Sugared Orange Peels Recipe

This zesty Sugared Orange Peels recipe is a wonderful way to turn leftover fruit peels into a delightful treat. It is made with simple ingredients like fresh oranges, granulated sugar, and water. This recipe creates a beautifully translucent, chewy, and sweet candy with a bright citrus flavor. Perfect for holiday gifting or garnishing desserts, this method is a fantastic way to reduce kitchen waste and makes a generous batch from just a few oranges.

Sugared Orange Peels Ingredients

• 3-4 large navel oranges
• 4 cups granulated sugar, divided
• 3 cups water

How To Make Sugared Orange Peels

1. Prepare the peels: Wash and dry the oranges thoroughly. Slice off the top and bottom of each orange. Score the peel into quarters from top to bottom, being careful not to cut into the fruit. Carefully peel off each section of the rind.
2. Slice the peels: Lay the peels flat and slice them lengthwise into ¼-inch wide strips.
3. Boil to remove bitterness: Place the sliced peels into a medium saucepan and cover them with cold water. Bring the water to a rolling boil over high heat. Boil for 10 minutes, then drain the water. Repeat this boiling and draining process two more times to ensure any bitterness is removed from the pith.
4. Simmer in syrup: In the same saucepan, combine 3 cups of granulated sugar and 3 cups of water. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Add the boiled peels to the syrup. Reduce the heat to low and let the peels simmer gently for 45-60 minutes, or until they become soft and translucent.
5. Dry the peels: Using a slotted spoon, remove the peels from the syrup and place them in a single layer on a wire rack to dry. Allow them to air dry for at least 4-6 hours, or until they are tacky but no longer wet.
6. Coat in sugar: Place the remaining 1 cup of granulated sugar in a shallow dish. Toss the tacky peels in the sugar a few at a time until they are evenly coated. Shake off any excess sugar and return them to the wire rack to dry completely, for about 1-2 days.

Recipe Tips

• Choose Thick-Skinned Oranges: Navel or Valencia oranges work best for this recipe as their thick peels hold up well during the candying process and yield a chewier final product.
• Don’t Skip the Boiling: Boiling the peels three times is a crucial step. This process, called blanching, removes the natural bitterness found in the white pith, resulting in a purely sweet and citrusy candy.
• Simmer Gently: When cooking the peels in the sugar syrup, maintain a gentle simmer rather than a rapid boil. This allows the peels to absorb the syrup slowly and become tender without breaking apart.
• Save the Syrup: The leftover orange-infused syrup is delicious! Don’t throw it away. You can store it in an airtight container in the refrigerator and use it to sweeten iced tea, cocktails, or drizzle over pancakes.

What To Serve Sugared Orange Peels

These versatile sugared orange peels can be enjoyed in many ways. They are a delightful treat on their own, served with a cup of hot tea or coffee. For a more decadent experience, dip them in melted dark chocolate. They also make a beautiful and flavorful garnish for cocktails, cakes, cupcakes, and cheesecakes. You can chop them up and mix them into scone dough, muffin batter, or homemade fruitcakes for a burst of citrus flavor.

How To Store Sugared Orange Peels Leftovers

• Room Temperature: Once completely dry, store the sugared orange peels in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. They will last for up to one month.
• Freeze: For longer storage, you can freeze the candied peels. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top freezer bag. They can be stored in the freezer for up to 3 months.

Sugared Orange Peels Nutrition Facts

• Calories: 75 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 1mg
• Total Carbohydrate: 19g
• Dietary Fiber: 0.5g
• Sugars: 18g
• Protein: 0.1g

Frequently Asked Questions

• Why are my candied orange peels bitter? If your peels taste bitter, it’s likely because they were not blanched enough. Boiling the peels in fresh water three times is essential to remove the bitter compounds from the white pith. Rushing this step will result in a harsh flavor.
• Can I use other citrus fruits for this recipe? Yes, this recipe works well with other thick-skinned citrus like lemons, limes, and grapefruit. You may need to adjust the blanching time, as some fruits are more bitter than others.
• How do I know when the peels are done simmering in the syrup? The peels are ready when they look translucent and are tender. The white pith should appear glassy, and the syrup will have thickened slightly. This process usually takes between 45 to 60 minutes of gentle simmering.

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• Sweet And Sour Lollipops Recipe
• Super S’Mores Cupcakes Recipe
• Sweet Strawberries Recipe