Name: Candied Orange Peel
Prep time: 80 min
Cook time: 40 min
Total time: 120 min
Ingredients: 4 large organic oranges (Choose organic to avoid waxes and chemicals.); 1 cup granulated sugar (For the syrup.); 1 cup extra granulated sugar (For rolling the peels.); 1 cup water (To make the syrup.); 1 tablespoon lemon juice (Brightens the flavor and prevents crystallization.); 1 pinch salt (Enhances the orange notes.); 4 ounces dark chocolate (Melted for dipping.); 1 teaspoon vanilla extract (For a seasonal variation.); 1/2 teaspoon ground cinnamon (For a seasonal variation.)

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Candied Orange Peel Recipe: A Little Jar of Sunshine

Contents

1 Introduction
2 Why You’ll Love This Recipe
3 Ingredients with Notes
4 Prep and Cook Time
5 Step-by-Step Cooking Instructions
6 Tips and Variations
7 Serving Ideas
8 Storage and Reheating
9 Chef’s Pro Tips
10 FAQs
11 Conclusion
12 Candied Orange Peel

Introduction

There are scents that instantly carry you back to a kitchen table where laughter is loud and the tea kettle keeps company with the clink of spoons. My Candied Orange Peel Recipe does that for me — bright citrus steam mingling with sweet sugar, the peels glistening like tiny tangerine jewels. In the first warm mouthful you taste sunshine, and in the peel’s gentle chew you find comfort. This homemade recipe feels like an indulgent treat and a cozy favorite rolled into one.

If you love making gifts from your kitchen, this recipe pairs beautifully alongside a winter salad or a crunchy, savory main; I often serve a slice of ginger cake and a side of apple walnut salad when I share jars with friends, because the bright citrus lifts heavier flavors with pure joy.

Why You’ll Love This Recipe

It’s simple and forgiving — a true homemade recipe that even beginning cooks can master.
It turns ordinary orange peels into an indulgent treat you’ll be proud to gift.
Makes a festive dish addition for holidays and a lovely topping for desserts.
Flexible: raw sugar, honey, or chocolate-dipped — choose your comfort.
A cozy favorite that keeps well, so you can make it in batches for quick family treats.

Ingredients with Notes

4 large organic oranges — you’ll use peel only, so organic is best to avoid waxes and chemicals.
1 cup granulated sugar for the syrup, plus 1 cup extra for rolling — swap raw sugar for a rustic crunch.
1 cup water — to make the syrup.
1 tablespoon lemon juice — brightens the flavor and prevents crystallization.
Pinch of salt — enhances the orange notes.
Optional: 4 ounces dark chocolate, melted — for dipping and a decadent finish.
Optional: 1 teaspoon vanilla extract or 1/2 teaspoon ground cinnamon — seasonal variation.

Substitutions and notes: If you prefer a healthier option, roll the cooled peels in finely chopped toasted nuts instead of sugar, or dip only half into dark chocolate to reduce sweetness. For a citrus blend, swap two oranges for one orange and one grapefruit.

Prep and Cook Time

Prep time: 20 minutes (plus 1 hour of blanching time)
Cook time: 30–40 minutes (simmering and reducing the syrup)
Total time: about 2 hours (including cooling and drying)

This isn’t a quick family meal in 10 minutes, but the extra time — mostly hands-off simmering and gentle drying — rewards you with layers of flavor and texture. It’s an easy weekend project that makes several jars.

