Bright, chewy, and irresistibly sweet, candied orange peel is one of those old-fashioned treats that feels both thrifty and gourmet at the same time. With just a few oranges, sugar, and water, you can transform citrus peels (normally tossed away) into a delightful snack that doubles as a baking ingredient and a gift-worthy candy. Perfect for the holidays, cocktail garnishes, or dipping in chocolate, this easy candied orange peel recipe will quickly become a pantry staple.
Why You’ll Love This Candied Orange Peel
Candied orange peel has that magical combination of sweet and citrusy, with just the right amount of chew. It’s a beautiful way to use up leftover peels, reduce kitchen waste, and create something fancy out of something simple. From holiday trays to everyday snacks, it’s the kind of recipe that makes you feel resourceful and indulgent at the same time.
Tips for Success
- Don’t skip boiling: Repeated boiling removes the bitter taste from the peels.
- Cook low and slow: A gentle simmer makes the peels turn perfectly translucent.
- Dry thoroughly: Rushing the drying step can make them sticky. Overnight drying works best.
- Sugar coating: Roll while still slightly tacky so the sugar sticks evenly.
Variations & Add-Ins
- Spiced Candied Peel: Simmer with a cinnamon stick, star anise, or cloves.
- Vanilla Citrus: Add a splash of vanilla extract to the sugar syrup.
- Mixed Citrus: Combine orange with lemon, lime, or grapefruit peels for a colorful mix.
Serving Ideas & Pairings
- On their own: Enjoy as a sweet snack anytime.
- Baking ingredient: Chop and add to fruitcakes, panettone, scones, or biscotti.
- Cocktail garnish: Use strips to dress up martinis or holiday drinks.
- Chocolate dipped: Pair with dark chocolate for an elegant after-dinner treat.
- Gift idea: Package in decorative jars for a homemade holiday present.
Frequently Asked Questions
1. Why is my candied orange peel bitter?
If the peels weren’t boiled enough times, some bitterness remains. Make sure to boil and drain at least 3 times before simmering in syrup.
2. Can I use other citrus besides orange?
Yes! Lemons, limes, and grapefruit all work beautifully — each with its own flavor twist.
3. How do I stop the peel from being sticky?
Drying is key. Let them sit on a wire rack overnight before tossing in sugar.
4. Can candied orange peel be frozen?
Yes. Place in an airtight container and freeze for up to 3 months. Thaw at room temperature before using.
Homemade Candied Orange Peel
Ingredients
Method
- Prepare the peel – Wash oranges thoroughly. Cut off the ends and score the peel into quarters. Remove the peel and cut into thin strips.
- Boil to remove bitterness – Place strips in a saucepan, cover with cold water, and bring to a boil. Drain. Repeat this step 2 more times.
- Make sugar syrup – In the same saucepan, combine 2 cups sugar and 1 cup water. Bring to a simmer, stirring until sugar dissolves.
- Cook the peel – Add orange strips and simmer over low heat for 45–60 minutes until the peels are translucent and syrupy.
- Dry – Remove peels with a slotted spoon and place on a wire rack set over parchment. Let dry 6–12 hours.
- Coat in sugar – Toss dried peels in granulated sugar until fully coated. Store in an airtight container.
Notes
- Storage: Keeps well in an airtight jar at room temperature for up to 3 weeks.
- Chocolate-dipped option: Dip half the peel in melted dark chocolate for a classic treat.
- Other citrus: Try lemons, limes, or grapefruit for variation.
- Gift idea: Package in small jars or cellophane bags tied with ribbon for holiday gifts.
