Unleash the Versatility: Delicious Uses for Homemade Candied Orange Peel

Remember those elegant orange slices delicately covered in rich dark chocolate? For many, these classic treats were a staple at family gatherings, an irresistible combination of zesty citrus and decadent cocoa. Homemade candied orange peel elevates this experience, offering a burst of pure, concentrated orange flavor that pairs exquisitely with chocolate.

But the culinary journey with this sweet citrus delight doesn’t end there! Candied orange peel is a remarkably versatile ingredient, perfect for a multitude of sweet applications. It’s an essential component in traditional European baking, lending its distinctive aroma and taste. Take for instance, the famous “Oranjekoek,” a delightful Frisian cake that owes its name and much of its character to the candied orange baked within. Beyond specific recipes, these glistening orange strips can be:

• Chocolate-Dipped Delights: A timeless classic. Dip them in melted dark, milk, or white chocolate for an elegant dessert or gift.
• Baking Booster: Incorporate chopped candied orange peel into cakes, muffins, scones, panettone, fruitcakes, and cookies for a vibrant citrus note and chewy texture.
• Garnish Galore: Use whole strips or finely diced pieces to beautifully adorn tarts, cupcakes, ice cream, and other desserts.
• Sweet Snack: Enjoy them on their own as a naturally sweet, chewy, and satisfying treat.
• Beverage Enhancer: A few pieces can add a sophisticated touch to hot tea, mulled wine, or even craft cocktails.
• Granola & Yogurt Topping: Chop finely and sprinkle over homemade granola, yogurt, or oatmeal for a flavorful twist.

The beauty of this recipe lies in its simplicity, allowing you to whip up a batch quickly and easily, ensuring you always have this delightful ingredient on hand.

Essential Ingredients for Perfect Candied Orange Peel

Creating exquisite candied orange peel doesn’t require a long list of exotic items. In fact, you only need three core ingredients. Below, we’ll delve into each one to ensure you select the best for a superior result. For precise measurements and detailed instructions, scroll down to the full recipe card at the bottom of this page.

• Oranges: The star of our show! For this recipe, any sweet variety of orange will work wonderfully. Navel, Valencia, or even Cara Cara oranges are excellent choices due to their thick, flavorful peels and sweet juice. While we primarily use the peel, the juice is also incorporated into the syrup, so a good, juicy orange is always a plus. The key to successful candied peel is starting with fresh, unblemished fruit. Look for oranges that feel heavy for their size, indicating a good amount of juice. This recipe is also highly adaptable; feel free to experiment with other citrus fruits like mandarins (tangerines), limes, or lemons for different flavor profiles. When using smaller citrus, simply adjust the quantity to achieve a similar volume of peel.
• Sugar: White granulated sugar is the most common and recommended choice for its neutral flavor and ability to create a clear, glistening syrup that highlights the vibrant color of the orange peel. However, don’t shy away from experimenting with other types of sugar! Cane sugar can add a subtle depth, while light brown sugar will impart a hint of molasses and a slightly darker hue to your candied peel. The type of sugar you choose will influence both the final flavor accent and the color of your dried candied orange peel.
• Water: While not explicitly listed as a “main ingredient” in the original “three ingredients” count, water is crucial for both the blanching process (removing bitterness) and creating the sugar syrup. Use filtered water if your tap water has a strong taste, as this can affect the final flavor of your syrup and, consequently, your candied peel.

With these simple, high-quality ingredients, you’re well on your way to creating irresistible homemade candied orange peel!

Step-by-Step Guide: How to Make Sugared Orange Peel

Crafting sugared orange peel is a process that’s more straightforward than you might imagine, yielding incredibly rewarding results. We’ll guide you through each stage, from preparing the oranges to achieving perfectly preserved, sweet citrus strips. Remember, the comprehensive recipe card with exact measurements and detailed instructions is available at the very bottom of this blog post.