Step-by-Step Cooking Instructions

Wash the oranges well and slice off the ends. Use a sharp paring knife to cut the peel into 1/4- to 1/2-inch strips, removing as much of the white pith as you can without wasting the peel. The peels should be flexible, not thick.
Blanch the peels: place strips in a saucepan, cover with cold water, bring to a boil, then drain. Repeat this process two more times (three boils total) to remove bitterness. This is when your kitchen starts smelling like fresh citrus, bright and clean.
Make the syrup: combine 1 cup water and 1 cup sugar in the saucepan, add the blanched peels, and bring to a gentle simmer. Add the lemon juice and a pinch of salt. Stir until sugar dissolves, then let the peels simmer on low for 30–40 minutes until translucent and the syrup has thickened. You’ll notice the syrup lightly coating a spoon.
Remove peels with a slotted spoon and let them cool on a wire rack for about 20 minutes to drain excess syrup. If dipping in chocolate, cool completely.
Toss the warm peels in the extra cup of sugar to coat, or place them on a parchment-lined sheet to dry for 4–6 hours or overnight for a chewier texture. If you prefer candied peels dipped in chocolate, melt chocolate gently over a double boiler, dip half of each strip, and let set on parchment.
Once dry, store in an airtight jar at room temperature up to two weeks, or refrigerate for longer shelf life.

Tips and Variations

For a faster method, skip repeated blanching and soak peels in cold water for several hours, changing the water to remove bitterness, though flavor will be slightly different.
Spice it up: add a cinnamon stick or a few star anise to the syrup as it simmers for a warm holiday twist.
For an elegant finish, dust chocolate-dipped peels with flaky sea salt or crushed pistachios.
Make them lighter: swap half the sugar for honey in the syrup, which gives floral complexity and a softer crystallized coating.
Preserve longer by drying peels thoroughly in a low oven (200°F / 95°C) for 1–2 hours on a rack.

And if you’re thinking of pairing these with heartier mains, a bright citrus note stands up beautifully to bold flavors — try them with a sweet and savory dinner like crispy orange chicken for a themed meal.

Serving Ideas

Serve a small bowl of candied peel on the dessert table alongside chocolate truffles and biscotti.
Chop and sprinkle over ice cream, yogurt, or oatmeal for a citrus crunch.
Use as a garnish for cocktails, mocktails, or mulled wine to add aroma and elegance.
Tie a few strips with twine around a jar of homemade granola to give as a heartfelt gift.
They are an indulgent treat with coffee in the morning and a festive dish element during holidays.

Storage and Reheating

Store in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate up to one month.
Freeze in a sealed bag for up to three months; thaw at room temperature before serving.
Reheat gently in a low oven (250°F / 120°C) for 5–10 minutes to revive a little chewiness, but avoid overheating which can harden the sugar.

Chef’s Pro Tips

Use organic oranges to avoid wax and pesticide residues on peels — flavor is cleaner and texture is better.
Don’t rush the simmer — the slow reduction lets the peels become translucent and absorb sweetness without collapsing.
Dry on a rack so air circulates; this prevents sticky clumps and gives a pleasant chew.
Temper chocolate properly by warming slowly to maintain sheen and snap if you choose to dip.
Label jars with date and variety — citrus ages differently and you’ll want to know which are orange only and which are mixed citrus.

FAQs

Q: Can I use other citrus fruits?
A: Absolutely. Lemon, grapefruit, and tangerine peels all candied beautifully. Mix for a citrus medley.

Q: Is there a sugar-free version?
A: Try simmering peels with a small amount of sugar then finishing with a light honey or agave glaze, though texture and preservation will vary.

Q: Will they last long in the fridge?
A: Properly stored in an airtight jar, candied peels keep well refrigerated for up to a month.

Q: Can I make this vegan?
A: Yes — use sugar and skip honey if you prefer; most versions are naturally vegan unless you dip in milk chocolate.

Q: My peels are still bitter. What went wrong?
A: Either the pith wasn’t removed enough, or the blanching steps were skipped. Repeat blanching to reduce bitterness.

Conclusion

If you make one small kitchen project this season, let it be this Candied Orange Peel Recipe. It’s easy to love, easy to share, and it opens a doorway to nostalgia — the bright aroma of citrus, the patient simmering of sugar, the quiet joy of gifting a jar made by your hands. For a step-by-step photo guide and additional variations that inspired my version, I often refer to a trusted resource like Candied Orange Peel – The Daring Gourmet. Share a jar with someone you love and let that first sweet, citrusy bite be the start of a new tradition.

Also, if you enjoy experimenting, check out savory salads and mains to pair with your candied peels in other posts around here, including recipes for robust mains and seasonal sides within our broader collection of beef recipe ideas.