Candied Orange Peels — A Little Jar of Sunshine
Introduction
The first time I made Candied Orange Peels, the whole house hummed with an almost magical citrus perfume that wrapped itself around sweaters and conversation alike. Candied Orange Peels are bright, tender strips of orange zest glazed in sweet syrup and dusted with sugar, a cozy favorite that tastes like winter evenings, holiday markets, and the safe comfort of a grandmother’s kitchen. If you love small homemade recipe projects that feel indulgent and wholesome, this is for you. For a different orange-inspired treat to pair with these peels, I often reach for a savory orange chicken recipe, and you can find a favorite version here: better-than-takeout crispy orange chicken.
Why You’ll Love This Recipe
- It transforms simple orange peels into an indulgent treat that feels festive and special.
- Makes a beautiful edible gift that says “I was thinking of you.”
- Flexible and forgiving — you can make a small batch or a large jar for sharing.
- Enjoyable quick family activity — kids can help sprinkle sugar and taste-test.
- A healthier option than many store-bought candies since you control the sugar and use real fruit.
Ingredients with Notes
- 4 large oranges — thin-skinned ones are easiest to peel; look for fragrant fruit.
- 1 cup granulated sugar, plus extra for tossing — use organic if possible for flavor.
- 1 cup water (for blanching) plus 1 cup water and 1 cup sugar for the syrup — simple syrup is forgiving.
- Optional: 1 tablespoon vanilla extract or 1/2 teaspoon ground cinnamon — adds warmth.
- Optional: Dark chocolate for dipping — makes the peels a decadent festive dish.
Substitutions and notes: If you prefer less sweetness, reduce syrup sugar by 25 percent and increase blanching water changes. For a quicker family meal dessert twist, chop the candied peels and sprinkle over yogurt or ice cream. If you want a zesty bite, leave some pith on; for refined peels, remove the white pith completely with a spoon before candying.
Prep and Cook Time
- Prep time: 20 minutes (plus 20–30 minutes of blanching time)
- Cook time: 30–40 minutes (simmering and drying)
- Total time: about 1 hour 15 minutes (hands-on time is minimal)
It’s a cozy project: not exactly a quick family meal, but the extra time is rewarding because the candying crystallizes flavor and texture into tender, glossy peels that feel homemade and special.
Step-by-Step Cooking Instructions
- Wash and peel the oranges. Cut off the tops and bottoms, then carefully slice the peel into 1/2-inch wide strips. Try to keep pieces roughly the same size so they cook evenly.
- Blanch the peels: Place strips into a saucepan, cover with cold water, bring to a boil, then drain. Repeat this process two more times (3 blanches total) to remove bitterness. You’ll notice the smell mellows each time.
- Make the syrup: In a clean saucepan combine 1 cup sugar and 1 cup water. Bring to a simmer and stir until sugar dissolves. Add the blanched peels, reduce heat to low, and simmer gently for 25–35 minutes until peels become translucent and the syrup thickens slightly. This is when your kitchen starts smelling incredible — warm, floral, and sweet.
- Rest in syrup: Turn off heat and let peels cool in the syrup for at least an hour or overnight in the refrigerator for deeper flavor. If using vanilla or cinnamon, stir them into the syrup now.
- Dry and sugar-coat: Remove peels with tongs and lay on a wire rack to drain and dry for about 2–3 hours. Toss peels in granulated sugar to coat, or for a glossy finish, dip in melted dark chocolate and set on parchment.
- Store: Once dry, store in an airtight jar layered with parchment or sugar. These make a charming holiday gift tied with ribbon and a note.
Tips and Variations
- Healthier swap: Reduce syrup sugar by a quarter and finish with a light dusting of powdered sugar or skip coating entirely for a less-sweet treat.
- Seasonal twist: Add a strip of lemon peel in with the oranges for a mixed citrus jar that feels like a festive dish.
- Flavor upgrade: Steep a vanilla bean or a cinnamon stick in the syrup while simmering for warm complexity.
