Candied Orange Peel Recipe: A Small-Batch Homemade Treat for Cozy Moments
Introduction (H2):
There are smells that carry you straight back to someone’s kitchen: the bright, citrusy lift of orange peel simmering in syrup, a ribbon of steam rising from a pan, and the first sugar-sparkle on a cooling rack. This Candied Orange Peel Recipe lives in that warm place for me — part homemade recipe, part family ritual. Within the first 100 words I want you to feel the scent and know this is simple, comforting, and something you can make for an indulgent treat or a festive dish. If you like small preserves alongside sweets, you might enjoy my take on an apple compote recipe too; for now, let the orange peels lead the way.
Why You’ll Love This Recipe (H2):
- It’s a cozy favorite that turns a simple fruit peel into something special and nearly addictive.
- Works as a quick family project — kids can help strip peels and dust sugar.
- Makes a beautiful edible gift for holidays or a thoughtful addition to desserts.
- A little goes a long way; a small batch yields many uses: garnish, snack, or baking boost.
- It’s a homemade recipe that feels indulgent but uses basic pantry ingredients.
Ingredients with Notes (H2): Candied Orange Peel Recipe Ingredients
- 4 large organic oranges — use unwaxed fruit if possible for the cleanest peel.
- 1 1/2 cups granulated sugar, plus extra for finishing — regular sugar is fine; superfine dissolves faster.
- 1 cup water — filtered if your tap is heavily chlorinated.
- 1/4 teaspoon salt — enhances brightness.
- 1 teaspoon vanilla extract or 1 cinnamon stick (optional) — vanilla for warmth, cinnamon for a festive dish twist.
- Optional: dark chocolate for dipping, or zest of an additional orange for extra aroma.
Substitutions and notes: If you prefer a healthier option, reduce the sugar in the poaching syrup slightly and finish with a light glaze of honey; the texture will be a touch different but still lovely. For a citrus mix, use lemons or grapefruits alongside the oranges.
Prep and Cook Time (H2):
- Prep time: 20 minutes (peeling and blanching)
- Cook time: 45–60 minutes (simmering and drying)
- Total time: about 1 hour 15 minutes to 1 hour 30 minutes
This isn’t a quick family meal in the microwave sense, but the hands-on time is short and the reward is long-lasting. Much of the process is patient simmering, which gives you time to sip tea, set out pretty jars, or tell stories while the kitchen fills with that citrus perfume.
Step-by-Step Cooking Instructions (H2): Candied Orange Peel Recipe Instructions
- Wash and dry the oranges. Using a sharp knife or vegetable peeler, remove the peel in long strips, trying to leave as much white pith behind on the fruit as possible. Reserve the fruit for snacking or juice.
- Trim the peels into even strips about 1/2 inch wide. Place them in a saucepan and cover with cold water. Bring to a boil and boil for 2 minutes, then drain. Repeat this blanching step two more times to remove bitterness; you’ll notice the aroma becoming sweeter each time.
- In the same saucepan, combine 1 cup water and 1 1/2 cups sugar with the salt. Add the blanched peels and bring to a simmer over medium-low heat. Stir until the sugar dissolves. Add vanilla or a cinnamon stick if using.
- Simmer gently, uncovered, until the peels become translucent and the syrup thickens — about 40–60 minutes. You will see the syrup reduce and bubble; this is when your kitchen starts smelling incredible.
- Remove peels with a slotted spoon and lay them on a cooling rack set over a baking sheet to catch drips. If you like a sugared finish, toss warm peels in a shallow bowl of sugar until coated, then return to the rack to set.
- For chocolate-dipped peels, melt dark chocolate in a double boiler and dip peels halfway. Place on parchment to harden. Store as directed below.
Tip: If the syrup becomes too thick before peels are translucent, add a splash of water to loosen it. You’re aiming for a glossy syrup that clings lightly to the peel.
Tips and Variations (H2):
- Seasonal twist: add a star anise and a strip of lemon peel for winter holiday warmth.
- Healthier swap: reduce sugar to 1 cup and finish with a light honey glaze; texture will be softer.
- Flavor upgrade: infuse the syrup with a sprig of rosemary or a few cloves for an aromatic twist.
