Creative Ways to Use Your Delicious Candied Orange Peel

Do you remember those irresistible chocolate-covered orange slices? For me, they were a staple on my grandmother’s table at every special occasion, a sweet indulgence I could never pass up. The delightful burst of citrus perfectly complemented by rich, melt-in-your-mouth chocolate was always a true treat for the senses. But the appeal of candied orange peel extends far beyond just dipping in chocolate.

These glistening citrus gems can elevate a vast array of sweet creations. Consider incorporating them into traditional baking, much like the famous Oranjekoek – a delicious Frisian cookie whose very name and distinctive flavor come from these very candied oranges baked right into its dough. The sweet, slightly tangy chewiness adds incredible depth and a professional touch to any dessert.

Beyond traditional cookies, use them as a decorative element on cakes, cupcakes, or tarts. Finely chop them and fold into scone batter, muffin mixes, or even homemade granola for a zesty twist. Imagine them adorning a classic panettone or a festive fruitcake, bringing a burst of sunshine to your holiday baking. They also make a fantastic addition to homemade ice cream or a simple yogurt parfait. And, of course, they are perfectly delightful enjoyed on their own as a sweet, chewy snack. Luckily, this simple candied orange peel recipe means you can keep a jar of these versatile delights on hand whenever inspiration strikes!

Essential Ingredients for Perfect Sugared Orange Peels

Crafting exquisite candied orange peel doesn’t require a long list of obscure ingredients. In fact, its beauty lies in its simplicity, calling for only three primary components. While the detailed recipe card with precise measurements and comprehensive steps is available at the bottom of this page for your convenience, let’s dive into understanding the role of each ingredient to ensure your candied orange peel turns out perfectly every time.

• Oranges: The star of our show! Any sweet variety of oranges will work wonderfully for this recipe. Since we are primarily using the peel, and also the juice from the fruit, the subtle differences between sweet orange varieties won’t significantly impact the final product. Navel oranges, Valencia oranges, or even blood oranges (for a beautiful reddish hue) are excellent choices. For the best results, always opt for organic or untreated oranges to avoid any pesticide residues, and make sure to wash them thoroughly before peeling. The key is to get as much zest and as little of the bitter white pith as possible, which we’ll discuss in the preparation steps. This method is also highly adaptable; feel free to experiment with other citrus fruits like mandarins (tangerines), limes, or lemons to create a vibrant assortment of candied citrus peels. Each will offer its own unique flavor profile!
• Sugar: White granulated sugar is the most commonly used and recommended choice for its neutral flavor and ability to create a clear, shimmering syrup. However, for those looking to add an extra layer of flavor and a slightly different aesthetic, experimenting with other sugar types can be quite rewarding. Cane sugar or light brown sugar, for instance, will impart a subtle caramel note and a deeper, richer color to your candied orange peel. Keep in mind that using darker sugars will naturally change the final color of your candied orange peel once it’s dried, giving it a more rustic appearance. The sugar is crucial not just for sweetness but also for the preservation process, drawing out moisture and creating that delightful chewy texture.
• Water: Simple yet essential. Water is combined with the sugar to create the syrup that infuses the orange peels with sweetness and acts as a preserving agent. It’s also used in the initial boiling process to soften the peels and reduce their bitterness.

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

Creating your own batch of sugared orange peel is a rewarding process that’s much simpler than you might imagine. Follow these detailed steps to achieve perfectly tender, sweet, and beautifully translucent candied citrus. Remember, the full recipe with precise ingredient quantities and a printable version is conveniently located in the recipe card at the bottom of this article.

1. Prepare the Peels: Begin by carefully peeling your oranges. The goal is to remove as much of the bright orange zest as possible while minimizing the bitter white pith. A sharp vegetable peeler is ideal for this, allowing you to create long, thin strips. Once peeled, cut these strips into your desired size and shape – uniform strips or small cubes work well and are visually appealing. Make sure to collect the orange juice from the peeled oranges for later use in the syrup.

2. Blanching to Remove Bitterness: This is a crucial step for achieving the best flavor. Place the orange peels in a saucepan and cover them generously with cold water (about 3 inches or 10 cm above the peels). Bring the water to a rolling boil, then reduce the heat and simmer for 10 minutes. After simmering, drain the water thoroughly. This process is repeated three times. Blanching helps to soften the peels and, more importantly, leaches out the compounds responsible for the bitter taste, leaving you with a wonderfully mild citrus flavor.

3. Create the Sugar Syrup: In a clean saucepan, combine fresh water, the collected orange juice, and the granulated sugar. Heat this mixture over medium heat, stirring constantly, until all the sugar has completely dissolved and the liquid is clear. Once dissolved, bring the syrup to a gentle boil, then reduce the heat to a low simmer.

