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Candied orange peel is one of those recipes that has so many uses! From making a sweet treat to enjoy over the holidays to an eye catching garnish for cocktails, there’s lots of ways to use this orange peel and it is simple to make with just three ingredients.
Why you’ll love this recipe
- Sweet treat: Pop it in a Christmas themed dish and put it out as a sweet treat over the holidays.
- Add as a garnish: For lots of cocktails and mocktails, candied orange peel adds a sweetness and extra flavour to the drink.
- Top your cakes: It also works well as a topper on a cake or cupcakes that have a citrus flavour to them.
- Add to hot chocolate: You can also make any drink into an orange hot chocolate and finish it with some of this candied peel.
Ingredients
- Oranges: Grab some large oranges to get plenty of peel for the recipe.
- Granulated white sugar: Use a finely granulated sugar to help make the sparkling candied coating on the peel.
- Water: Not really much that needs to be said about water!
Grab the full ingredients details and instructions in the recipe card below!
Substitutions and Additions
- Orange: You can use this recipe to make candied peel for other citrus fruits such as lemon, lime or grapefruit.
Instructions
Step 1: Prepare the oranges
Thoroughly wash and dry the oranges, then cut off the tops and bottoms of each. Score the orange peel from top to bottom with a sharp knife to create 4 or 5 large sections.
Carefully remove each section with some of the pith and cut into ¼-inch sections. Set aside.
Step 2: Make the syrup
Bring five cups water to a rapid boil in a large saucepan. Add the orange peels and return to a boil for 15 minutes. Drain and rinse the peels thoroughly before shaking out the excess liquid. Set aside.
Add one cup water and two cups sugar to the same saucepan and set the heat to medium. Stir the mixture occasionally until the sugar is thoroughly dissolved.
Step 3: Simmer the syrup
Add the boiled orange peels and increase heat to medium-high to boil. Once boiling, immediately reduce heat to medium-low and simmer, uncovered, for 40-45 minutes.
Step 4: Cool the syrup
Remove from heat and drain, reserving both the orange-flavored syrup and the orange peels. Transfer the peels to a wire rack set over a rimmed baking sheet. Set aside to dry for 12 hours to overnight.
Step 5: Coat the orange peel
Once the peels are mostly dry, but still a bit tacky, add the remaining sugar to a large Ziploc storage bag and add the peels a few at a time. Seal and shake the bag carefully until the peels are uniformly coated in sugar. Repeat this process with the remaining peels until all are uniformly coated in sugar.
Step 6: Serve
Serve the candied peels immediately as a snack, or use as a delicious garnish for ice cream, cupcakes, or cakes. They also make a wonderful addition to homemade cannoli filling.
Recipe tips
- Save the syrup: Store the reserved orange syrup in the refrigerator to add flavor to your favorite beverages and cocktails, such as iced tea, club soda, or mixed drinks.
- Save the pith: For best results, leave some of the white pith on each orange peel. If the pith is too thick, carefully remove some of the excess with a sharp knife prior to boiling.
Recipe FAQ
What drinks use candied orange peel?
Candied orange peel might sound like something only found in your grandma’s secret recipes, but it’s actually a classic ingredient used in many popular drinks. From Italian cocktails like the Aperol Spritz to Middle Eastern specialities like Jallab, this sweet and tart citrus flavor can take an ordinary drink to the next level.
It can also be used as a delightful garnish for traditional hot toddies and Bloody Marys. Candied orange peel is also essential when whipping up some classic winter warmers like mulled wine, or festive punches with cinnamon and nutmeg.
And of course, there wouldn’t be a proper Limoncello without a healthy dose of candied orange zest stirred into the syrup! So next time you’re hunting for creative cocktail ideas or trying a new recipe, keep an eye out for that classic candied orange peel – it just might be the special ingredient you’ve been looking for!
Storage & reheating
- Storage: Unused orange peels can be stored in an airtight container for up to a week
More recipes
Want more ideas? Check out these other related recipes!
- Orange Cranberry Glazed Scones
- Orange Glazed Salmon with Asparagus
- Orange Cranberry Cheese Ball
- Orange-Pomegranate Salad with Orange Champagne Vinaigrette
Candied Orange Peel
Add a sweet and tangy treat to your sweet selection or use this candied orange peel in holiday drinks
Ingredients
- 4 large organic oranges
- 6 c. water, divided
- 2½ c. white granulated sugar, divided
Instructions
- Thoroughly wash and dry the oranges, then cut off the tops and bottoms of each. Score the orange peel from top to bottom with a sharp knife to create 4 or 5 large sections.
- Carefully remove each section with some of the pith and cut into ¼-inch sections. Set aside.
- Bring five cups water to a rapid boil in a large saucepan. Add the orange peels and return to a boil for 15 minutes. Drain and rinse the peels thoroughly before shaking out the excess liquid. Set aside.
- Add one cup water and two cups sugar to the same saucepan and set the heat to medium. Stir the mixture occasionally until the sugar is thoroughly dissolved.
- Add the boiled orange peels and increase heat to medium-high to boil. Once boiling, immediately reduce heat to medium-low and simmer, uncovered, for 40-45 minutes.
- Remove from heat and drain, reserving both the orange-flavored syrup and the orange peels. Transfer the peels to a wire rack set over a rimmed baking sheet. Set aside to dry for 12 hours to overnight.
- Once the peels are mostly dry, but still a bit tacky, add the remaining sugar to a large Ziploc storage bag and add the peels a few at a time. Seal and shake the bag carefully until the peels are uniformly coated in sugar. Repeat this process with the remaining peels until all are uniformly coated in sugar.
Notes
- Save the syrup: Store the reserved orange syrup in the refrigerator to add flavor to your favorite beverages and cocktails, such as iced tea, club soda, or mixed drinks.
- Save the pith: For best results, leave some of the white pith on each orange peel. If the pith is too thick, carefully remove some of the excess with a sharp knife prior to boiling.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 384Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 99gFiber: 3gSugar: 94gProtein: 1g
