This post may contain affiliate links. Please read our disclosure policy.
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?
-
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-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
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
You May Also Like:
Classic Lemon Bars With Shortbread Crust
Blood Orange Cheesecake Squares
Raw Orange Creamsicle Cheesecake Cups
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.