If you are looking for a delightful and surprisingly simple treat to brighten your day, this Candied Orange Peel Recipe is just the ticket. Combining the zesty vibrancy of fresh orange peels with the sweet charm of sugar, this recipe transforms what could be kitchen scraps into a sensational, chewy, and tangy confection. Whether you nibble them straight, use them to jazz up desserts, or gift them to friends, these candied orange peels add a burst of flavor and sunshine that’s totally irresistible.
Ingredients You’ll Need
Getting started on this Candied Orange Peel Recipe is a breeze, thanks to the few but thoughtfully chosen ingredients. Each element plays a key role in creating that perfect balance of sweetness, texture, and bright color that makes candied orange peel so special.
- 4 large oranges: Preferably organic to avoid pesticides and ensure the peels are as pure and flavorful as possible.
- 2 cups granulated sugar: Used both to make the syrup that gently cooks the peel and for that signature sweet coating.
- 1 cup water: Essential to dissolve the sugar and create a syrupy base for simmering the peels.
- Additional granulated sugar as needed: For coating the peels, giving them that delightful crunchy finish.
How to Make Candied Orange Peel Recipe
Step 1: Preparing the Orange Peels
The first step is all about getting those oranges ready. Wash each orange thoroughly to remove any wax or residues because you want only pure, clean peel flavors to shine through. Slice off both ends and cut each orange into quarters. Now, carefully remove all the juicy flesh, but keep the peel intact—it’s the star of the show here! Peel off the thick white pith as much as you can because this part is bitter and can take away from that sweet-tart balance we aim for. Finally, slice the peels into uniform strips about half an inch wide so they cook evenly and look inviting.
Step 2: Simmering the Peels in Syrup
Next, it’s time to make a simple syrup by bringing together the water and sugar in a medium saucepan. Stir until the sugar melts completely, then add your prepared orange peels. Lower the heat and let the peels simmer gently for 45 to 60 minutes. This slow cooking process softens them until they turn tender and translucent, releasing their lovely citrus oils into the syrup. Watching this transformation is almost magical and fills your kitchen with the best aroma.
Step 3: Draining and Coating
Once your peels have reached that perfect tender state, use a slotted spoon to lift them out of the syrup. Place them on a parchment-lined baking sheet to drain off excess syrup—this helps prevent stickiness later. While still warm, toss the peels in additional granulated sugar, coating each piece with that classic sugary sparkle. This step seals in sweetness and adds a subtle crunch to each bite.
Step 4: Cooling and Storing
Allow the candied peels to cool completely at room temperature. This final wait helps them firm up just right. When cooled, store them in an airtight container, layering parchment paper between to prevent sticking. Proper storage keeps your candied orange peels fresh and ready for whenever the craving strikes.
How to Serve Candied Orange Peel Recipe
Garnishes
Candied orange peels make wonderful garnishes that brighten up both sweet and savory dishes. Try using them to dress up a chocolate cake or sprinkle them over ice cream to add a zesty pop. They also look beautiful threaded onto cocktail picks for a festive touch in drinks.
Side Dishes
While typically enjoyed as a sweet snack, candied orange peels can accompany cheese boards or charcuterie platters wonderfully. Their citrusy sweetness contrasts beautifully with sharp cheeses and rich meats, providing a refreshing palate cleanser between bites.
Creative Ways to Present
For a gift or special event, consider packaging your candied orange peels in pretty jars tied with ribbons. Alternatively, chop them finely and stir them into yogurt, oatmeal, or baked goods like muffins and scones for a delightful citrus twist everyone will love.
Make Ahead and Storage
Storing Leftovers
After making your beautiful batch of candied orange peels, keep them in an airtight container lined with parchment paper to prevent sticking. Stored this way at room temperature, they should stay fresh and delectably chewy for up to two weeks.
Freezing
You can absolutely freeze candied orange peels if you want to keep them longer. Just place them in a freezer-safe bag or container with parchment layers, and they’ll maintain their flavor and texture for up to three months. When ready, thaw them gently at room temperature.
