Homemade Candied Orange Peel: Easy Sweet Treat Gift Jars

Making homemade candied orange peel is a delightful culinary adventure that transforms what might otherwise be discarded into a sweet, aromatic treat.

This recipe is perfect for anyone looking to add a touch of gourmet elegance to their baking or simply create a thoughtful, edible gift. It’s surprisingly simple to master, even for beginner cooks, and yields impressive results.

This guide will walk you through each step, ensuring your candied orange peel turns out perfectly shiny, chewy, and bursting with citrus flavor. Whether you plan to chop it into cookies, dip it in chocolate, or package it beautifully for friends and family, you’ll find this process both rewarding and delicious.

Homemade Candied Orange Peel

---

• Total Time: 14-26 hours
• Yield: 2 cups 1x

Print Recipe

Pin Recipe

Description

Transform discarded orange peels into a sweet, aromatic, and gourmet treat with this surprisingly simple recipe. Perfect for baking, gifting, or enjoying as a standalone confection, this guide ensures perfectly shiny, chewy, and citrus-bursting candied orange peel.

---

Ingredients

Scale 1x2x3x

4 large oranges (such as Navel or Valencia)

4 cups granulated sugar, divided

4 cups water, divided

Pinch of salt (optional, for balancing flavor)

---

Instructions

1. Prepare the Oranges: Begin by thoroughly washing the oranges under cold running water. Using a sharp knife, score the orange peel into quarters from top to bottom, being careful not to cut into the fruit itself. Gently peel off the orange quarters. You can also use a vegetable peeler to remove strips of zest, but the thicker, pithier peels from scoring and peeling yield a chewier candy.

2. Blanch the Peels (First Boil): Place the orange peels in a medium saucepan and cover them with cold water (about 4 cups). Bring the water to a boil over high heat, then reduce the heat and simmer for 15 minutes. This step helps to remove some of the bitterness from the pith. Drain the water and repeat this blanching process two more times, using fresh cold water each time. This triple-blanching is crucial for a pleasant, non-bitter flavor.

3. Slice the Peels: After the third blanching and draining, let the peels cool slightly. Once cool enough to handle, use a sharp knife to slice the softened peels into thin strips, about 1/4 inch wide. You can make them shorter or longer depending on your preference for the final candy.

4. Prepare the Sugar Syrup: In the same saucepan, combine 2 cups of granulated sugar with 2 cups of fresh water. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. If using, add a pinch of salt.

5. Simmer the Peels in Syrup: Add the sliced orange peels to the simmering sugar syrup. Reduce the heat to low and let the peels simmer gently for 45-60 minutes. The peels should become translucent and tender, and the syrup will thicken significantly. Stir occasionally to prevent sticking and ensure even cooking.

6. Drain and Cool: Once the peels are translucent, carefully remove them from the syrup using a slotted spoon or tongs. Place them on a wire rack set over a baking sheet to catch any excess syrup. Allow them to cool for about 15-20 minutes, letting some of the syrup drip off.

7. Coat with Sugar: While the peels are still slightly warm and tacky, place the remaining 2 cups of granulated sugar in a shallow dish. Roll each strip of candied orange peel in the sugar, ensuring it’s fully coated. Gently shake off any excess sugar.

8. Dry the Candied Peels: Arrange the sugar-coated peels in a single layer on a clean wire rack. Allow them to dry at room temperature for at least 12-24 hours, or even longer, until they are no longer sticky and have a firm, chewy texture. This drying process is essential for achieving the perfect candied consistency.

• Prep Time: 20 minutes
• Cook Time: 60-90 minutes
• Category: dessert
• Method: boiling, simmering, drying
• Cuisine: european

Nutrition

• Serving Size: 1/4 cup

Keywords: candied orange peel, citrus candy, homemade candy, orange zest, sweet treat, gourmet dessert, edible gift, baking ingredient, fruit candy, orange peel

What You’ll Love About This Quick And Easy Recipe

This recipe for candied orange peel is a true kitchen gem for several reasons. First, it’s incredibly satisfying to take something often thrown away – orange peels – and transform them into a gourmet confection. It’s a wonderful way to reduce food waste while creating something truly special. Second, the process itself is quite meditative and enjoyable, involving simple steps that build up to a beautiful result. It works perfectly for home bakers who want to elevate their desserts with a homemade touch, or for anyone looking for a unique, handcrafted gift idea. You can serve it as a standalone sweet treat after dinner, alongside coffee or tea, or incorporate it into a variety of baked goods like fruitcakes, biscotti, or even chocolate bark. It’s a versatile ingredient that adds a bright, zesty counterpoint to richer flavors.

Everything You Need To Make This Recipe Without Stress

The beauty of candied orange peel lies in its simplicity, requiring just a few basic ingredients that you likely already have on hand or can easily find at any grocery store. No exotic spices or specialized equipment are needed, making this an accessible project for any home cook.

INGREDIENTS:

• 4 large oranges (such as Navel or Valencia)
• 4 cups granulated sugar, divided
• 4 cups water, divided
• Pinch of salt (optional, for balancing flavor)

For the oranges, choose ones that are firm, bright in color, and have unblemished skins. Organic oranges are a great choice since you’ll be using the peel, but any good quality orange will work. Just be sure to wash them thoroughly before you begin. Granulated sugar is essential for both the simmering syrup and for coating the finished peel, giving it that classic candied texture and sparkle. A small amount of salt can help to enhance the sweetness and balance the citrus notes, but it’s entirely optional.

