Candied Orange Peel
There’s something undeniably delightful about the sweet, zesty burst of candied orange peel. Whether you’re snacking on it straight from the jar, using it to enhance your baked goods, or incorporating it into a sophisticated cheese platter, this treat is a versatile gem in the world of confections. Making your own candied orange peel at home is not only cost-effective, but it also allows you to control the ingredients and flavors. Plus, the aroma of simmering oranges wafting through your kitchen is simply heavenly!
Why It Deserves a Spot
Candied orange peel is the perfect addition to your culinary repertoire. It brings a touch of sunshine to any dish, whether it’s sprinkled over a cake, tucked into cookies, or enjoyed on its own. The combination of sweet and slightly bitter notes from the orange zest creates a complex flavor profile that elevates desserts and snacks alike. Not to mention, this recipe is a fantastic way to use up leftover orange peels after juicing or snacking on fresh oranges. It’s a zero-waste solution that proves deliciousness can come from every part of the fruit!
Ingredient Rundown
To make your own candied orange peel, you’ll need the following ingredients:
- 4 large navel oranges or 5 small oranges: The star of the show! Choose bright, firm oranges for the best flavor.
- 2 cups water: This will be used to blanch the orange peels and help soften them.
- 1 ½ cups granulated sugar, divided: Sugar is essential for the candying process. It not only sweetens but also helps preserve the peels.
- 1 teaspoon vanilla extract: Adds depth and warmth to the flavor.
- ½ teaspoon salt: Balances the sweetness and enhances the orange flavor.
Toolbox for This Recipe
Before you get started, gather your kitchen essentials:
- Sharp Knife: For slicing the oranges and removing the peel.
- Cutting Board: To protect your surfaces while you work.
- Medium Saucepan: For boiling the orange peels.
- Fine Mesh Strainer: To drain the peels after boiling.
- Cooling Rack: For letting the candied peels dry after cooking.
- Container for Storage: An airtight jar is ideal for keeping your candied orange peels fresh.
Candied Orange Peel Cooking Guide
Now that you have your ingredients and tools ready, it’s time to dive into the cooking process!
Step 1: Prepare the Oranges
Start by thoroughly washing the oranges to remove any wax or residue. Using a sharp knife, slice off the top and bottom of each orange, then make vertical cuts from top to bottom to remove the peel in wide strips, leaving behind as much of the white pith as possible.
Step 2: Blanch the Peels
Place the orange peels in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 10 minutes. This process helps remove some of the bitterness from the pith.
Step 3: Drain and Repeat
After simmering, drain the peels using a fine mesh strainer and rinse them under cold water. Repeat the blanching process two more times, using fresh water each time. This step is crucial for achieving that perfect balance of flavor in your candied orange peel.
Step 4: Candy the Peels
In the same saucepan, combine 1 ½ cups of granulated sugar, 2 cups of water, and the salt. Stir the mixture until the sugar has dissolved completely. Add the blanched orange peels to the saucepan, then bring the mixture to a simmer over medium heat. Allow the peels to cook in the syrup for about 45 minutes to 1 hour, or until they become translucent and tender.
Step 5: Add Flavor
Once the peels are tender, stir in the vanilla extract. Allow the mixture to simmer for an additional 5 minutes to infuse the vanilla flavor into the peels.
Step 6: Dry the Peels
Using a fork or tongs, carefully remove the candied orange peels from the syrup and place them on a cooling rack. Allow them to dry for at least 4 hours, or until they are no longer sticky to the touch. If you prefer a firmer texture, you can leave them overnight.
Step 7: Coat in Sugar (Optional)
If you want to add an extra touch of sweetness and a beautiful finish, toss the cooled orange peels in granulated sugar until they are well coated. This step is optional but highly recommended for a classic candy appearance.
Nutrition-Minded Tweaks
If you’re looking to make some adjustments while maintaining the integrity of your candied orange peel, consider these options:
- Reduce Sugar: You can experiment with reducing the total sugar amount to suit your taste.
- Use Alternative Sweeteners: Try using honey or agave syrup for a different flavor profile, but be aware that the texture may vary.
- Add Spices: Incorporate spices like cinnamon or cardamom to give your candied orange peels an aromatic twist.
- Infuse with Herbs: Consider adding fresh mint or basil leaves during the simmering process for a unique herbal flavor.
What Not to Do
When making candied orange peel, there are a few common pitfalls to avoid:
- Don’t rush the blanching process. Skipping or shortening this step can lead to overly bitter peels.
- Avoid using oranges that are not fresh or are overly ripe; they may have an off taste.
- Don’t skip the drying step. This is essential for achieving the right texture and preventing stickiness.
- Refrain from using flavored extracts other than vanilla, as they may overpower the delicate orange flavor.
Make Ahead Like a Pro
Candied orange peel is not only delicious but also makes for a fantastic make-ahead treat. Here are some tips for preparing it in advance:
- Store your candied orange peels in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator.
- Consider freezing the candied peels. Place them in a freezer-safe container or bag, and they will keep for up to six months.
- Use candied orange peel as a lovely homemade gift! Package them in decorative jars, and they make a thoughtful present for friends and family.
Your Questions, Answered
Can I use other citrus fruits for this recipe?
Absolutely! You can substitute other citrus fruits like lemons, grapefruits, or limes. Just keep in mind that the flavor and sweetness will vary depending on the fruit.
What can I do with leftover syrup?
The leftover syrup is a delicious addition to cocktails, teas, or drizzled over pancakes and waffles. Don’t waste it—get creative!
How can I tell when the candied peels are done cooking?
The peels should become translucent and tender when they are properly candied. A good test is to taste one; it should have a sweet flavor with a slight chew.
Can I use organic oranges for this recipe?
Yes, organic oranges are a great choice! They often have a more vibrant flavor and fewer pesticides, making them ideal for candying.
Ready, Set, Cook
Now that you have a clear understanding of how to make candied orange peel, it’s time to roll up your sleeves and get cooking! This delightful treat not only adds a burst of flavor to your everyday snacks and desserts but also brings a touch of homemade charm to your kitchen. Enjoy the process, savor the aromas, and most importantly, relish the sweet results! Whether you keep them for yourself or share them with friends, your homemade candied orange peels will surely impress. Happy cooking!
Candied Orange Peel
Ingredients
Equipment
Method
- Start by thoroughly washing the oranges to remove any wax or residue. Using a sharp knife, slice off the top and bottom of each orange, then make vertical cuts from top to bottom to remove the peel in wide strips, leaving behind as much of the white pith as possible.
- Place the orange peels in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 10 minutes.
- After simmering, drain the peels using a fine mesh strainer and rinse them under cold water. Repeat the blanching process two more times, using fresh water each time.
- In the same saucepan, combine 1 ½ cups of granulated sugar, 2 cups of water, and the salt. Stir the mixture until the sugar has dissolved completely. Add the blanched orange peels to the saucepan, then bring the mixture to a simmer over medium heat. Allow the peels to cook in the syrup for about 45 minutes to 1 hour, or until they become translucent and tender.
- Once the peels are tender, stir in the vanilla extract. Allow the mixture to simmer for an additional 5 minutes.
- Using a fork or tongs, carefully remove the candied orange peels from the syrup and place them on a cooling rack. Allow them to dry for at least 4 hours, or until they are no longer sticky to the touch.
- If you want to add an extra touch of sweetness, toss the cooled orange peels in granulated sugar until they are well coated.
Notes
- Store candied orange peels in an airtight container at room temperature for up to two weeks.
- Consider freezing the candied peels for up to six months.
- Use candied orange peel as a thoughtful homemade gift!