4. Candying the Peels: Add the blanched orange strips to the simmering sugar syrup. Allow them to cook gently in the syrup for approximately 30-45 minutes. During this time, the peels will become translucent, absorbing the sweet syrup and transforming into their candied state. Stir occasionally to ensure even cooking.

5. Drain and Preserve the Syrup: Carefully drain the candied orange peels from the syrup. Be sure to collect the leftover syrup, as it’s a valuable byproduct! This flavorful, aromatic syrup is perfect for making delicious iced tea, drizzling over cakes (like a vanilla pound cake for added moisture and flavor), stirring into yogurt, or even adding a unique sweetness to cocktails. You can genuinely go in all directions with this versatile citrus syrup.

6. Dry the Candied Peels: Line a baking tray with parchment paper. Spread the candied orange peels in a single layer over the parchment paper, ensuring they don’t touch too much. Allow them to air dry at room temperature overnight, or for at least 8 hours, though 24 hours is even better for a firmer texture. This drying process is what gives them their characteristic chewy bite and prevents them from being overly sticky.

7. Finish and Store: Once the peels are sufficiently dry and slightly firm, place some granulated sugar in a shallow bowl. Roll each candied orange peel in the sugar, coating it lightly. This final sugaring step prevents sticking and adds an extra sparkle. Store your homemade candied orange peels in an airtight container at room temperature. They are now ready to be enjoyed on their own, dipped in chocolate, or incorporated into your favorite baking recipes!

Expert Tips and Frequently Asked Questions for Candied Orange Peel

• Why Boil in Water (or Salted Water)? The multiple boiling steps, sometimes referred to as blanching, are essential for two main reasons: to soften the tough orange peel and, more importantly, to remove its inherent bitterness. Some recipes suggest a first boil in salted water for this purpose. However, in my experience, boiling in plain water three times is equally effective, and I haven’t noticed a significant difference in bitterness. The most crucial factor for avoiding bitterness is to peel the oranges as thinly as possible, minimizing the amount of white pith (the spongy layer between the zest and the fruit) that remains on the peel. A good quality vegetable peeler is your best friend here!
• My Candied Orange is Soft – Is that Normal? Yes, absolutely! When you first remove the orange peels from the sugar syrup, they will be quite soft and pliable. They only begin to harden and develop their characteristic chewy texture as they air dry. The longer they dry, the firmer they will become. If you prefer a softer, more jelly-like texture, you can shorten the drying time. For a firmer, more candy-like texture, extend the drying time up to 24 hours.
• How to Store Candied Orange Peel for Longevity: You have a couple of excellent options for storage to maximize freshness and flavor.
  1. Sugared and Airtight: As described in the recipe, once dried and rolled in sugar, store the peels at room temperature in an airtight container (like a glass jar or a sealed plastic box). This method keeps them fresh for up to one month in a cool, dark pantry.
  2. In Syrup: Alternatively, you can store the candied peels submerged in the leftover syrup from the cooking process. Place them in a clean, airtight container in the refrigerator, ensuring they are completely covered by the syrup. This method extends their shelf life significantly, keeping them good for up to 6 months. When you’re ready to use them, simply take them out of the syrup an hour or two beforehand and let them dry on a rack or parchment paper to lose excess stickiness.
  3. Freezing: For even longer storage, place sugared and dried candied peels in an airtight container or freezer bag and freeze for up to 3 months. When thawed at room temperature, they might soften and become a bit sticky as the sugar slightly dissolves. A quick air dry or a light roll in fresh sugar can restore their texture.
• Does the Preserving Jar Need to Be Sterile? For storing the sugared and dried peels at room temperature, a sterile preserving jar isn’t strictly necessary. Any clean, airtight container will do the trick. The high sugar content acts as a natural preservative, preventing spoilage. However, if you choose to store them in the refrigerator submerged in syrup, a clean, well-sealed jar is recommended for optimal freshness, though sterilization isn’t crucial given the sugar content.
• Creative Uses for Leftover Syrup: Don’t let that fragrant, golden syrup go to waste! It’s a treasure trove of citrus flavor.
  • Preservation: As mentioned, you can store the candied orange peels directly in this syrup.
  • Baking Enhancer: Drizzle it over cakes (especially vanilla or almond cakes) to add moisture and a lovely orange aroma. It’s fantastic for soaking sponge cakes.
  • Beverages: Stir it into iced tea or lemonade for a refreshing citrus kick. It also makes a wonderful base for homemade cocktails or mocktails.
  • Dessert Topping: Spoon it over yogurt, ice cream, pancakes, waffles, or even fresh fruit for an elevated treat.
  • Sweetener: Use it as a natural sweetener in hot tea or in any recipe where you want to add a touch of citrus.

  The possibilities are truly endless, allowing you to get maximum value and flavor from your orange peels!

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Candied Orange Peel

Andréa