Candied Orange Peel
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Bright, sweet, and wonderfully fragrant, homemade Candied Orange Peel is one of those old-fashioned confections that turns everyday citrus into something truly special.
Each glossy strip of our Homemade Candied Oranges is lightly chewy, sparkling with sugar, and bursting with sunny orange flavor. Just the thing to tuck into cookie trays, top cakes, or to nibble straight from the jar during the holidays or anytime a little sweetness is in order!
Table of Contents
- What Are Candied Orange Peels?
- Why You’ll Love This Recipe
- What Do Candied Orange Peels Taste Like?
- Orange Peel Candy Ingredients
- Special equipment
- How To Make Candied Orange Peels
- How To Serve Orange Peel Candy
- Expert Tips
- Frequently asked questions
- More Tasty Holiday Recipes
What Are Candied Orange Peels?
Candied orange peels are thin strips of orange rind that have been gently simmered in a sugar syrup until they turn translucent, then dried and rolled in more sugar to create a sweet, jewel-bright confection. The process transforms the naturally aromatic oils in the zest and the pith’s slight bitterness into a balanced treat that’s at once citrusy, chewy, and sparkling with crisp sugar crystals. Traditionally prepared around the holidays but delicious year-round, these glossy slivers can be enjoyed on their own, dipped in dark chocolate, or folded into everything from fruitcakes to fancy cocktails for an instant pop of sunshiney flavor.
Why You’ll Love This Recipe
- This recipe is make-ahead friendly! It keeps beautifully for weeks, allowing you to prepare well in advance of the festive rush.
- There are only four core ingredients here. Oranges, sugar, water, and a splash of vanilla do all the heavy lifting, while cinnamon sticks add a whisper of warming spice.
- You can use this in so many ways! It is ridiculously versatile. Chop it into breads, dip it in dark chocolate, or gift it in pretty jars tied with ribbon.
What Do Candied Orange Peels Taste Like?
Candied orange peel is chewy, sweet, tangy and citrusy, with a hint of cinnamon and vanilla.
Orange Peel Candy Ingredients
- Pie dough: Enough for a double crust. Homemade or store-bought, this is the base of your pie.
- Blackberries: Fresh or frozen. Juicy, sweet-tart, and full of flavor.
- Granulated sugar: Sweetens the filling and balances the natural tartness of the berries.
- Cornstarch, flour, or tapioca starch: Your choice of thickener to help the filling set up nicely.
- Kosher salt: Enhances flavor and balances sweetness.
- Apple core and peel: Adds natural pectin to thicken the filling.
- Lemon peel and seeds: Also rich in pectin and adds a bright citrus note.
- Lemon juice: A touch of acidity to brighten the flavor.
- Unsalted butter: Dotted over the filling for richness.
- Egg wash: Helps the crust bake to a golden, glossy finish.
- Clear sparkling sugar: Optional, but adds a lovely crunch and sparkle on top.
Special equipment
- Grapefruit Spoon: Make scooping out the orange but leaving the pith very fast and easy!
- Wire rack: For draining the orange peels after they are candied.
- Parchment Paper: Makes clean-up a breeze and ensures the candies don’t stick to the pan.
How To Make Candied Orange Peels
This candied orange peel takes some time, but it’s mostly inactive and completely worth it! It’s one of my all time favorite desserts.
Step 1: Peel The Orange
Slice the top and bottom off each orange and cut into quarters. Scoop out the fruit, leaving as much of the white pith as possible. Cut the peel into thin slices.
Step 2: Boil The Orange Peel Slices.
Place the orange peel slices in a large saucepan and cover with cold water. Boil for 3 minutes, then drain. Repeat this process 2 more times.
Step 3: Bring To A Boil
After cleaning the saucepan, add the water, sugar, vanilla, cinnamon sticks, and orange peel. Bring to a boil, then reduce to a simmer.
Step 5: Simmer Until Candied
Simmer, stirring every 15 minutes, until the fruit becomes slightly translucent and the liquid is reduced to a syrup, 1 1/2 to 2 hours.
Step 6: Drain And Dry
Transfer to a wire rack to drain. Let the candied orange peels to dry for 3 hours or overnight.
Step 7: Toss In Sugar
To finish, toss the candied orange peel in sugar. They’re ready to go!
How To Serve Orange Peel Candy
- Dip half the strip in melted dark chocolate for a sophisticated candy.
- Finely chop and fold into biscotti, panettone, or scones.
- Garnish holiday cocktails (try it with mulled wine).
- Add sparkle to a citrus-glazed pound cake.
- Tie a small bundle with baker’s twine for a charming edible gift.
Expert Tips
Don’t skip boiling the peel in water: The white pith on an orange is very bitter. It needs to be briefly cooked in boiling water three times (fresh water each time) in order to remove the bitterness. Don’t skip this step!
Use a grapefruit spoon if you have one: I’ve found that the easiest way to cleanly remove the fruit from the white pith is to use a grapefruit spoon (the kind with a serrated edge). You don’t need this, but if you happen to have one, definitely use it.
Set a timer: Simmering for 1 1/2 – 2 hours while stirring every 15 minutes might sound cumbersome, but you don’t need to stand over the pot the entire time. Set a timer and go about your business in between stirs.
Add more spices: This recipe calls for vanilla extract and cinnamon sticks, but you can get creative with additional whole spices. Try adding a small amount of whole spices like cloves, nutmeg, cardamom, or even a few black peppercorns. You can also swap out the vanilla extract for a vanilla bean.
Frequently asked questions
Yes! This recipe is entirely gluten free.
Store it in an airtight container in the pantry.
Absolutely! Try lemons, grapefruits, or even Meyer lemons. Thicker-skinned varieties give the best texture.
Yes. It removes excess bitterness from the pith and ensures your finished peel tastes sweet, not harsh.
Don’t toss it! Strain out the cinnamon, cool, and use it to sweeten tea, cocktails, or brush over cake layers.
Humidity can slow the drying process. Pop the tray in a low (200 °F / 95 °C) oven for 10 minutes, then cool and re-coat with sugar.
More Tasty Holiday Recipes
- Pumpkin Chai Holiday Cupcakes
- Peanut Butter Eggs
- Cranberry Curd Tart
- Peppermint Mocha Cookies
- Giant Cinnamon Roll Cake
- Easy Fudge Recipe
As an amazon associate I earn from qualifying purchases.
Candied Orange Peel
Ingredients
- 4 medium or large oranges
- 2 1/2 cups granulated sugar + 1 cup for coating (734g)
- 2 cups water
- 1 teaspoon pure vanilla extract
- 3 cinnamon sticks
Instructions
- Slice the top and bottom off each orange and cut into quarters. Use a spoon to scoop out the fruit but try to leave as much of the white pith as possible (tip: a grapefruit spoon makes this super easy). Cut the peel into thin slices.
- Place the orange peel slices in a large saucepan and cover with cold water. Bring to a boil and cook for 3 minutes. Drain, then repeat this process 2 more times using fresh water each time. This removes the bitterness from the pith.
- Clean the saucepan with soap and water. Add the water, sugar, vanilla, and cinnamon sticks. Bring to a boil, stirring occasionally to dissolve the sugar. Reduce to low heat and add the orange peels. Simmer, stirring every 15 minutes, until the fruit becomes slightly translucent, 1 1/2 to 2 hours.
- Line a sheet pan with parchment paper and top with a cooling rack. Using tongs, remove the orange peels from the syrup, shaking off any excess liquid. Transfer to the prepared rack to drain. Let the candied orange peels to dry for 3 hours (it can also be made a day in advance).
- Toss with sugar before serving. Store at room temperature in an airtight container.
