Candied Orange Peel
Candied orange peel is made by simmering strips of citrus rind in a concentrated sugar syrup until they turn translucent and glossy, then drying them to a firm, chewy texture. The process removes the bitterness from the pith while infusing the peel with sweetness, resulting in a shelf-stable preserve that stays bright and aromatic.
Patience is your primary ingredient
The quality of your final result depends entirely on the initial blanching, which pulls the sharp bitterness from the white pith. Do not rush the drying stage, or your peel will remain tacky and sticky.
- Heavy-bottomed saucepan
- Slotted spoon
- Wire cooling rack
- Vegetable peeler
What goes in.
- 4 largenavel oranges
- 2 cupsgranulated sugar
- 2 cupswater
Removing the bitterness
Boil the peels in fresh water three times, starting with cold water each time. This gradual process draws out the harsh oils from the pith without disintegrating the structure of the rind.
The method.
Prep the peels
Score the oranges into quarters and peel. Use a spoon to scrape away any thick, jagged excess pith, then slice the rinds into even, thin strips.
Blanch
Place peels in a saucepan, cover with cold water, and bring to a boil. Drain immediately. Repeat this process three times to ensure the peel is mellow.
Simmer
Combine the sugar and water in the saucepan. Bring to a simmer until the sugar dissolves. Add the peels and cook on low heat for 45 minutes until they look translucent and syrup is thickened.
Cure
Transfer peels to a wire rack. Let them air dry for at least 24 hours until they are no longer wet to the touch.
When it doesn't go to plan.
Use organic oranges if possible to ensure the rinds are free from waxes or pesticides.
The leftover syrup in the pan is highly concentrated with orange essence; save it to stir into tea or cocktails.
If you prefer a textured finish, toss the sticky peels in a bowl of granulated sugar immediately after removing them from the syrup.
The ones that keep coming up.
How do I know the syrup is ready?
The bubbles will become larger and slower, and the syrup will coat the back of a spoon with a heavy, honey-like consistency.
How long do these keep?
Stored in an airtight jar at room temperature, they will last for several weeks. Keep them away from direct sunlight.