Holiday Candied Orange Peel

Name: Holiday Candied Orange Peel
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 12 servings
Ingredients: 4 large oranges; 2 cups granulated sugar; 1 cup water; 1/2 cup granulated sugar (for coating)

Highlighted under: Sweet Snacks Recipes

I love creating sweet treats during the holiday season, and candied orange peel has become a delightful staple in my kitchen. The vibrant color and fragrant aroma of orange zest make this recipe truly special. I often use these candied peels to decorate cakes or enjoy them as a sweet snack. With just a few simple ingredients and some patience, you can transform ordinary orange peels into a candy that brightens any festive table. This recipe is not only delicious but also a lovely way to use the whole fruit!

Created by

The Chefmatttastes Team

Last updated on 2026-02-14T17:18:19.016Z

I started making candied orange peel several years ago when I wanted to add a unique touch to my holiday baking. The vibrant zest combined with the sweetness of the sugar creates a harmonious balance that is simply irresistible. I love incorporating the candied pieces into my homemade chocolates and garnishing festive desserts with them.

One tip I found essential is to ensure you boil the peels to remove any bitterness before candying them. I usually do this in two or three changes of water, which makes a significant difference in the final taste. It’s a method I swear by for achieving that perfect sweet and tangy flavor!

Why You'll Love This Recipe

Bright citrus flavor that adds a festive touch
Versatile candy perfect for snacking or gifts
Easy to make with just a few ingredients

Understanding the Ingredients

The key to great candied orange peel lies in the quality of your oranges. Choose large, organic oranges if possible, as they tend to have thicker peels that hold their shape better during the cooking process. Additionally, organic oranges are often free from pesticides and wax, making them a healthier choice for candying. Remember that the zest contributes significantly to the flavor, so select oranges with vibrant, fragrant skins.

Granulated sugar isn’t just a sweetener in this recipe; it also plays a crucial role in the candying process. It helps draw out moisture from the peels, allowing the peels to become glossy and tender over time. When you roll the finished peels in sugar, it adds a delightful crunch and a beautiful finish, enhancing both texture and appearance. If you're looking for a unique taste, consider using coconut sugar or maple sugar as alternatives for a twist on sweetness.

Perfecting the Technique

When boiling the orange peels, the key is to be patient. You may be tempted to skip the repeated boiling process, but this is essential for reducing bitterness and ensuring a better flavor profile. After each boil, taste a strip of peel; it should gradually taste sweeter and milder. If you find bitterness persists, boil them a couple more times until the flavor matches your preference, noting that cooking time may slightly vary depending on the orange variety.

While candying the peels, keep the cooking temperature low and watch for transparency as an indicator of doneness. They should become slightly pliable and shiny, which often takes about an hour. It’s happening when you see the syrup thickening a bit around the peel. Adjust the heat as necessary to avoid scorching the syrup; a gentle simmer is ideal for this process.

Storing and Serving Suggestions

Once you’ve finished candying the orange peels, allow them to cool completely on a wire rack. Proper drying is crucial; if they're not completely dried before storage, they may develop mold. Store your candied peels in an airtight container in a cool, dry place. If stored well, they can last up to several weeks but check for quality regularly. Enjoy them on their own, or consider layering them with parchment paper to prevent sticking.

Candied orange peels make wonderful gifts during the holiday season. Consider packaging them in cute jars tied with ribbons, which adds a personal touch. You can also chop them up and add them to baked goods like muffins, scones, or even chocolate chip cookies for an unexpected burst of flavor. Feel free to experiment by coating them in dark chocolate for a decadent treat that would elevate any dessert table!

Ingredients

To make these delightful candied orange peels, gather the following ingredients:

Ingredients

4 large oranges
2 cups granulated sugar
1 cup water
1/2 cup granulated sugar (for coating)

With these ingredients ready, you can start crafting your homemade candied orange peels!

Instructions

Here’s how to make your own delicious candied orange peels:

Prepare the Oranges

Wash the oranges thoroughly and cut each into quarters. Remove the inner fruit, leaving just the peels. Cut the peels into thin strips.

Boil the Peels

Place the orange peels in a saucepan and cover with water. Bring to a boil and then simmer for 10 minutes. Drain and repeat this process two more times to remove bitterness.

Candy the Peels

In the same saucepan, combine 1 cup of water and 2 cups of sugar, stirring until dissolved. Add the boiled peels and cook on low heat for about 1 hour until they become translucent.

Dry and Sugar the Peels

Remove the candied peels from the syrup and place them on a wire rack to cool. Once they are slightly tacky, roll them in the extra 1/2 cup of sugar to coat.

Store Your Candied Peels

After they have dried completely, store the candied orange peels in an airtight container. They can be enjoyed for weeks!

Now that you have your candied orange peels, enjoy them as a sweet treat or use them as a delightful decoration!

Pro Tips

For an added twist, try using lemon or grapefruit peels in the same recipe. They also make fantastic gifts when placed in decorative jars!

Common Troubleshooting Tips

If your peels turn out too chewy, it may be due to not cooking long enough in the syrup to fully absorb the sugar. You can return them to the pot with a bit more sugar and water, simmering gently again until they soften further. Conversely, if they become too soft or mushy, they may have overcooked in the syrup. Keep an eye on them during the final cooking stage; the texture should be tender yet firm.

Another common issue is ensuring the sugar coating adheres well. If your candied peels are too dry, try lightly misting them with a bit of water before rolling them in sugar. Conversely, if they are too sticky and clumping, leave them to air dry on the wire rack for a bit longer, allowing excess syrup to drain off.

Variations to Explore

Consider experimenting with spices and flavorings during the candying process. Adding a cinnamon stick, star anise, or a few cloves to the syrup can infuse the orange peels with subtle, warming flavors that compliment their natural brightness. This is especially nice during the holiday season, adding depth to their flavor and an aromatic aspect while cooking.

For a different twist, try using other citrus fruits such as grapefruit or lemon. Their peels can also be candied and can offer unique flavor experiences. However, keep in mind that they may require varying cooking times and adjustments in boiling to achieve the right flavor balance and texture.

Questions About Recipes

→ Can I use other citrus fruits for this recipe?

Absolutely! Lemon and grapefruit peels also work wonderfully. Just adjust the sugar based on the fruit's natural sweetness.

→ How should I store the candied orange peels?

Store them in an airtight container at room temperature, away from direct sunlight. They can last for several weeks!

→ Is there a way to speed up the process?

Boiling the peels multiple times is essential for flavor but you can soak them overnight in water to absorb some bitterness first.

→ Can I make these ahead of time for the holidays?

Yes! These peels make a great make-ahead treat and are perfect for gifting as well.