Candied Orange Peels: A Cozy Homemade Recipe for Gifting and Savoring
Introduction (H2):
The kitchen feels like a small theatre when I make Candied Orange Peels—the bright citrus perfume rolling through the air, the soft clink of peels soaking in warm water, and that slow, magical gloss forming in a pot of syrup. Candied Orange Peels are an indulgent treat and a cozy favorite: part sweet, part bitter, all comforting. They read like an old-fashioned homemade recipe that sits happily beside holiday cookies and midwinter mugs of tea, and they make the house feel like a festive dish has arrived even if you are only sharing with yourself.
Why You’ll Love This Recipe (H2):
- Bright, nostalgic flavor that turns leftover orange peel into a treasured snack.
- A heartfelt homemade recipe that doubles as a beautiful edible gift.
- Flexible timing: mostly hands-off simmering and drying—perfect for busy days.
- Appealing to many palates: dip in dark chocolate for decadence or roll in sugar for a healthier option.
- Makes a cozy favorite for afternoons and a lovely garnish for cocktails and desserts.
Ingredients with Notes (H2): Candied Orange Peels Ingredients
- 6 large organic oranges — choose firm, unwaxed fruit so the peels are clean and flavorful.
- 2 cups granulated sugar, plus extra for finishing — for the syrup and coating.
- 1 cup water, plus extra for blanching — to make the syrup and to remove bitterness.
- 1/4 teaspoon sea salt — balances sweetness and heightens citrus.
- 1 teaspoon pure vanilla extract or a split vanilla bean (optional) — warms the flavor.
- 4 tablespoons dark chocolate, chopped (optional) — for dipping and decadence.
Notes and substitutions: - Use lemons or grapefruit in place of oranges for a tart twist.
- For a lower-sugar version, reduce sugar slightly, but note texture will be stickier and less shelf-stable.
- If you prefer a spiced finish, add a cinnamon stick or a few whole cloves to the syrup while simmering.
Prep and Cook Time (H2):
- Active prep: 15 minutes
- Simmering/cooking time: 45–60 minutes
- Drying time: 4 hours or overnight (hands-off)
- Total time: about 5 hours (including drying)
This is not a rushed quick family meal, but the hands-on time is short and the reward—translucent, jewel-like peels—is worth the patient wait. Treat it like a slow, comforting project you can return to during the day.
Step-by-Step Cooking Instructions (H2):
- Wash the oranges thoroughly and trim off the ends. Use a sharp knife to cut the peels into 1/2-inch-wide strips, keeping a little of the white pith if you like a bit of texture.
- Blanch the peels to remove bitterness: place them in a saucepan, cover with cold water, bring to a boil, then drain. Repeat this blanching process two more times (three times total). The water will go from clear to gradually clearer—this is the peel’s bitterness being coaxed away.
- Make the sugar syrup: combine 2 cups sugar and 1 cup water in the saucepan, stirring until sugar dissolves. Add the blanched peels, sea salt, and vanilla. Simmer gently over low heat for 45–60 minutes, stirring occasionally. You’ll notice the peels turning translucent and the syrup thickening. This is when your kitchen starts smelling incredible.
- Test for doneness: when a strip is glossy, translucent, and the syrup has thickened to a slightly syrupy coating, remove from heat. If you run a fingertip over a peel and it feels syrupy but not wet, it’s ready.
- Drain the peels on a wire rack set over a baking sheet for easy cleanup. Reserve the syrup—it’s wonderful stirred into tea, brushed on cakes, or used in cocktails. Let the peels dry for 4 hours or overnight until tacky but not wet.
- Finish and store: roll the peels in granulated sugar to coat, or dip half of each strip in melted dark chocolate for an indulgent twist. Place on parchment to set. Store in an airtight container in a cool, dry place.
Tips and Variations (H2):
- Chocolate-dipped: use 60–70% dark chocolate for contrast and let the chocolate set on parchment in a cool place.
- Spice it up: simmer one cinnamon stick and two cardamom pods with the syrup for holiday warmth.
- Lemon and orange mix: combine peels from oranges and lemons for a mixed citrus box—brighter and more complex.
- Healthy option: reduce sugar slightly and dry longer; expect a chewier texture.
