Easy Candied Orange Peel Recipe
Easy Candied Orange Peel Recipe – very easy to make, great for snack, garnish and baking. Perfect for the holidays!
After sharing with you recipes for chocolate dipped candied orange slices and candied blood orange slices, it is time to eat some fresh oranges and save the feel. Because we are making Easy Candied Orange Peel.
I made this Easy Candied Orange Peel for a Panettone recipe, that I’ll be sharing soon. Of course I can buy candied fruit at the store, but it was fun to make these. I always have fresh oranges in the house and saving the peel is not an issue.
What ingredients do I need to make candied orange peel?
- Oranges
- Water
- Sugar (I’ve tested this recipe with erythritol instead of regular white sugar and it does work)
How to make candied orange peel?
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Cut a little from the top and bottom of oranges, then score the skin into 4 verticals segments and peel (leave white pith). Cut skin into 1/4-inch strips.
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Combine 1 cup of sugar with 2 cups of water in a saucepan and bring to a boil. Once the sugar is dissolved, add orange peel. Bring to a simmer. Cook for 45 minutes. Keep an eye on it closely and if the water starts to evaporate too quickly, remove from heat earlier that the 45 minutes mark.
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Remove from heat and drain well. Be careful, it is hot! Let it cool for 15 minutes.
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Spread 2 cups of sugar over a large tray. Add orange peel and roll into sugar.
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Transfer to ait-tight containers and refrigerate for up to 2 months.
How to store candied orange peel?
Store in an air-tight container in the fridge for up to two months. It is important that yo refrigerate or freeze the candied orange peel, because it will harden very quickly at room temperature (even the the best containers may leek air). If it hardens a lot, it gets unpleasant to eat and unusable for most baking projects.
What to use candied orange peel for?
This Candied Orange Peel looks so cute in these little glass jars. It makes the perfect stocking stuffer for foodies. You can also use it as a part of your holiday decor. These mini jars look so festive!
Use in also in:
- breads
- cakes
- cookies
I’ll also be making some cranberry orange cookies with this orange peel next.
Hope you like it!
Easy Candied Orange Peel Recipe
Instructions
-
Cut a little from the top and bottom of oranges, then score the skin into 4 verticals segments and peel (leave white pith). Cut skin into 1/4-inch strips.
-
Combine 1 cup of sugar with 2 cups of water in a saucepan and bring to a boil. Once the sugar is dissolved, add orange peel. Bring to a simmer. Cook for 45 minutes. Keep an eye on it closely and if the water starts to evaporate too quickly, remove from heat earlier that the 45 minutes mark.
-
Remove from heat and drain well. Be careful, it is hot! Let it cool for 15 minutes.
-
Spread 2 cups of sugar over a large tray. Add orange peel and roll into sugar.
-
Transfer to ait-thight containers and refrigerate for up to 2 months.
Nutrition Information
Calories: 407, Sodium: 5mg, Potassium: 79mg, Carbohydrates: 105g, Fiber: 1g, Sugar: 103g, Vitamin A: 100%, Vitamin C: 23.3%, Calcium: 20%, Iron: 0.1%You May Also Like:
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Blood Orange Cheesecake Squares
Raw Orange Creamsicle Cheesecake Cups
I love this recipe, Mira! I’ve always wanted to try this and I love how easy it is. Sounds perfect to munch on or as a pretty garnish. Can’t wait to see your next recipe with these pretty peels!
how fun! and they would make wonderful gifts too 🙂
So easy to make. Looks tasty and stays healthly. Great idea with these jars.
Love it! I made it twice already!
Can candied blood orange slices be made the same way as candied orange slices?
Yes, absolutely the same way. Hope you like it!
Have you ever made this with chocolate? I love chocolate covered oranges, I was thinking of trying to see if I could modify the recipe.
Hi Suzanne, No I have not tried this particular one with chocolate, but I have something similar. Please check it out:https://cookinglsl.com/chocolate-dipped-candied-orange-slices/
My son and I made these today OMG they are absolutely delicious and will not last 2 months in my fridge. Great gift idea.Something you can make with your kids or grandchildren! They would love it…….making memories
I was looking up an easy way to peel oranges while making breakfast this morning, and ended up with four oranges peeled into eight little bowls. Thanks, Pinterest, because next to that post was this recipe. I thought, “Aha! Waste not, want not!” None of us had ever had candied orange peels, but I had heard of them.
I was glad to see the note about erythritol working in this recipe. I’ve worked for a year to phase out as much sugar as possible. Well, my husband used all of my erythritol in his coffee, but I did have a bag of xylitol. So for an experiment, I used 1/2 c xylitol and 1/2 c sugar. It candied up perfectly! I even used all four orange peels, instead of just two, as the recipe recommends. There was pretty much the perfect amount of syrup for them all.
After tossing them in a little less than 1 c sugar, I cooled them in the fridge. Everyone took a hesitant bite, and BOOM! We have a winner! Thanks so much for helping us make new memories!
Great Amanda, glad you loved the recipe. Actually Erythritol and Xylitol work even better than sugar in recipes like this, because they tend to crystalize better after the syrup cools down. Have a great day!
Thanks for the recipe, I’m going to make these now with granulated erythritol! 🙂 But I don’t have the time to let them dry for 24 hours, I need them for a cake that I have to bake today. Should I try to put them in the oven or just use them wet?
Thank you! 🙂
You can put them in the oven on very low (120F) and wait for them to dry.
I made the candied orange peel with erythritol and it hardened quite a bit, so it was like candy. Is it because erythritol crystalises much more than sugar? Or does that mean I have to cook the orange peel in less erythritol? Other?
Once the orange peels were cooked, I strained them as you did and then placed them in an airtight container, and once cool, straight into the fridge. Thanks a lot for your insights, you’ve made them with erythritol, so I’m hoping that, with your tips, my candied orange peel will be great next time! 🙂 (the taste was great though, just need them to be softer!! 😉
When you say “leave white pith,” do you mean leave it on the peel you are candifying or do you mean leave it on the orange and don’t use it? It looks in the video like you are taking it with the peel and using it in the recipe, but mine seems a little bitter and I thought that might be the pith.
Hi,
Yes, I usually use it. If it seems bitter and unpleasant to you, you can leave it out. The “candied peel” will be not as thick as mine, but it should be fine.
can you dry orange peels in the food dehydrater??
I don’t have a dehydrator and don’t know how to do it.