- Make it vegan by ensuring any chocolate used is dairy-free.
Serving Ideas (H2):
Candied orange peel is a cozy favorite on its own with afternoon tea, an indulgent treat dipped in chocolate for a dessert platter, or chopped and folded into baked goods like cakes and biscotti. For a festive dish, thread peels onto wooden picks as cocktail garnishes. It also pairs beautifully with nutty cheeses for a small-plate moment. If you enjoy contrasting textures, try this next to a crisp salad — consider the bright crunch of an apple walnut salad at a holiday brunch.
Storage and Reheating (H2):
Store cooled candied peels in an airtight jar at room temperature for up to two weeks, or in the refrigerator for up to a month. If you’ve dipped them in chocolate, keep them cool and airtight to prevent bloom. You can freeze plain candied peels in a single layer on a tray and then transfer to a freezer bag for up to three months. Thaw at room temperature before using.
Chef’s Pro Tips (H2):
- Blanch three times to remove bitterness — patience here equals a clean, bright flavor.
- Use a shallow pan so the peels lie in a single layer and cook evenly.
- Keep the heat low during simmering; a gentle bubble prevents the syrup from caramelizing too dark.
- Dry peels well on a rack before sugaring to avoid clumps.
- For even prettier gifts, cut the peels into uniform lengths and tie with baker’s twine.
FAQs (H2):
Q: Can I use regular supermarket oranges?
A: Yes, but if the peel has been waxed, scrub well or choose organic unwaxed fruit for best results.
Q: How sweet will this be — can I reduce sugar?
A: You can reduce sugar slightly, but it will affect texture. For a less sweet, softer result, try 1 cup sugar with a honey glaze finish.
Q: Are candied peels gluten-free and vegetarian?
A: Yes — the basic recipe is naturally gluten-free and vegetarian; check add-ins like chocolate to ensure they meet dietary needs.
Q: How long will they last as gifts?
A: In airtight jars at room temperature, up to two weeks; refrigerated up to a month. Label with date for clarity.
Q: Can I make candied lemon peel the same way?
A: Absolutely — lemons yield a tangier, brighter version; grapefruit peels are more bitter and benefit from extra blanching.
Conclusion (H2):
I hope this Candied Orange Peel Recipe inspires you to slow down for a little kitchen ritual — peeling, simmering, and sharing. Whether you tuck strips into jars to give away or keep them on the counter for quiet snacking, they carry warmth and memory. For another technique and a slightly different take on candied citrus, I like this thoughtful tutorial from a trusted source: Candied Orange Peel – The Daring Gourmet. If you try the recipe, save a strip for me and tell the people you love that you made something by hand.
Contents
Candied Orange Peel
Ingredients
Main ingredients
- 4 large organic oranges Use unwaxed fruit if possible for the cleanest peel.
- 1.5 cups granulated sugar Regular sugar is fine; superfine dissolves faster.
- 1 cup water Filtered if your tap is heavily chlorinated.
- 0.25 teaspoon salt Enhances brightness.
- 1 teaspoon vanilla extract Or 1 cinnamon stick for a festive twist.
- optional dark chocolate For dipping.
- optional zest of an additional orange For extra aroma.
Instructions
Preparation
- Wash and dry the oranges. Using a sharp knife or vegetable peeler, remove the peel in long strips, trying to leave as much white pith behind on the fruit. Reserve the fruit for snacking or juice.
- Trim the peels into even strips about 1/2 inch wide. Place them in a saucepan and cover with cold water. Bring to a boil and boil for 2 minutes, then drain. Repeat this blanching step two more times to remove bitterness.
Cooking
- In the same saucepan, combine 1 cup water and 1 1/2 cups sugar with the salt. Add the blanched peels and bring to a simmer over medium-low heat. Stir until the sugar dissolves.
- Simmer gently, uncovered, until the peels become translucent and the syrup thickens — about 40–60 minutes.
- Remove peels with a slotted spoon and lay them on a cooling rack set over a baking sheet to catch drips. If you like a sugared finish, toss warm peels in a shallow bowl of sugar until coated, then return to the rack to set.
- For chocolate-dipped peels, melt dark chocolate in a double boiler and dip peels halfway. Place on parchment to harden.