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Homemade Candied Orange Peel Recipe

Homemade Candied Orange Peel Recipe

Homemade candied orange peel is a simple and useful ingredient for festive baking, especially during the Christmas season. While looking through several Christmas recipes, I noticed that candied orange peel and candied lemon peel appeared again and again. Since candied peel was not easily available where I live in Madurai, I decided to prepare it at home instead of skipping it in my bakes.

After reading many recipes, I found that most methods were quite similar, with only small differences in boiling time and drying time. This version is based on the common steps I came across, adjusted to suit my kitchen and the warm climate here. The method itself is not difficult. The only part that takes time is drying the peel properly after it has been cooked in sugar syrup.

I started with four oranges, and they gave me enough peel to fill a small box. Once chopped, the candied peel measured roughly one cup. I used an induction stove and set a timer so that the peels would not be forgotten while simmering. The process was enjoyable, and the result was worth the effort. The finished candied orange peel had a lovely citrus aroma, a bright orange flavour, and a pleasant bite. When used in baking, it added both flavour and texture. This is one of those homemade ingredients that I will be making often.

Homemade candied orange peel

Ingredients

  • 4 oranges
  • 1 1/2 cups sugar
  • 3 cups water
  • 1/4 to 1/2 cup granulated sugar, for coating

Procedure

  1. Cut off both ends of each orange. This makes the oranges easier to peel neatly.
  2. Using a serrated knife, carefully cut through the orange skin from top to bottom without cutting deeply into the fruit.
  3. Make about five lengthwise cuts on each orange.
  4. Gently remove the peel from the fruit. Each orange should give you around five peel segments.
  5. Place the orange peels in a pan with water and bring them to a boil. Boil for 10 minutes. This helps soften the peel and reduces bitterness. Some methods suggest boiling the peel three times, but I boiled it only once.
  6. Drain the water and remove the peels from the pan. Allow them to cool slightly so they are easier to handle.
  7. Slice each peel segment into two pieces if needed. Smaller pieces are easier to trim and cook evenly.
  8. Using a sharp knife, carefully remove the white pith from the inside of the peel. Removing too much is not necessary, but trimming the thick white layer helps reduce bitterness.
  9. Add the sugar and water to a pan and bring the mixture to a boil.
  10. Add the prepared orange peels to the sugar syrup and reduce the heat to medium-low.
  11. Cover and cook for 30 to 45 minutes, or until the peels turn shiny, glossy, and slightly translucent.
  12. Remove the peels from the syrup and arrange them on a wire rack.
  13. Allow the peels to dry for 6 to 8 hours. They will be sticky at first, so drying is important. In a hot climate, the drying process may be quicker. The peels should still remain slightly sticky so the sugar coating can cling to them.
  14. Place the granulated sugar in a bowl. Roll each piece of orange peel in the sugar until well coated.
  15. Place the coated peels back on the rack and allow them to dry again overnight.
  16. Store the candied orange peel in an airtight box and use as needed. This quantity gives approximately one cup of chopped candied peel.

Orange peel preparation step Cut orange peel segments Preparing orange peel for candying Orange peel pieces Boiling orange peel Drained orange peel Removing pith from orange peel Orange peels in sugar syrup Glossy candied orange peel Drying candied orange peel Coating candied orange peel in sugar Finished candied orange peel

Candied orange peel ready to use
Use the candied orange peel in a recipe, or enjoy a small bite as it is.
Candied orange peel recipe

Candied Orange Peel Recipe

Ingredients

  • 4 oranges
  • 1 1/2 cups sugar
  • 3 cups water
  • 1/4 to 1/2 cup granulated sugar, for coating

Instructions

  1. Trim both ends of each orange, then cut the peel lengthwise into sections without cutting into the fruit.
  2. Remove the peel carefully and divide the sections into manageable pieces.
  3. Boil the peels in water for 10 minutes to soften them and reduce bitterness. Drain and cool.
  4. Trim away the thick white pith with a sharp knife.
  5. Bring the sugar and water to a boil in a pan. Add the peels and reduce the heat to medium-low.
  6. Cover and cook for 30 to 45 minutes, until the orange peels look glossy and shiny.
  7. Transfer the peels to a wire rack and dry for 6 to 8 hours, or until slightly sticky.
  8. Roll the peels in granulated sugar until evenly coated.
  9. Dry again overnight, then store in an airtight box and use as required.