This delicious Candied Orange Peel is a fun way to use those orange rinds! Perfect to use as decorations for cocktails, cakes, and other baked goods.
Quick Candied Citrus Recipe
Once you try a candied citrus peel, you will be hooked!
The process takes away the bitterness and leaves you with a sweet, citrus flavored treat.
I love using these as a garnish in cocktails or for baked goods, but they are also amazing just to snack on!
Will Eating Orange Peel Hurt You?
Not when they are cooked like this!
Just raw, they can feel unpleasant. But the boiling and cooking process makes them softer and easier to eat.
Are Orange Peels Poisonous?
But when eating the peel, you want to make sure you are thoroughly washing the fruit.
It is also recommended to buy organic fruit since you are eating the exposed skin to reduce exposure to chemicals or pesticides.
How Do You Make Orange Peels Edible?
In this recipe, we are candying them!
This means we are cooking them in a sugar water.
Can You Eat the Peel of a Candied Orange?
Yes! You can use them in baking recipes, as a garnish for drinks, or even just straight like a candy!
What Do I Need to Make Candied Orange Peel
Here is what you need:
That’s it! 🙂
How to Make Candied Orange Peel
First clean and the cut your oranges into slices about 1/4 inch wide. I find a serrated knife is best for this part!
The cut each round in half, and cut the inner fruit away from the peel. I leave the white pith attached to the orange skin.
Save the orange insides for other recipes, like using them in a Chicken Fajita Marinade or even in drinks! Anything that you need orange juice for!
Put all of the orange peels into the pot with water. I even include the ends of the orange! Boil on the stove and once boiling, let it sit 3-5 minutes on boil, and then drain out the oranges. Repeat this process twice more with fresh water.
Why do you boil oranges? This boiling process is going to soften the skin and pith, and also remove a lot of the bitterness from the white pith.
After boiling, drain again. Then in the pot, mix the sugar and water and bring to a boil. Simmer for 5 minutes and then add the orange peels back in.
Let the peels simmer in the sugar water for about 45-60 minutes. The sugar water will reduce and the white part of the oranges will start to become almost clear.
It is very important to not let the sugar water boil! This will take you down the road of making caramel which is not very pleasant. Just keep at a simmer and swirl the pot occasionally.
After cooking, drain again and let the peel pieces dry on a plate or cutting board until not super wet but still a little sticky, typically 2-3 hours.
At this point, toss them in additional sugar to coat.
Let dry and then store in an air tight container until use.
Why Are My Candied Orange Peels Bitter?
The white pith under the orange skin is what makes it taste bitter.
The bitterness is removed in the water-only boiling process.
If yours is still bitter, you likely need to boil longer or more in the water.
Alternatively, you can make these by peeling an orange with a peeler and removing only the orange skin, without the white pith.
How Long Does Candied Orange Peel Last?
These can be kept in an air tight container for a month, 2-3 months in the refrigerator, and even longer in the freezer.
What Can You Do with Dried Orange Peels?
You can use them in many ways!
- Garnish or inside of baking recipes
- Garnish for cocktails and drinks
- Eat them as is! (My favorite 🙂 )
- Liquid Measuring Cups
- 4 oranges
- 1 ½ cups sugar plus more for coating
- 2 cups water plus more for boiling (steps 3 and 4)
- First clean and the cut your oranges into slices about 1/4 inch wide. (Serrated knives work best for this part).
- Cut each ring in half and cut away the inner fruit, leaving the white pith attached to the orange rind.(Save the inner fruit for other recipes where you need juice!)
- Put the rind pieces in a medium pot covered with water. Bring to a boil and boil for 3-5 minutes. Then drain all water out of the pot.
- Repeat this process with fresh water, boiling, and draining, two more times.
- After draining the third time, put the sugar and 2 cups of water in the pot and bring to a boil. Let it boil for 5 minutes.
- Add the peels into the boiling sugar water. Turn down the heat to medium. Let the peels simmer for about 45-60 minutes. The sugar water will reduce and the white part of the oranges will start to become almost clear.It is very important to simmer and not boil so that you do not make caramel. Adjust heat up or down as needed to maintain a simmer.
- After cooking, drain again and let the peel pieces dry on a plate or cutting board until not super wet but still a little sticky, typically 2-3 hours.
- Roll the rinds in additional sugar to coat. Let dry completely.
- Store in an air tight container on the counter for up to 2 months.