candied orange peel recipe
The Best candied orange peel recipe
I love how versatile this recipe is. You can use it in everything—on top of ice cream, mixed into yogurt, or even sprinkled over cheese plates for a fancy touch. It’s great for everyday eating too, like a quick snack with tea or coffee, or a little something to add to baked goods. Plus, it’s healthier than you might think—no refined sugar if you use honey or maple syrup, and the peel is packed with vitamin C and antioxidants. My family loves it because it’s easy to make and always feels like a little extra effort that pays off. Whether it’s for a birthday, a holiday gathering, or just a cozy night in, this recipe is one of those things that makes everything feel a little more special.
Candied Orange Peel
A sweet and tangy treat made from the zest of oranges, perfect for garnishing desserts or enjoying on its own. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 large orange (navel or Valencia)
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 tsp lemon juice
- 1/4 tsp ground cinnamon (optional)
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
👨🍳Directions
-
1
Peel the orange, removing all the white pith. Use a fine grater or microplane to grate the orange zest into very fine pieces. -
2
In a small saucepan, combine the grated orange zest, sugar, water, and lemon juice. Bring to a boil over medium heat. -
3
Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally until the mixture thickens and the sugar dissolves. -
4
Remove from heat and let the mixture cool slightly. Strain the mixture through a fine-mesh strainer to remove any remaining zest bits, pressing gently with a spoon. -
5
Pour the strained syrup into a shallow baking dish and spread it evenly. Place the grated orange zest on top of the syrup, ensuring it is fully coated. -
6
Bake at 325°F (165°C) for 20-25 minutes until the zest is tender and slightly crispy. Be careful not to overcook it. -
7
Let the candied orange peel cool completely on a cooling rack. Once cooled, transfer to an airtight container. -
8
For garnish, toast almonds and pistachios in a dry pan over medium heat for 2-3 minutes until fragrant, then cool. Sprinkle over desserts or enjoy on its own.
🔧Equipment
- Mixing bowl
- Fine-mesh strainer
- Baking sheet
- Oven
- Parchment paper
- Small saucepan
- Wooden spoon
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Tips
- Ensure the zest is finely grated to ensure even coating with the syrup.
- For extra flavor, add a pinch of orange zest to the syrup before baking.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
- Adjust the sugar quantity based on the size of your orange and desired sweetness.
Variations
- Try using blood orange zest for a deeper, more intense flavor.
- Add a pinch of vanilla extract to the syrup for a subtle vanilla note.
Watch Video Of How Candied Orange Peel Works
❓ Frequently Asked Questions About Candied Orange Peel
1. What ingredients are essential for making candied orange peel?
The key ingredients for authentic candied orange peel include fresh orange peels (preferably navel oranges), granulated sugar, water, and a pinch of salt. Some recipes also include lemon juice or a splash of vinegar to enhance flavor and help preserve the peel.
2. How do I prepare the orange peels before candying them?
Start by washing the orange peels thoroughly to remove any dirt or wax. Cut the peels into strips (about 1–2 inches long) and remove any remaining flesh or membranes. You can also thinly slice them for a more delicate texture if desired.
3. What is the best way to prevent the orange peel from becoming mushy during cooking?
To avoid a mushy texture, ensure the peels are fully dried before cooking—pat them dry with a clean towel. Additionally, cook them gently on low to medium heat, stirring occasionally, and avoid overcrowding the pan. Some people also use a candy thermometer to monitor the sugar’s consistency.
4. How long does it typically take to candy orange peel?
The cooking time varies slightly, but most recipes take around 1.5 to 2.5 hours to reach the desired soft, candy-like texture. The longer it cooks, the stickier and sweeter the peel will be. Always test for doneness by gently pressing a piece—it should feel soft and slightly translucent.
5. Can I use bottled orange peel instead of fresh?
While bottled orange peel can work in a pinch, fresh peels yield the best flavor and texture. If using bottled, opt for high-quality, minimally processed versions and rinse them well before cooking. However, fresh is always preferred for homemade candied peel.
