Candied Orange Peel delivers citrusy sweetness with a subtle tang. Use in baked goods and desserts, to garnish drinks, or as part of a cheese tray.
When I was a child in Atlantic City, a step in any direction led to magic: the ocean and beach, the boardwalk and piers, the characters and curiosities, and every kind of food you could ever imagine. One of the places we loved the most was the A.L. Roth candy shop. They had THE BEST chewy almond macaroons (“The Original Boardwalk Macaroons”) that set the bar for all almond cookies I’ve had since. They also had a HUGE variety of candied and dried fruit, which, back then, wasn’t something many stores carried.
It was at Roth’s that I first discovered candied oranges; they sold the shiny citrus slices half-dipped in chocolate. My favorite part was the peel – a sublimely sweet and slightly bitter confection that captivated my culinary heart. It was love at first bite.
Because I constantly craved candied orange peel, my Aunt Lily taught me how to make my own. After demonstrating how to score the peel then separate it from the citrus and slice it, my Aunt shared this kitchen wisdom: “The most important step,” she told me, “is to boil the peels three times so the pith won’t be harsh.” She went on to say if you only boiled them two times they wouldn’t taste good, but if you boiled them four times they might be mushy. As rumored throughout the ages, the third time really is the charm.
The rest of the recipe is fairly straightforward – simmering the citrus in simple syrup – but step 4 in the directions is extra important so I will say it here too. Pay particular attention to the italicized text:
- “Add the peel to the syrup and bring to boil. Reduce heat to a medium simmer and cook until the peels are soft and start to look translucent. When they are ready the pith almost looks pale green. Do not stir during this phase or the syrup may start to form crystals. If you absolutely have to stir it, pick up the whole pot and swirl it instead.“
Once the peels are done and have cooled in the syrup, remove them from the pot with a slotted spoon and place on a baking rack to dry. Remember to put something under the rack to catch the drips – a cookie sheet works well. I usually put the whole deal in the toaster oven – with the heat off, of course – so they dry without attracting dust or winged things (ew). The simple syrup that is left in the pot will be infused with a fabulous orange flavor – be sure to have a bottle or jar on hand so you can save it. It is fantastic in beverages.
After the Candied Orange Peel is set, some cooks roll it in sugar, but I almost never do. I will, however, occasionally dip them in chocolate, a nod to my shore days. See the “Recipe Notes” section below for details.
Tips
- Select organic oranges to ensure you aren’t ingesting pesticides.
- Trim the peels with a paring knife or scissors as needed to refine the shape for your presentation.
- In addition to oranges, you can candy peels from other citrus including grapefruit, lemons, limes, etc.
- Store peels in an airtight container. They will keep a week at room temperature, a month if refrigerated.
Use Candied Orange Peel to garnish this Chocolate Chai Pots de Crème recipe.
If you enjoyed this Candied Orange Peel recipe, try this Cherry Chutney and these Bourbon Soaked Cherries.
- Wash the oranges thoroughly. Cut the top and bottom off, then score the orange peel vertically into four quarters. Be sure to only cut through the peel and pith, but leave the orange intact. Carefully remove the peel from the orange, then cut into ¼ inch strips.
- Place orange strips in a sauce pot, cover with water and bring to a boil. Reduce heat to a hard simmer for 10 minutes, then drain and rinse the peel in cold water. Repeat this process three times – this will remove the bitterness from the peels.
- Begin the simple syrup by placing two cups of sugar and two cups of water in a sauce pot. Heat on medium, stirring constantly until all of the sugar is dissolved.
- Add the peel to the syrup and bring to boil. Reduce heat to a medium simmer and cook until the peels are soft and start to look translucent. When they are ready the pith almost looks pale green. Do not stir during this phase or the syrup may start to form crystals. If you absolutely have to stir it, pick up the whole pot and swirl it instead.
- Remove from heat and leave the peel in the syrup to cool. Once cooled, remove the peels with a slotted spoon and place on baking rack to dry overnight. Save the remaining simple syrup in a jar or bottle and refrigerate - it is fantastic in beverages.
- Use candied orange peel to garnish desserts and beverages, as part of a cheese tray, etc. Store the dry candied orange peel in an airtight jar or container for up to 7 days at room temperature, or a month in the refrigerator.
For Chocolate Dipped Candied Orange Peel:
Start with the completed Candied Orange Peel recipe above. Melt approximately 8 oz of the chocolate of your choice in a bowl over a pot of simmering water. Use a fork or tongs to dip the peel in the chocolate - I like to do half, but dipping the whole peel is nice too.
As you dip each peel each peel place it on a silicone baking sheet or a regular baking sheet lined with parchment paper. Place in refrigerator for 10-15 minutes to let them set, then remove from the sheet and store in an airtight container. Use in 5-7 days.
2024-02-15 at 9:50 PM
Great recipe, just tried today!
2024-02-16 at 7:48 PM
Hello Kiley, thank you so much for letting me know; I am thrilled to hear you enjoyed it!
Best Wishes,
Reese
2024-05-28 at 9:40 PM
I used this recipe to add the candied
orange to my cannoli filling. It was perfect and easy. Thank you.
2024-05-29 at 11:28 AM
Hello Bonnie, thank you for the feedback! Happy dance!
I am THRILLED to hear that this recipe found its way into your cannolis – they sound WONDERFUL!
