Candied Orange Peel

Candied orange peel is a delightful treat that combines the natural sweetness of oranges with a crunchy, sugary coating. It’s perfect for snacking on its own, garnishing desserts, or adding a burst of citrus flavor to your favorite recipes.

Tasting Notes

Expect a balance of sweet and citrusy flavors with a chewy texture from the candied peel. The slight bitterness of the orange zest contrasts beautifully with the sugary coating, creating a satisfyingly addictive treat.

Ingredients

• 4 large oranges
• 2 cups granulated sugar
• 1 cup water
• Additional sugar for coating

Kitchen Equipment

• Vegetable peeler or sharp knife
• Cutting board
• Saucepan
• Slotted spoon
• Baking sheet
• Parchment paper

Instructions

1. Prepare the Oranges: Wash the oranges thoroughly under cold water. Using a vegetable peeler or a sharp knife, carefully peel the oranges, trying to get only the orange part of the peel and avoiding the bitter white pith as much as possible. Cut the peel into thin strips.
2. Blanch the Peel: In a saucepan, bring water to a boil. Add the orange peel strips and blanch them for about 2 minutes. Drain the peel and rinse with cold water. This step helps to remove bitterness from the peel.
3. Cook the Peel: In the same saucepan, combine 1 cup of water and 1 cup of sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Add the blanched orange peel strips to the syrup and simmer gently for about 45 minutes to 1 hour, until the peel becomes translucent and soft.
4. Drain and Cool: Using a slotted spoon, remove the candied orange peel from the syrup and place it on a wire rack to drain excess syrup. Let the peel cool for a few minutes.
5. Coat with Sugar: Once the candied peel has cooled slightly, roll each strip in granulated sugar until well coated. Place the sugared peel on a baking sheet lined with parchment paper in a single layer, making sure the pieces do not touch each other.
6. Dry the Peel: Let the sugared peel dry at room temperature for at least 4 hours or overnight. This allows the sugar coating to crystallize and the peel to firm up.
7. Store and Enjoy: Once the candied orange peel is completely dry, store it in an airtight container at room temperature for up to 2 weeks. Enjoy as a snack or use it to garnish cakes, cookies, or other desserts.

Pro Tips

• Use organic oranges if possible, as they tend to have a thicker peel and are free from wax and pesticides.
• Don’t discard the leftover syrup! It’s delicious in cocktails or as a sweetener for teas and other beverages.
• For an extra burst of flavor, add a splash of orange liqueur or orange extract to the syrup mixture.

Variations

• Experiment with different citrus fruits such as lemon, lime, or grapefruit for a variety of flavors.
• Dip the finished candied peel in melted chocolate for an indulgent treat.
• Add spices like cinnamon, cloves, or star anise to the syrup for a festive twist.

FAQs