1. Peeling and Cutting: Begin by carefully peeling your oranges. The goal is to remove as much of the bright orange zest as possible while leaving behind the bitter white pith. A vegetable peeler or a sharp paring knife can help you achieve thin, clean strips. Once peeled, cut the strips into your desired size – thicker strips for a chewier texture or thin shreds for a delicate garnish.
2. Blanching to Remove Bitterness: This is a crucial step to reduce the natural bitterness of the orange peel. Place the cut peels in a saucepan and cover them generously with cold water. Bring the water to a boil, then reduce the heat and simmer for about 10 minutes. Drain the water and repeat this process two more times (for a total of three boils). This multiple blanching process helps leach out the bitter compounds, leaving you with a more palatable candied peel.
3. Creating the Syrup: In a clean saucepan, combine fresh water, the juice from your peeled oranges, and sugar. Heat this mixture over medium heat, stirring continuously until the sugar is completely dissolved. Once dissolved, bring the syrup to a gentle boil, then lower the heat to a simmer.
4. Simmering the Peels: Add the blanched orange strips to the simmering syrup. Ensure they are fully submerged. Allow the peels to gently simmer in the sweet syrup for approximately 30 minutes. During this time, the peels will absorb the sugar, becoming translucent and wonderfully sweet.
5. Draining and Drying: Once simmered, carefully drain the orange strips, but don’t discard that precious syrup! (More on its uses below.) Spread the glistening orange pieces in a single layer on a baking tray lined with parchment paper. This step is vital for achieving the desired texture. Allow them to air dry at room temperature overnight, or for at least 8 hours, though 24 hours is ideal for a firmer, chewier result.
6. Sugaring and Storing: Once thoroughly dried, the candied orange peels will be slightly tacky. Place some granulated sugar in a shallow bowl and roll each orange strip in it, ensuring an even coating. This prevents sticking and adds a beautiful sparkle. Store your finished candied orange peel in an airtight container at room temperature.

Expert Tips & Troubleshooting for Candied Orange Peel

• Taming the Bitterness: The triple blanching method is highly effective for removing bitterness. Some recipes suggest adding a pinch of salt to the first boil, but as the original recipe notes, the difference is often negligible. The most important factor is to peel the oranges as thinly as possible, minimizing the amount of white pith (albedo) that remains on the peel, as this is the primary source of bitterness. A high-quality vegetable peeler can be your best friend here.
• Achieving the Perfect Texture: When fresh out of the syrup, your candied orange peels will be soft and pliable. Their final texture — from chewy to slightly firm — largely depends on the drying time. The longer they air dry, the firmer they will become. For a chewier consistency, 8-12 hours might suffice. For a more robust, harder candy-like texture, extend drying to 24 hours or even a bit longer in a dry environment.
• Storage Secrets: You have a couple of excellent options for storing your homemade candied orange peel:
  • Sugar-Coated (Room Temperature): Roll the dried peels in sugar as described in the steps, then store them in an airtight container at room temperature in a cool, dark place. They will keep beautifully for up to one month.
  • In Syrup (Refrigerator): If you prefer to keep them softer or want to extend their shelf life significantly, store the peels submerged in the leftover syrup in a clean, airtight container in the refrigerator. This method can preserve them for up to 6 months. Just remember to take them out an hour or two before use and let them dry slightly if you want a firmer texture.
• Sterile Jars: A Myth Debunked: While sterilization is often emphasized for canning, it’s not strictly necessary for candied orange peel, especially when stored sugar-coated at room temperature or in the fridge. The high sugar content acts as a natural preservative, preventing spoilage. Any clean, airtight container will do the job perfectly.
• Beyond the Peel: Uses for Leftover Syrup: Do NOT discard the aromatic, sweet syrup left over from cooking the peels! It’s liquid gold!
  • Preserving: As mentioned, it’s excellent for storing extra candied peels.
  • Cake Glaze: Drizzle it over a vanilla cake, pound cake, or fruit tart for an extra layer of moisture and citrus flavor.
  • Beverage Sweetener: Stir it into iced tea, lemonade, or a sparkling water for a refreshing and fragrant drink. It also works wonders in cocktails, adding a unique citrus-sweet note.
  • Breakfast Boost: Swirl it into yogurt, oatmeal, or drizzle over pancakes and waffles.
  • Dessert Sauce: Serve it warm over ice cream or fruit salads.

  The possibilities truly are endless for this delightful byproduct!

• Nutritional Value: Please note that the nutritional values provided in the recipe card below are an estimate for a 6 oz (150 gram) jar of candied orange peels, including any residual syrup. The actual values can vary based on orange size, sugar absorption, and preparation methods.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

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Andréa