Easy Candied Orange Peel

Ingredients

• 3 large Oranges (organic preferred; peel will be used)
• 2 tablespoons Baking Soda (for cleaning the oranges)
• 4 cups Water (for cleaning and blanching; enough to cover the peels)
• 1.5 cups Water (for the syrup; filtered preferred)
• 0.5 cup Fresh Orange Juice (squeezed from the same oranges)
• 1 cup Granulated Sugar (white granulated)
• 0.5 cup Granulated Sugar (optional, for coating the finished peel)

Instructions

1. Clean the Oranges

   Place the oranges in a bowl, sprinkle baking soda over them and scrub gently. Add lukewarm water, let sit for 10‑15 minutes, then rinse thoroughly with clean water.

   Time: PT15M

2. Trim and Peel

   Cut off both ends of each orange. Using a sharp knife, peel off the skin in large pieces, trying to keep the peel as intact as possible.

   Time: PT10M

3. Blanch the Peel

   Bring a pot of water to a boil, add the orange peels and boil for 7‑8 minutes. Transfer the peels immediately to a bowl of cold water to stop cooking.

   Time: PT10M

   Temperature: boiling

4. Remove Pith & Slice

   Pat the peels dry, slice off the white pith thinly, then cut the peel into thin strips (about ¼‑inch wide).

   Time: PT5M

5. Make the Syrup

   In a saucepan combine 1 cup sugar, 1½ cups water and ½ cup fresh orange juice. Dissolve over medium heat, stirring until the sugar fully melts.

   Time: PT10M

   Temperature: medium heat

6. Simmer the Peel

   Add the orange‑peel strips to the syrup, reduce to a gentle simmer and cook for 30‑35 minutes, stirring occasionally, until the peels become translucent and the syrup thickens.

   Time: PT35M

   Temperature: medium heat

7. Rest Covered

   Turn off the heat, cover the pot and let the peels sit for 5‑10 minutes.

   Time: PT7M

8. Drain and Transfer

   Using a slotted spoon, lift the peels out, let excess syrup drip off, and place them on a wire rack.

   Time: PT5M

9. Dry the Candied Peel

   Dry the peels at room temperature for 6‑8 hours or place them in a pre‑heated oven at 160°F (70°C) for about 1 hour until they are semi‑dry but still slightly tacky.

   Time: PT1H

   Temperature: 160°F

10. Optional Sugar Coating

    While the peels are still slightly warm, toss them lightly in extra granulated sugar for a sparkling finish.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

1 g

Ingredient Substitutions

• Instead of Oranges: tangerines, mandarins
• Instead of Baking Soda: salt water
• Instead of Fresh Orange Juice: store‑bought 100% orange juice
• Instead of Granulated Sugar: coconut sugar, raw cane sugar

Equipment Needed

• Knife
• Cutting Board
• Large Bowl
• Pot
• Saucepan
• Wire Rack
• Oven (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Cleaning the oranges with baking soda
• Blanching the peel to remove bitterness
• Simmering until the peel becomes translucent
• Drying to the correct semi‑dry texture

Chef Tips from the Video

• Use fresh, thin‑skinned oranges for the brightest flavor.
• A candy thermometer helps achieve the perfect syrup thickness (230°F / 110°C).
• Reserve the leftover syrup as a sweetener for cocktails or mocktails.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 month.

Freezer: Not recommended; texture changes.

Room temperature: If kept dry, can last 2‑3 weeks in a sealed jar.

Make-Ahead Tips

• The syrup can be made up to 2 days ahead; store in the refrigerator and reheat before use.
• Candied peel can be dried completely and stored for up to a month.