Easiest Candied Orange Peel Recipe

I have loved making this Candied Orange Peel Recipe using organic oranges, water, granulated sugar and a pinch of salt. The blend of ingredients creates a sweet yet tangy treat that takes orange peel candy to a whole new level. This recipe adds a playful twist to any holiday celebration.

I’ve been experimenting in my kitchen for a while now and finally found a super simple way to transform 2 large organic oranges into a marvelous treat that’s almost like magic on a winter day. I use 4 cups of water in two different ways, first to gently blanch the peel and later to create a lovely syrup with 2 cups of granulated sugar and a pinch of salt that boosts the flavor.

This recipe for candied orange peel is not your average fruit kabob treat, kinda like those intriguing orange rind candy ideas you see pop up on the internet. I dust the finished peels with extra granulated sugar to give them a fun, edgy texture that reminds me of some sour candied citrus peels and even a nod to pizza fruit experiments gone wild.

Its bright flavor and simple methods make it a perfect addition to any holiday spread, and i honestly love introducing this sweet curiosity into my cooking adventures.

Why I Like this Recipe

I love this recipe cuz it makes me feel like I’m getting a real taste of freshness. First, using organic oranges makes it so bright and natural, and I really dig how the repeated blanching gets rid of all that bitter stuff. Second, the method is simple enough that I don’t stress over it even though it takes a few steps, and that just boosts my confidence in the kitchen. Third, the way the peels turn translucent after simmering in the sugar syrup is just amazing, giving it a cool texture that feels both fancy and homemade. Lastly, I like that it’s the perfect treat for the holidays – it’s sweet, tangy, and I just know everyone will love sharing it.

Ingredients

• 2 large oranges: bursting with vitamin C, fiber, and natural zest to elevate dish flavor.
• 4 cups water: essential for blanching and syrup making, it helps meld and soften peels.
• 2 cups granulated sugar: offers carbohydrate energy and sweetness that balances the tart citrus taste.
• Extra granulated sugar: used for dusting, adding crunch and a hint of extra sweetness.
• 1/4 teaspoon salt: a pinch that enhances flavor without overwhelming delicate citrus notes.
• Together, they create an irresistible blend of tanginess, sweetness, and subtle saltiness.
• This simple recipe turns humble ingredients into a gourmet treat bursting with citrus magic.

Ingredient Quantities

• 2 large oranges (organic if possible)
• 4 cups water, divided (for blanching and making the syrup)
• 2 cups granulated sugar
• Extra granulated sugar for dusting
• 1/4 teaspoon salt (optional but helps bring out the flavor)

How to Make this

1. Start by thoroughly washing the two oranges then cut them in half and carefully remove the peel with a sharp knife, making sure to trim off as much of the bitter white pith as you can.

2. Slice the peel into strips about 1/4 inch wide and set them aside.

3. Place the peel strips in a medium pot and add about 2 cups of water from the total 4 cups; add 1/4 teaspoon of salt if you like that extra flavor boost.

4. Bring the water to a boil then let the peels simmer for about 5 minutes before draining the water.

5. Repeat this blanching process 2 more times by refilling the pot with fresh water each time; this helps remove any excess bitterness.

6. In a clean saucepan, combine the 2 cups granulated sugar with the remaining 2 cups of water and stir until the sugar dissolves.

7. Add the blanched orange peel strips to this syrup then bring the mixture back to a simmer.

8. Let the peel cooks in the syrup for about 45 minutes, stirring occasionally so the syrup doesn’t stick or burn, until the peels turn nice and translucent.

9. When the peels are done, remove them carefully with a slotted spoon and arrange them on a baking sheet lined with parchment paper.

10. Dust the peels with some extra granulated sugar and allow them to cool and dry completely before serving or storing for later snacking.

Equipment Needed

1. A cutting board
2. A sharp knife
3. A set of measuring cups (for water and sugar)
4. Measuring spoons (to measure the salt)
5. A medium pot that you can use for blanching the peel strips
6. A clean saucepan for the sugar syrup
7. A slotted spoon for removing the peels from the pot
8. A stirring spoon for mixing the sugar water
9. A colander or strainer for draining water when needed
10. A baking sheet lined with parchment paper for cooling and drying the peels

FAQ

Easiest Candied Orange Peel Recipe Substitutions and Variations

• Oranges: If you cant find organic large oranges, try using tangerines or blood oranges. Theyll give a slightly different flavor but still work great.
• Water: Instead of plain water, you might mix equal parts water and fresh orange juice for a more intense citrus kick.
• Sugar: If you want a less refined sugar option, raw sugar or turbinado sugar can work in place of granulated sugar.
• Extra Sugar for Dusting: You could grab some powdered sugar instead of granulated for a finer coating.
• Salt: If you dont have regular salt, a pinch of sea salt is a good substitute and can really enhance the flavors.

Pro Tips

1. When removing the orange peel, be super careful to cut away as much of the white pith as possible because that bitterness can really mess up the flavour of your final candy. Sometimes its hard to get it all off so take your time with it.

2. For blanching the peels, always use fresh water for each round. Changing the water helps really get rid of the bitterness and makes sure your peels turn out nicely even after simmering in the sugar syrup.

3. Keep an eye on the syrup while the peels are cooking in it. You dont wanna have it burn or stick to the bottom of the pan so stir it regularly, even if it feels like a hassle.

4. When dusting and cooling the peels, try not to stack them up or they might get too sticky. Let them sit out on the parchment paper completely, this might take a while but its totally worth it for that perfect crunchy finish.