Contents
- 1 Candied Orange Peel: A Simple Homemade Recipe for an Indulgent Treat
- 2 Introduction
- 3 Why You’ll Love This Recipe
- 4 Ingredients with Notes
- 5 Prep and Cook Time
- 6 Step-by-Step Cooking Instructions
- 7 Tips and Variations
- 8 Serving Ideas
- 9 Storage and Reheating
- 10 Chef’s Pro Tips
- 11 FAQs
- 12 Conclusion
- 13 Candied Orange Peel
Candied Orange Peel: A Simple Homemade Recipe for an Indulgent Treat
Introduction
The kitchen hums low, a kettle whispers, and the bright, citrusy perfume of simmering peels fills the air — this is how a jar of Candied Orange Peel begins, and it always feels like a small holiday at home. I fell in love with this homemade recipe the way you fall for an old friend: slowly, with lots of tasting and the memory of laughter around the table. If you love an indulgent treat that is also a cozy favorite, this recipe will become a ritual. It’s forgiving, aromatic, and pairs beautifully with everything from chocolate to a comforting dinner of orange-glazed chicken — try it alongside my favorite crispy orange chicken for a citrus-themed meal.
Why You’ll Love This Recipe
- It transforms simple orange peels into something festive and special.
- It’s a homemade recipe that feels luxurious but is surprisingly easy.
- Makes a beautiful, edible gift that brings families together.
- Can be ready in stages across a day, so it fits into a busy life and isn’t a single long chore.
- A little goes a long way — use it for baking, cocktail rims, or nibbling after a quick family meal.
Ingredients with Notes
- 4–6 large oranges — choose organic if you plan to use the zest too; thicker peels are easier to candy.
- 1 cup granulated sugar, plus 1/2 cup for tossing — you’ll use sugar for both simmering and coating.
- 1 cup water — for the syrup base.
- 1/2 teaspoon sea salt — balances sweetness.
- Optional: 1/2 teaspoon vanilla extract or a strip of vanilla bean for warmth.
- Optional: 4 ounces dark chocolate, for dipping — a decadent finish.
Notes and substitutions: - Swap cane sugar for coconut sugar for a slightly deeper flavor, though color will darken.
- If you prefer less sugar, reduce the coating sugar and chill the peels to firm up the syrup before tossing.
- Use lemon peels or a mix of citrus for a festive dish with layered flavors.
Prep and Cook Time
- Prep time: 15 minutes (plus optional blanching time)
- Cook time: 40–60 minutes total (includes simmering in syrup and drying)
- Total time: 1 hour to 1 hour 20 minutes (active time minimal)
This isn’t a quick family meal prep in the strictest sense, but the payoff is huge for the low effort: a rewarding process that lets your kitchen smell like winter and celebration.
Step-by-Step Cooking Instructions
- Wash and peel the oranges. Slice the peels into 1/2-inch strips, leaving a bit of the white pith if you like a slight bitterness. The first slice already smells like sunshine.
- Blanch the peels to soften bitterness: place strips in a saucepan, cover with water, bring to a boil, drain, repeat two more times. You’ll notice the water losing its sharp aroma — that’s the peel mellowing.
- Make the syrup: combine 1 cup sugar and 1 cup water in a skillet or wide saucepan. Add a pinch of salt and the peels. Simmer on low for 30–40 minutes until the peels are translucent and the syrup is slightly thickened. This is when your kitchen starts smelling incredible — citrus and warm sugar folding together.
- Remove peels with tongs and place on a wire rack to dry for an hour. Reserve the syrup to drizzle on toast or mix into tea for a sweet, citrusy splash.
- Toss the peels in the remaining 1/2 cup sugar while still tacky, or roll in sugar on a parchment-lined tray. For a chocolate finish, dip ends in melted dark chocolate and set on parchment.
- Let the peels dry completely at room temperature for several hours or overnight. They become glossy, slightly chewy, and wonderfully kissable by the sweet-sour balance.