Reheating
While candied orange peels are often enjoyed as-is, if you want to warm them up slightly to soften or rehydrate, use a low oven heat or briefly microwave in short bursts. Just be careful not to melt the sugar coating or dry them out.
FAQs
Can I use regular oranges instead of organic?
Yes, but organic oranges are recommended because you are using the peels and want to avoid pesticide residues. If using non-organic, wash very well and consider blanching the peels briefly before candying.
Is it necessary to remove all the white pith?
Removing as much pith as possible is ideal because the pith tastes bitter and can overpower the sweetness. A little left on won’t ruin the recipe but aim to take off the thick, spongy parts.
How long do candied orange peels last?
Stored properly in an airtight container, they last about two weeks at room temperature and up to three months if frozen. Keep an eye out for any signs of mold or stickiness beyond these times.
Can I use lemon or grapefruit peels instead?
Absolutely! This method works wonderfully with all kinds of citrus peels. The flavor and sweetness may vary slightly, but the process remains the same and delicious.
What can I do with the leftover syrup?
The syrup is full of citrus flavor and can be used to sweeten tea, drizzle over pancakes, or in cocktails. Just refrigerate it in a sealed jar and use within a week for best taste.
Final Thoughts
Making this Candied Orange Peel Recipe is such a rewarding and joyful kitchen adventure. It’s amazing how a few simple ingredients and some patience turn humble orange peels into a sweet treat bursting with flavor and texture. I hope you take the plunge and try making these yourself – they truly bring a little sunshine and sweetness to any day!
Print
Candied Orange Peel Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these homemade Candied Orange Peels, a sweet and tangy treat perfect for snacking or garnishing desserts. Made with fresh oranges simmered in a simple sugar syrup until tender and translucent, then coated with granulated sugar for a delightful crunch. This recipe guides you through easy steps to transform orange peels into a delicious confection that can be stored and enjoyed for weeks.
Ingredients
Orange Peels
- 4 large oranges (Preferably organic to avoid pesticides)
- as needed tablespoons additional sugar (For coating the candied peels)
Sugar Syrup
- 2 cups granulated sugar
- 1 cup water
Instructions
- Preparation: Wash the oranges thoroughly to remove any wax or pesticides, ensuring the peels are clean and safe for use.
- Peeling: Slice off the ends of each orange and cut into quarters. Carefully remove the flesh while keeping the peels intact for candying.
- Pith Removal: Remove excess white pith from the inside of the peels to reduce bitterness, leaving some thin white layer to maintain structure.
- Cutting: Slice the peels into strips approximately half an inch wide to promote uniform cooking.
- Making Syrup: In a medium saucepan, combine the water and sugar. Bring to a gentle boil over medium heat, stirring until the sugar completely dissolves.
- Simmering: Add the orange peel strips to the sugar syrup, reduce the heat to low, and simmer gently for 45 to 60 minutes. Cook until the peels are tender, translucent, and infused with sweetness.
- Preparing Baking Sheet: Line a baking sheet with parchment paper to prepare for the candied peels after cooking.
- Draining: Using a slotted spoon, remove the peels from the syrup and transfer them to the prepared baking sheet, allowing excess syrup to drip off naturally.
- Sugar Coating: While the peels are still warm, toss or sprinkle them with additional granulated sugar to coat them evenly for added texture and sweetness.
- Cooling: Let the candied orange peels cool completely at room temperature until they firm up and can be handled comfortably.
- Storing: Store the cooled peels in an airtight container, layering them with parchment paper to prevent sticking and preserve freshness.
Notes
- Using organic oranges is recommended to avoid pesticides since the peel is used.
- Removing excess pith is crucial to prevent bitterness in the final product.
- Simmer gently to prevent burning the sugar syrup or overcooking the peels.
- Coating with sugar while warm helps the sugar adhere properly to the peels.
- Candied peels can be stored for several weeks if kept in an airtight container.
- These peels can be used as a garnish for desserts, in baked goods, or as a sweet snack.