Time Needed From Start To Finish

Preparing homemade candied orange peel is a process that requires patience, but the active hands-on time is quite manageable.

• Prep Time: 20 minutes (includes washing oranges, peeling, and slicing)
• Cook Time: 60-90 minutes (simmering the peels and then in sugar syrup)
• Drying Time: 12-24 hours (essential for the candied texture)
• Total Time: Approximately 14-26 hours (mostly inactive drying time)

While the overall process spans more than a day, most of this time is dedicated to drying the peels, during which you can go about your day. The active cooking portion is less than two hours, making it a perfect weekend project.

How To Make It Step By Step With Visual Cues

Follow these detailed steps to create perfectly candied orange peel. The key is patience and consistent heat.

1. Prepare the Oranges: Begin by thoroughly washing the oranges under cold running water. Using a sharp knife, score the orange peel into quarters from top to bottom, being careful not to cut into the fruit itself. Gently peel off the orange quarters. You can also use a vegetable peeler to remove strips of zest, but the thicker, pithier peels from scoring and peeling yield a chewier candy.
2. Blanch the Peels (First Boil): Place the orange peels in a medium saucepan and cover them with cold water (about 4 cups). Bring the water to a boil over high heat, then reduce the heat and simmer for 15 minutes. This step helps to remove some of the bitterness from the pith. Drain the water and repeat this blanching process two more times, using fresh cold water each time. This triple-blanching is crucial for a pleasant, non-bitter flavor.
3. Slice the Peels: After the third blanching and draining, let the peels cool slightly. Once cool enough to handle, use a sharp knife to slice the softened peels into thin strips, about 1/4 inch wide. You can make them shorter or longer depending on your preference for the final candy.
4. Prepare the Sugar Syrup: In the same saucepan, combine 2 cups of granulated sugar with 2 cups of fresh water. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. If using, add a pinch of salt.
5. Simmer the Peels in Syrup: Add the sliced orange peels to the simmering sugar syrup. Reduce the heat to low and let the peels simmer gently for 45-60 minutes. The peels should become translucent and tender, and the syrup will thicken significantly. Stir occasionally to prevent sticking and ensure even cooking.
6. Drain and Cool: Once the peels are translucent, carefully remove them from the syrup using a slotted spoon or tongs. Place them on a wire rack set over a baking sheet to catch any excess syrup. Allow them to cool for about 15-20 minutes, letting some of the syrup drip off.
7. Coat with Sugar: While the peels are still slightly warm and tacky, place the remaining 2 cups of granulated sugar in a shallow dish. Roll each strip of candied orange peel in the sugar, ensuring it’s fully coated. Gently shake off any excess sugar.
8. Dry the Candied Peels: Arrange the sugar-coated peels in a single layer on a clean wire rack. Allow them to dry at room temperature for at least 12-24 hours, or even longer, until they are no longer sticky and have a firm, chewy texture. This drying process is essential for achieving the perfect candied consistency.

Easy Variations And Serving Ideas That Fit Real Life

Candied orange peel is wonderfully versatile, both as a standalone treat and as an ingredient. Here are a few ideas to inspire you:

• Chocolate Dipped Delight: For an extra special treat, melt some dark chocolate (or milk or white chocolate, if preferred) and dip half of each candied orange peel strip into the chocolate. Place them on parchment paper to set. This combination of bitter chocolate and sweet citrus is irresistible.
• Baking Booster: Chop the candied orange peel into small pieces and fold them into cookie dough, muffin batter, or even scone dough. They add a bright, zesty flavor and a chewy texture that elevates any baked good.
• Garnish Glamour: Use longer strips of candied orange peel as an elegant garnish for cakes, cupcakes, or even cocktails. Their vibrant color and unique shape make for a beautiful presentation.
• Gift Jars: Once fully dried, pack the candied orange peel into decorative airtight jars. They make a thoughtful and delicious homemade gift for holidays, birthdays, or just because. Tie a ribbon around the jar for an extra touch.
• Kid-Friendly Fun: While the process involves boiling, older children can help with the sugar coating and arranging the peels on the drying rack. The sweet, chewy result is often a hit with kids who enjoy citrus flavors.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe, a few common mistakes can impact the final result. Knowing these pitfalls can help you achieve perfect candied orange peel every time.

• Bitter Peels: The most common complaint is bitter candied peel. This almost always comes from not blanching the peels enough. The triple-boiling process is crucial for extracting the bitter compounds from the white pith. Do not skip or shorten this step.
• Sticky or Soggy Peels: If your candied peels remain sticky or feel soggy after drying, it means they haven’t dried long enough or the syrup wasn’t cooked down enough. Ensure they are completely dry to the touch before storing. Sometimes, an extra day of drying is all that’s needed.
• Burnt Syrup: When simmering the peels in the sugar syrup, keep the heat on low and stir occasionally. If the heat is too high, the sugar can caramelize too quickly and burn, leading to a dark, bitter syrup and potentially burnt peels.
• Uneven Slices: If your orange peel strips are of varying thicknesses, they will cook at different rates. Thicker pieces might remain tough, while thinner ones could become overly soft. Try to slice them as uniformly as possible.
• Not Washing Oranges Thoroughly: Since you’re using the peel, it’s vital to wash the oranges thoroughly to remove any wax, pesticides, or dirt. A good scrub under running water is essential.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to maintaining the texture and freshness of your homemade candied orange peel, and it’s also a great make-ahead treat.

Once the candied orange peels are completely dry and no longer sticky, store them in an airtight container at room temperature. A glass jar with a tight-fitting lid

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.