Tip: If you want to pair these with a savory meal later, try serving a few next to an orange chicken stir fry to layer textures and amplify that citrus theme.
Tips and Variations
- For a healthier option, lightly dust with powdered erythritol instead of granulated sugar.
- Add a pinch of cinnamon or a few cloves to the syrup for a holiday twist.
- Make a candied peel confit: store peels in the syrup in a jar in the fridge for a syrupy topping.
- Try grilling the sugared peels briefly for a smoky, caramelized finish.
- Use Meyer oranges for a floral, less bitter peel.
Serving Ideas
- Offer as an indulgent treat after a cozy favorite meal or alongside coffee during a lazy weekend breakfast.
- Chop and fold into chocolate bark or biscotti for a festive dish gift.
- Serve with whiskey, dark rum, or a citrus-forward cocktail as an adult nibble.
- Add finely chopped candied peel to muffins, cakes, or a holiday fruitcake for bursts of brightness.
- For a comforting dinner theme, place a few peels on the side of an orange-glazed chicken plate to echo flavors from the main course, or use them as a surprise garnish at a family table.
And if you’re planning a citrus feast, these peels make an elegant pairing with the flavors in my better-than-takeout orange chicken recipe.
Storage and Reheating
- Store in an airtight container at room temperature for up to 2 weeks.
- For longer life, keep sealed in the fridge for up to 1 month or freeze in a single layer on a tray, then transfer to a freezer-safe bag for up to 6 months.
- No reheating needed — let frozen peels thaw at room temperature. If they feel sticky, a short 5-minute bake at 200°F (95°C) on a parchment-lined tray will help dry them.
Chef’s Pro Tips
- Blanching reduces bitterness but don’t overdo it — you want a little pith for depth.
- Use a wide pan so peels sit in a single layer; even simmering prevents uneven texture.
- Keep a bowl of cold water nearby when cutting peels to avoid sticky hands.
- If syrup crystallizes, gently reheat with a splash of water to dissolve.
- For consistent slices, use a sharp knife and hold the orange with a towel.
FAQs
Q: Can I use leftover peels from juiced oranges?
A: Yes — they’re perfect. Just blot them dry before starting so the syrup concentrates properly.
Q: Are there sugar-free options?
A: Substitute erythritol or another granulated sugar substitute, keeping in mind texture and sweetness may differ.
Q: How do I prevent peels from becoming rock-hard?
A: Don’t overcook the syrup and let them dry until tacky, not bone-dry. If too brittle, store in an airtight jar with a slice of apple for a day to rehydrate slightly.
Q: Can I candy other citrus peels the same way?
A: Absolutely. Lemon, grapefruit, and bergamot all work beautifully — each yields a unique festive dish profile.
Conclusion
Sharing a jar of Candied Orange Peel is like passing down a small, bright secret — a taste that opens memories and lights up faces. Try this recipe over a weekend, wrap a few in parchment for a neighbor, or tuck them into a dessert to surprise your family. For an alternate how-to perspective and helpful step-by-step photos, I like this detailed guide at Candied Orange Peel – The Daring Gourmet. If you make a batch, come back and tell me how it went — I love hearing which variation became your new cozy favorite.

Candied Orange Peel
Ingredients
Method
- Wash and peel the oranges. Slice the peels into 1/2-inch strips, leaving a bit of the white pith if you like a slight bitterness.
- Blanch the peels to soften bitterness: place strips in a saucepan, cover with water, bring to a boil, drain, and repeat two more times.
- Make the syrup: combine 1 cup sugar and 1 cup water in a skillet or wide saucepan. Add a pinch of salt and the peels. Simmer on low for 30–40 minutes until the peels are translucent.
- Remove peels with tongs and place on a wire rack to dry for an hour. Reserve the syrup for other uses.
- Toss the peels in the remaining 1/2 cup sugar while still tacky, or roll in sugar on a parchment-lined tray.
- For a chocolate finish, dip ends in melted dark chocolate and set on parchment.
- Let the peels dry completely at room temperature for several hours or overnight.