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1 Candied Orange Peel: A Little Jar of Sunshine

Candied Orange Peel: A Little Jar of Sunshine

Name: Candied Orange Peel
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 4 large large organic oranges (Organic is best to avoid pesticide residues); 2 cups granulated sugar (Plus 1/2 cup extra for tossing (swap coconut sugar for a deeper caramel flavor)); 1 cup water (Plus extra for blanching); 1/2 teaspoon vanilla extract (Optional; for warmth and depth); 1/2 teaspoon sea salt flakes (Optional; balances sweetness nicely); to taste extra sugar (For coating or as a drizzle of dark chocolate for an indulgent treat)

Introduction

There is a small, joyous moment that happens in the kitchen when sugar meets citrus—steam rises, the scent of orange blossoms fills the air, and you feel like you are bottling a memory. This recipe for Candied Orange Peel is one I pull out when I want an indulgent treat that tastes like sunshine and slow afternoons. Candied Orange Peel is simple, fragrant, and surprisingly comforting—part candy, part preserve, wholly nostalgic. If you adore citrus flavors in savory dishes as well, you might also enjoy this bright twist in recipes like better-than-takeout crispy orange chicken, where candied peel can shine as a garnish.

Why You’ll Love This Recipe

It’s a homemade recipe that turns ordinary fruit into an indulgent treat.
Makes a cozy favorite jar to give as gifts during the holidays or to keep on the pantry shelf.
The process is meditative: most of the time is hands-off simmering.
Uses pantry staples—sugar and water—plus fresh oranges.
Versatile: dice into baked goods, chop over ice cream, or enjoy on its own as a sweet nibble.
Feels festive and special without being fussy.

Ingredients with Notes

4 large organic oranges (you will be using only the peels; organic is best to avoid pesticide residues)
2 cups granulated sugar, plus 1/2 cup extra for tossing (swap coconut sugar for a deeper caramel flavor)
1 cup water, plus extra for blanching
Optional: 1/2 teaspoon vanilla extract or a small strip of vanilla bean (for warmth and depth)
Optional: 1/2 teaspoon sea salt flakes (balances sweetness nicely)
Optional for finishing: extra sugar for coating or a drizzle of dark chocolate to make an indulgent treat

Notes and substitutions:

For a healthier option, reduce the sugar in the syrup slightly, or finish with a dusting of powdered sugar instead of a full coat.
Lemon or grapefruit peel can be used the same way for seasonal variation.
If you want a softer peel, increase simmer time and test frequently.

Prep and Cook Time

Prep time: 20 minutes (this includes peeling and blanching)
Cook time: 45–60 minutes (depending on desired tenderness and syrup thickness)
Total time: 1 hour to 1 hour 20 minutes

This isn’t a quick family meal, but the time is rewarding—once the peels simmer and the kitchen fills with citrus-sweet aroma, you will be grateful you waited.

Step-by-Step Cooking Instructions

Wash and dry the oranges thoroughly. Using a sharp knife, cut off the top and bottom of each orange, then slice the peel into strips about 1/2 inch wide, removing as much of the bitter white pith as you can without losing the peel. You can also remove the pith with a spoon for thinner, uniform peels.
Place the peel strips in a medium saucepan and cover with cold water. Bring to a gentle boil and blanch for 2 minutes. Drain and repeat the blanching process two more times. This removes bitterness and gives a brighter flavor.
After the final blanch, measure out 1 cup of water and 2 cups sugar in the saucepan. Add the peels and bring to a simmer over medium-low heat. Stir until the sugar dissolves.
Reduce the heat to low and let the peels simmer gently. You’ll notice the syrup gradually thickening; this can take 30–45 minutes. Stir occasionally to prevent sticking. The peels are ready when they become translucent and tender when pierced with a fork.
Using a slotted spoon, transfer peels to a wire rack set over a baking sheet to catch drips. Allow them to cool for a few minutes until they are tacky but not hot.
Toss the cooled peels in the extra 1/2 cup sugar (or powdered sugar) until coated. For a chocolate variation, let the coated peels dry completely and then dip one end in melted dark chocolate; place on parchment to set.
Store in an airtight jar at room temperature for up to two weeks, or refrigerate for longer keeping.

Tip: If you prefer candied peel in syrup rather than coated and dried, simply jar the peels in the syrup while warm and refrigerate.

Tips and Variations

Healthier swap: use less sugar in the syrup and finish with a light dusting of powdered sugar for sweetness with fewer calories.
Seasonal twist: add a cinnamon stick and a few cloves during simmering for a festive dish.
Texture tweak: for a chewier result, simmer longer; for softer, simmer a bit less.
Flavor upgrade: add a splash of Grand Marnier or orange liqueur at the end of simmering for depth.
Use the leftover candied syrup as a glaze for roasted carrots or as a sweetener in tea.

For inspiration on pairing citrus with savory proteins, you could try garnishing an orange chicken stir-fry with a few strips of peel like in this orange chicken stir-fry.

Serving Ideas

Chop finely and stir into holiday fruitcakes, muffins, or oatmeal for bursts of citrus.
Lay strips alongside a cheese board—candied peel pairs beautifully with goat cheese and aged cheddar.
Use as a garnish for cocktails or warm toddies during cozy evenings.
Dice and fold into chocolate bark for a homemade gift.
Add a few thin slices on top of ice cream or yogurt for a bright, unexpected bite.

If you love citrus elements as a signature in your family meals, this candied peel will become a cozy favorite to pull out when you want a small, elegant touch to a comforting dinner or festive dish.

Storage and Reheating

Room temperature: store in an airtight container for up to 2 weeks.
Refrigerator: keep in a sealed jar for up to 1 month; the syrup may thicken—just bring to room temperature before using.
Freezing: place in a single layer on a tray and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before using.
Reheating: if preserving in syrup and you want softer peels, warm them gently in a saucepan over low heat until syrup loosens.

Chef’s Pro Tips

Use organic oranges when possible—the oils in the peel are the star so you want clean, fragrant skins.
Don’t rush the simmering. Low and slow develops translucence and the perfect tender chew.
Blanching is essential to remove bitterness—don’t skip it.
Dry peels completely before coating in sugar to avoid clumping.
Store in small jars for gifting; they look charming and are easy to share.

FAQs

Q: Can I use leftover citrus pulp or juice with the peels?
A: Yes, use leftover juice in cocktails or in a vinaigrette. The pulp is best used in smoothies or baking.

Q: What’s the best orange variety?
A: Navel oranges are ideal for their thick peels and sweet aroma; blood oranges or cara cara make lovely seasonal variations.

Q: Are there vegan or gluten-free concerns?
A: This is naturally vegan and gluten-free—just ensure any chocolate used for dipping is dairy-free if needed.

Q: Can I make this sugar-free?
A: Sugar substitutes behave differently; try erythritol blends but expect textural changes and reduced shelf life.

Q: How can I tell when the peels are done?
A: They should be translucent and tender on a fork; the syrup will coat the back of a spoon lightly.

Conclusion

If you let this Candied Orange Peel recipe live on your counter for a day, your home will smell like a holiday and your heart will feel a little fuller. Make a jar to share, sprinkle it on a cozy dessert, or tuck a few strips into a cocktail for a touch of nostalgia. For an additional how-to perspective and a classic tutorial that complements this method, I recommend consulting Daring Gourmet’s candied orange and lemon peel guide for technique variations and visual steps. Try it this weekend, and invite someone you love to taste the simple sweetness of sunshine preserved.