Best Wishes,
Reese
2024-06-15 at 7:44 PM
I drained and rolled the peel in sugar and dried in my dehydrator. I use it chopped in my scones among other things or dipped in chocolate for gifts. Love this, It reminds me of the Christmas gift I used to get from my Grandaunt Han when I was a child. Thank you!
2024-06-16 at 9:20 AM
Hello Peg, nice to meet you!
I love that this recipe brings back such a nice memory for you. Your scones sound wonderful too!
Best Wishes,
Reese
2024-11-02 at 10:28 AM
I’ve been looking for candied orange peels for years! My Christmas gift to friends and family is Cookies, and these are an essential Ingredient in Florentines! I’ve made the candied peel, but not as well As this year, my recipe was not this good! Thanks, and happy holidays to you!
2024-11-02 at 11:03 AM
Hello Heidi! Thank you so much for your kind words about my Candied Orange Peel recipe – I am SO happy it will be part of your holiday cooking!
Happy Holidays to you, too!
Best Wishes,
Reese Amorosi
2024-11-05 at 4:24 AM
I made
medjoul dates stuffed with candied orange peel filled with small diced pieces and pressing the together and sealing the slit with the orange peel. I did not Dip the dates in dark chocolate.
It tastes excellent as it is.
2024-11-05 at 7:53 AM
Hello VL Mehta!
Thank you for sharing how you use my Candied Orange Peel recipe – your stuffed dates sound AMAZING!
Best Wishes,
Reese Amorosi
2024-11-07 at 3:09 PM
Yours is my go to recipe for when I am making figgy pudding
2024-11-08 at 7:57 AM
Hello Ken, thank you for your comment – I appreciate it!
I am THRILLED to hear my Candied Orange Peel recipe has made it into your figgy pudding – it’s one of my favorites!
Best Wishes,
Reese Amorosi
2024-11-10 at 5:55 PM
I searched for your recipe because I had a treat in Dubai and wanted to make here in Canada. The treat was a simple fresh pitted date with a slice of candied orange peel inserted (like a hotdog in a bun). It was sweet and tangy, as well as chewy with a taste of caramel from the date.
Fantastic taste combination. I sometimes serve these with a cheese board.
Thanks for the recipe.
2024-11-11 at 8:12 AM
Hello Jim, thank you for stopping in and sharing your thoughts on my Candied Orange Peel recipe.
Sweet and tangy with caramel flavor IS a fantastic combination – your cheese boards must be wonderful!
Best Wishes,
Reese Amorosi
2024-11-12 at 2:31 PM
I am going to make these for panettone bread. The store bought peels never taste fresh. Thank you for the recipe
2024-11-13 at 8:28 AM
Hello Jeannie, thank you so much for stopping in!
We LOVE panettone! I agree with you too; freshly made Candied Orange Peel tastes so much better than store-bought. Have a fabulous baking season!
Best Wishes,
Reese Amorosi
2024-12-04 at 4:04 PM
About how long does it take to cook peels in the syrup?
2024-12-05 at 8:09 PM
Hi Shirley, thank you for stopping in.
The entire cooking time including boiling and draining the peels in water 3x and then cooking them in the simple syrup takes about an hour.
Once the peels are cooking in the syrup watch for them to start to appear translucent and the pith will look almost pale green. The *exact* time varies batch-to-batch (depending on the oranges you use, your stove, etc.) but it isn’t long – usually 10 minutes or so.
Please write again if I can be of further assistance. I hope you enjoy the Candied Orange Peels!
Best Wishes,
Reese Amorosi
2024-12-08 at 12:00 PM
Is there any benefit in squeezing the juice from the oranges and using it as part of the liquid for the sugar syrup phase?
2024-12-10 at 11:55 AM
Hello Kathleen, thank you for your question.
I have never added the juice to the mix so I cannot say for sure, but I would be wary of changing the structure of the syrup.
Best Wishes,
Reese Amorosi
2024-12-15 at 10:15 AM
Would have liked at least an estimate of how long they need to cook in sugar water. Mine took 90 minutes and I was wondering the whole time…Also-left them out overnight on a wire rack but after 12 hours they are still tacky. Is this right? Would sprinkling sugar on them help dry them out?
2024-12-17 at 5:27 PM
Hello Gary, thank you for stopping in.
This recipe takes about 15 minutes prep, 1 hour total cooking (including boiling and draining the peels three times) and 24 hours passive time to dry.
Once the peels are cooking in the syrup watch for them to start to appear translucent and the pith will look almost pale green. The *exact* time varies batch-to-batch (depending on the oranges you use, your stove, etc.) but it isn’t long – usually 10 minutes or so. But again, it really depends, so watch for the translucence, that is the key.
The drying time depends on the weather and humidity in your area, the temperature and humidity in your home, etc. I would give them a more time. They will still be sticky/tacky when done, but not just-out-of-the-pot wet. Also, the will not be completely dry like some store-bought dried orange peels are. Look at the main photo at the top of my recipe – they aren’t wet but they *are* sticky or perhaps even juicy.
You asked about adding sugar – try it on just a few first to see if you like them that way. If they are wet and not just sticky/tacky, you could press some cheesecloth against them to get it to take on some of the moisture.
Best Wishes,
Reese Amorosi