few times. Just don't overdo it, or you'll end up with powdered sugar!
- Drying the peels takes time! Place the drying peels in a well-ventilated location, preferably in the sun. It will take up to two days for them to dry out completely. For a faster drying method, place the peels in the oven at the lowest temperature it can go for 2 hours.
- You can use this recipe for any sort of citrus! I like making candied lemon peels or candied grapefruit peels by following the same steps. Just make sure to thoroughly blanch the peels- bitter and sour fruits will take up to 4-5 blanches to remove the severely bitter flavor.
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