Candied Orange Peel Sweet Holiday Treat
Highlighted under: Festive Dinner
I love making candied orange peel during the holiday season. There's something magical about the vibrant citrus aroma that fills the kitchen while they’re cooking. This treat not only satisfies my sweet tooth, but it also makes a perfect gift for friends and family. The process is surprisingly straightforward and provides a delightful contrast of sweetness and a touch of bitterness from the zest. Plus, they add a festive touch to any dessert platter or cheeseboard, making them a must-try for your holiday celebrations.
Making candied orange peel was an experiment that turned into a delightful holiday tradition for me. I first tried it years ago to utilize leftover peels and was pleasantly surprised by how simple the process was. Boiling the peels to tenderize them before soaking in syrup is the key to achieving the perfect texture and flavor!
I discovered that adding a pinch of sea salt to the sugar syrup enhances the sweetness and gives the candied peels an enticing depth. Pair them with dark chocolate for an exquisite treat or enjoy them as they are—the options are endless!
Why You'll Love This Recipe
- Irresistible citrus fragrance filling your home
- Perfect blend of sweet and slightly bitter flavors
- Versatile treat for snacking or gifting
Key Techniques for Success
When preparing the orange peels, it is essential to remove as much of the white pith as possible. This white part can add an unwelcome bitterness to the final product. A sharp knife can help slice away any stubborn bits of pith without damaging the peel. Taking care in this initial step will enhance the flavor and ensure that the candied peels have a pleasant texture.
Simmering the peels in boiling water multiple times is crucial for achieving the right balance of flavors. Each boil acts to remove excess bitterness, so don’t skip this step! After the first round, taste a small piece to check for any lingering bitterness; if present, continue boiling for another round. This technique ensures you are left with a sweet treat instead of a bitter one.
Syrup and Candying Process
The syrup's consistency is vital for proper candying. Aim for a thick, viscous texture that clings to the peels. You’ll know it’s ready when it starts to bubble lightly and has a glossy appearance, usually after about 10-15 minutes of simmering. If your syrup appears too thin, you can always simmer it longer, but watch closely to prevent crystallization.
While simmering the peels, it’s important to ensure even cooking. You may need to stir them gently every 15 minutes to prevent any sticking or burning at the bottom of the saucepan. This gentle agitation helps the peel absorb the syrup evenly, resulting in beautifully candied pieces that are coated uniformly.
Ingredients
Gather these ingredients to get started on your sweet holiday treat:
Ingredients for Candied Orange Peel
- 4 large oranges
- 2 cups sugar
- 1 cup water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Make sure to use organic oranges to avoid pesticides on the peels.
Instructions
Follow these steps to create your candied orange peels:
Prepare the Oranges
Wash the oranges thoroughly and slice off the tops and bottoms. Cut the oranges into quarters and carefully remove the flesh, leaving the peel intact.
Boil the Peels
In a pot of boiling water, add the orange peels and boil for 10 minutes. Drain and repeat this step twice to remove bitterness.
Make the Syrup
In a large saucepan, combine sugar, water, vanilla extract, and sea salt. Bring the mixture to a simmer, stirring until the sugar dissolves.
Candy the Peels
Add the boiled orange peels to the syrup, reduce the heat to low, and let them simmer for about 45 minutes.
Dry the Peels
Remove the candied peels from the syrup and spread them on a parchment-lined baking sheet to cool and dry for at least 2 hours.
For an extra touch, you can dip the cooled peels in melted chocolate.
Pro Tips
- For added flavor, consider infusing the syrup with spices like cinnamon or cloves while it simmers.
Storage and Shelf Life
Once the candied peels have dried completely, they should be stored in an airtight container at room temperature. This can keep them fresh for up to two weeks, but they tend to be best within the first week. For longer storage, consider freezing them. Place the dried peels in a single layer on a baking sheet and freeze until solid before transferring them to a freezer bag; this prevents them from sticking together.
If you notice the peels becoming sticky over time, this may indicate excess moisture. Ensure they are completely dry before storage, or you can re-dry them in a low oven (around 200°F) for about 10 minutes to revitalize their texture.
Serving Suggestions and Variations
Candied orange peels can elevate various desserts. Try adding them as a garnish for cakes or tarts, or even chop them up and fold them into your favorite muffin batter for a citrus twist. They also pair wonderfully with dark chocolate; simply dip the cooled peels into melted chocolate and allow them to set on parchment paper for an indulgent treat.
For a slightly different flavor profile, experiment by using grapefruit or lemon peels instead of orange. Each citrus will provide a unique taste and aroma, while still offering that characteristic sweetness. You can also try rolling the dried peels in sugar or shredded coconut after drying for additional sweetness and texture.
Questions About Recipes
→ Can I use other citrus fruits?
Yes, you can try with lemons or grapefruits for a different flavor profile.
→ How do I store the candied peels?
Store them in an airtight container at room temperature for up to two weeks.
→ Can I freeze candied orange peel?
Yes, they can be frozen for longer storage—just ensure they are well-wrapped.
→ What can I do with leftover syrup?
The leftover syrup can be used to sweeten cocktails or drizzled over desserts.
Candied Orange Peel Sweet Holiday Treat
Created by: The Chefgrantskitchen Team
Recipe Type: Festive Dinner
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
Ingredients for Candied Orange Peel
- 4 large oranges
- 2 cups sugar
- 1 cup water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
How-To Steps
Wash the oranges thoroughly and slice off the tops and bottoms. Cut the oranges into quarters and carefully remove the flesh, leaving the peel intact.
In a pot of boiling water, add the orange peels and boil for 10 minutes. Drain and repeat this step twice to remove bitterness.
In a large saucepan, combine sugar, water, vanilla extract, and sea salt. Bring the mixture to a simmer, stirring until the sugar dissolves.
Add the boiled orange peels to the syrup, reduce the heat to low, and let them simmer for about 45 minutes.
Remove the candied peels from the syrup and spread them on a parchment-lined baking sheet to cool and dry for at least 2 hours.
Extra Tips
- For added flavor, consider infusing the syrup with spices like cinnamon or cloves while it simmers.
Nutritional Breakdown (Per Serving)
- Calories: 120 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 31g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 0g