Candied Orange Peel Recipe
Candied Orange Peel Recipe
Candied Orange Peel delivers citrus sweetness with a subtle tang. Use in baked goods and desserts, to garnish drinks, or as part of a cheese tray.
Candied Orange Peel Recipe
Candied Orange Peel Recipe
Candied Orange Peel delivers citrus sweetness with a subtle tang. Use in baked goods and desserts, to garnish drinks, or as part of a cheese tray.
Recipe byReese Amorosi
Servings Prep Time
12 15minutes
Cook Time Passive Time
1hour 24 hours
Servings Prep Time
12 15minutes
Cook Time Passive Time
1hour 24 hours
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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.
Recipe Notes

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.