Candied Orange Peels with Honey
This delightful recipe transforms orange peels into a chewy and sweet treat using raw honey, perfect as a gift or indulgent dessert.
Ingredients
Main Ingredients
- 4 large large organic oranges Use organic so peels are safe; Seville oranges are more bitter but traditional.
- 1 cup raw honey Mild-flavored honey allows orange flavor to shine.
- 1/2 cup water Used for the simmering syrup.
- 1/3 cup coconut sugar Optional coating for crunch; can be skipped.
- 1/2 teaspoon fine sea salt Balances sweetness.
- 1 stick cinnamon stick Optional, adds warmth.
- 1/2 teaspoon ground cinnamon Optional, for a festive twist.
- 1 teaspoon vanilla extract Optional, added for roundness at the end.
Instructions
Preparation
- Wash the oranges thoroughly. Peel them with a sharp knife or vegetable peeler, leaving a thin white pith layer if possible.
- Slice the peels into 1/2-inch strips.
- Blanch the peels by placing them in a pot of cold water, bringing to a boil, draining, and repeating two more times.
Cooking
- In a clean saucepan, combine 1 cup of honey and 1/2 cup of water, adding the cinnamon stick if using. Bring to a gentle simmer, stirring until honey blends.
- Add the blanched peels and a pinch of sea salt. Simmer uncovered for 20–30 minutes, stirring occasionally, until glossy and slightly translucent.
- Remove peels with tongs, allowing excess syrup to drip back into the pan. For a sugar coating, toss warm peels in coconut sugar.
- Let dry at room temperature for 3–6 hours or overnight. For a crisp finish, place in a very low oven for 30–45 minutes, watching carefully.
Finishing Touches
- Optionally dip ends in melted dairy-free dark chocolate and let set on parchment.
- Store cooled peels in an airtight container between layers of parchment.
Notes
Can use grapefruit or lemon peels. For a festive touch, add orange zest or ground ginger. Best served with tea or coffee. Store at room temperature for up to 2 weeks or freeze for up to 3 months.