- Chocolate option: Dip half the peel in dark chocolate for an indulgent treat — let it set on parchment in the fridge for 10 minutes.
- Quick idea: If you want a cozy favorite dessert on weeknights, finely chop the finished peels and stir into oatmeal or sprinkle on warm yogurt.
For inspiration on turning citrus into savory-sweet experiences, check out this orange chicken stir fry resource: orange chicken stir fry.
Serving Ideas
- Serve as an after-dinner treat with coffee or a warming cup of tea — the bitterness of tea complements the sweet peel beautifully.
- Add chopped candied peels to a holiday fruitcake or biscotti for bursts of bright citrus.
- Plate with a selection of nuts, dark chocolate squares, and dried fruit for an elegant dessert board at gatherings.
- For cozy weeknight indulgence, toss small diced peels into vanilla ice cream or spoon over Greek yogurt with a drizzle of honey.
- Gift jars at holidays or housewarmings — label them “Candied Orange Peels” and watch faces light up when they open them.
Storage and Reheating
- Store in an airtight container at room temperature for up to 2 weeks. If your kitchen is humid, keep them in the refrigerator.
- To freeze: Arrange peels in a single layer on a baking sheet until solid, then transfer to a freezer bag; they’ll keep for 3 months. Thaw briefly at room temperature before serving.
- Reheating isn’t necessary — but if you dip in chocolate and want it warmed slightly, place peels in a 200°F oven for 2–3 minutes to soften chocolate without melting it completely.
Chef’s Pro Tips
- Use the freshest oranges you can find — their essential oils are the secret to bright flavor.
- Don’t skip repeated blanching; it removes bitterness and yields tender peels.
- Keep syrup at a gentle simmer — high heat can toughen the peel or caramelize the sugar too quickly.
- Dry peels on a wire rack so air circulates and prevents sticky spots.
- If you like crystal sparkle, roll peels in superfine sugar for a prettier finish.
FAQs
Q: Can I use lemon or grapefruit peels instead?
A: Yes—lemon and grapefruit are wonderful. Adjust blanching to taste because grapefruit can be more bitter.
Q: How long do candied peels last?
A: Stored airtight, they keep about two weeks at room temperature, or up to three months frozen.
Q: Are these vegan?
A: Yes, the basic recipe is vegan. If you add chocolate, choose dairy-free chocolate to keep it vegan.
Q: Can I reduce sugar for a healthier option?
A: You can reduce syrup sugar by up to 25 percent; expect a slightly softer texture and less glossy finish.
Q: Can I use leftover syrup?
A: Absolutely — strain it and use as a citrus syrup for cocktails, teas, or drizzled over pancakes.
Conclusion
If you’re looking for a small, rewarding homemade recipe that becomes a family favorite, Candied Orange Peels are like preserved sunshine in a jar — comforting, festive, and surprisingly versatile. Make a batch on a slow afternoon, share them at the family table, and savor the way the world seems a little sweeter. For a classic tutorial and another take on candying citrus, I like this detailed guide from a trusted source: Candied Orange Peel – The Daring Gourmet.
Candied Orange Peels
Ingredients
Method
- Wash and peel the oranges. Cut off the tops and bottoms, then carefully slice the peel into 1/2-inch wide strips.
- Blanch the peels: Place strips into a saucepan, cover with cold water, bring to a boil, then drain. Repeat this process two more times (3 blanches total) to remove bitterness.
- In a clean saucepan combine 1 cup sugar and 1 cup water. Bring to a simmer and stir until sugar dissolves.
- Add the blanched peels, reduce heat to low, and simmer gently for 25–35 minutes until peels become translucent and the syrup thickens slightly.
- Turn off heat and let peels cool in the syrup for at least an hour or overnight in the refrigerator.
- If using vanilla or cinnamon, stir them into the syrup now.
- Remove peels with tongs and lay on a wire rack to drain and dry for about 2–3 hours.
- Toss peels in granulated sugar to coat, or for a glossy finish, dip in melted dark chocolate and set on parchment.
- Once dry, store in an airtight jar layered with parchment or sugar.