- Save the syrup: the leftover orange syrup is syrupy gold—stir it into yogurt, drizzle over pancakes, or use as a glimmering glaze.
Serving Ideas (H2):
- Afternoon tea: pair with black tea or a citrusy herbal blend for a comforting, indulgent treat.
- Dessert garnish: chop and scatter over chocolate mousse or ice cream for crunchy bursts.
- Cocktail accent: thread a candied peel on a cocktail pick to crown an Old Fashioned or gin and tonic.
- Gifting: tuck peels into glass jars with twine—their aroma and jewel-like look are instantly festive.
Storage and Reheating (H2):
- Store in an airtight container at room temperature for up to 2 weeks; dust with a little powdered sugar or granulated sugar to keep them from sticking.
- For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag; they keep well for 3 months. Thaw at room temperature and refresh with a quick roll in sugar.
- Reheating: warm gently in a low oven (about 200°F / 95°C) for a few minutes to restore chewiness, or microwave briefly—be careful, as they can soften too much.
Chef’s Pro Tips (H2):
- Use organic oranges when candied with the peel—less worry about wax or pesticides.
- Don’t rush the blanching; it’s what removes bitterness and yields a clean, bright flavor.
- Keep a close eye on syrup towards the end—too hot and it will caramelize rather than gently candy.
- If you’re dipping in chocolate, ensure peels are fully dry so the chocolate sets smoothly.
- Label jars with date and flavor notes if gifting—people love the story as much as the treat.
FAQs (H2):
Q: Can I use other citrus like lemons or grapefruit?
A: Absolutely. Lemons give a tart snap, grapefruit offers a pleasantly bitter edge. Adjust sugar slightly for very tart fruits.
Q: Are candied orange peels vegan?
A: Yes, when made with just sugar and water. If you dip them in chocolate, choose dairy-free chocolate to keep them vegan.
Q: How long do they last?
A: Kept airtight at room temperature, they last about two weeks. Frozen, they remain good for up to three months.
Q: Why are my peels still bitter?
A: Likely not blanched enough. Repeat the blanching step (boiling and draining) until the water runs clear or nearly so.
Q: Can I skip the drying step?
A: You can, but they will be stickier and less shelf-stable. Drying (even a few hours) helps them set into the classic candied texture.
## Conclusion (H2):
Making Candied Orange Peels feels like passing a little family ritual forward—simple steps that turn ordinary fruit into an indulgent treat to share. Whether you tuck a jar into a gift basket, garnish a winter dessert, or nibble them slowly with tea, these peels hold warmth, scent, and memory. If you’d like a different method or an extra visual guide while you work, this helpful tutorial on Candied Orange Peel – The Daring Gourmet is a lovely companion. Share a batch, tell the story of how they came to be, and enjoy the small, sweet comfort they bring.
Contents
Candied Orange Peels
Ingredients
Main Ingredients
- 6 large organic oranges Choose firm, unwaxed fruit for clean and flavorful peels.
- 2 cups granulated sugar Plus extra for finishing.
- 1 cup water For the syrup and blanching.
- 1/4 teaspoon sea salt Balances sweetness and heightens citrus.
- 1 teaspoon pure vanilla extract Or a split vanilla bean (optional) for added warmth.
- 4 tablespoons dark chocolate Chopped (optional) for dipping.
Instructions
Preparation
- Wash the oranges thoroughly and trim off the ends. Cut the peels into 1/2-inch-wide strips, keeping a little of the white pith for texture.
- Blanch the peels to remove bitterness by placing them in a saucepan, covering with cold water, bringing to a boil, then draining. Repeat this blanching process two more times.
Cooking
- Make the sugar syrup by combining 2 cups sugar and 1 cup water in a saucepan, stirring until dissolved. Add the blanched peels, sea salt, and vanilla. Simmer gently over low heat for 45–60 minutes, stirring occasionally.
- Test for doneness: a strip should be glossy, translucent, and coated with slightly thickened syrup.
Finishing
- Drain the peels on a wire rack and reserve the syrup. Let the peels dry for 4 hours or overnight.
- Finish by rolling in granulated sugar or dipping half of each strip into melted dark chocolate. Let set on parchment.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest