Candied Orange Peel
A delightful treat made by simmering orange peels in sugar syrup, perfect for snacking or as a garnish for desserts and drinks.
Ingredients
Main Ingredients
- 4 large large organic oranges Thick-skinned varieties like Navel or Valencia yield the best peels.
- 1 cup granulated sugar Plus additional sugar for rolling if desired.
- 1 cup water For syrup, plus extra for blanching.
- 1 tablespoon lemon juice Helps keep the peels bright and fights crystallization.
- Optional: a pinch of sea salt, a vanilla bean, or a cinnamon stick For spiced variations.
Instructions
Preparation
- Wash the oranges well and pat dry. Using a sharp knife, slice off both ends, then score the peel into quarters and remove the peel in large pieces, leaving most of the white pith.
- Trim away excess pith with a paring knife and cut the peels into 1/4- to 1/2-inch strips.
Blanching
- Blanch the peels: place them in a saucepan, cover with cold water, bring to a boil, then drain. Repeat this blanching step two more times to soften bitterness, each blanch taking 2 to 3 minutes.
Making Syrup
- In a clean saucepan, combine 1 cup of sugar and 1 cup of water. Add the peels and bring to a simmer over medium heat. Stir until sugar dissolves. Add lemon juice.
Simmering
- Simmer gently, uncovered, for 30 to 40 minutes until the peels are translucent and the syrup is slightly thickened.
- Remove peels with a slotted spoon, letting excess syrup drip back into the pan. Lay them on a wire rack set over a baking sheet to catch drips.
- If you like them sugared, toss strips in extra granulated sugar while still slightly tacky.
Drying
- Let dry at room temperature for 12 to 24 hours, depending on humidity. Store in a sealed jar in the fridge for up to one month or freeze for longer keeping.
Notes
You may substitute half the granulated sugar with coconut sugar for a deeper flavor. For a quicker method, use lower heat and a tighter lid, but be cautious to avoid burning the sugar. These peels can be paired with savory dishes as well.