candying orange peel

<p><em>An easy recipe for candying orange peel, with step-by-step photos. Use them in your favorite recipe, dip them in chocolate for a sweet treat, or give them as homemade gifts!</em></p>

Candied Orange Peel {Gluten-Free}

navel oranges

(15 3/4 ounces) granulated sugar, plus extra for rolling

(9 ounces) water

Candied Orange Peel {gluten-free}

Rinse the oranges. Cut the top and bottom off each and score the skin into quarters.

Remove the skin (both the peel and pith – the white part), and cut the skin into strips about 1/4″ wide. Wrap the oranges in plastic wrap to store for other use.

Blanch the peels: Place the strips of peel in a medium saucepan and cover with cold water. Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process at least twice more. (This removes the bitterness that orange peel naturally has; you may want to blanch the peels 4-5 times to ensure no bitterness remains.) Once done, drain the water for the last time and transfer the peels to a bowl while prepping the sugar syrup.

In the same (now empty) saucepan, whisk together the sugar and water. Return the saucepan to the stove and bring the mixture to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer, adjusting the heat as needed to make sure it doesn’t boil.

Add the orange peel to the syrup mixture and cook just until the whites (pith) are fairly translucent, adjusting heat as necessary to maintain a simmer and prevent boiling. For me this takes about 45 minutes to 1 hour on medium-low heat, but every stove and pan is different so it’s a good idea to check on them every 10-15 minutes. If necessary, swirl the pan occasionally to make sure that all of the peels get covered with syrup. Avoid stirring, as this will cause crystallation. 

Drain remaining syrup from the peels, setting aside for another use if desired. Toss the peels in a bowl of sugar to coat (optional), and then transfer to a drying rack to dry. Once dry, store in an airtight container. These keep well for at least a few months in a cool, dry place. 

I used to buy candied orange and lemon peel until I found this recipe! So easy and my family's heirloom Christmas recipe tastes even better. Thank you!

My daughter made these for me for Christmas. They are simply delicious. We eat them as a snack or dessert. Healthier than candy with vitamins. We'll be making these again and again. Stores well in a pantry.

I needed a candied orange recipe for my orange chili chocolate, and this was perfect! It imbued my chocolate with a subtle flavor that did not over power the spices, and brought a brightness to the dark chocolate. Thank you very much!

I use a potato peeler to remove the peel. You wont have to trim the pith.

I tried this out today with a cara cara orange- I was worried as it was happening that it didn't smell as strong as I expected but they turned out great!

I was taught how to make candied orange rind 20 plus years ago. I then did the same to pink grapefruit rind and fell in love with the tart and sweet combination.

Mike in Maine

Making these sugar free with monkfruit sweetener and looks like I'll have candied peel to put in my Italian baked goods!  Easy peasy recipe to follow and adapt.  Thanks so much!

I think it's great. And it's just like my mom did grapefruit peel. I have an old gas stove with pilot lights so the oven stays very warm. I dried mine on parchment there and it was great! Thank you for sharing this with us, Alexandra!

Tried this recipe two days ago.  For the most part, I was happy with the results.  I'm glad you mentioned the 'two tablespoons of syrup' left in the saucepan at the end of cooking.  I had to cook the rinds about 2 hours for the same result.  I guess I was cooking at too low of a simmer.  I did sugar them in fine sugar once they were dry.

Its 8 in the morning n I'm leaving for office just say your recipes and pictures....somehow made me feel fresh and cheerful.  Definitely will try them

This is the third time I've made your Candied Orange Peels.. but today I made a lemon pie with freshly squeezed lemon juice. I didn't want to waste the lemon peels, so I made your recipe but substituted the oranges for lemon peels. It turned out wonderful, and just as addictive. My hubby and I hoard these peels every time we make them! One for Him, One for me. The only time I can sneak in an extra is while I'm making them! Thank you for posting and updating your wonderful recipe!

I just made these and I could literally feel my Grandma looking over my shoulder.  I felt 7 again.  Wonderful! Thank you!

Excellent recipe. No changes needed. Agreed that it takes a day to dry out. 
Thank you for such a great recipe.

Tried these but blanched them 3 times before actually simmering them for an hour, delightfully sweet and tender. I’ve just done chillis the same way, oh wow, they were fantastic.

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Candied Orange Peel {Gluten-Free}

Top 1 candying orange peel recipes from across the web

The most viewed candying orange peel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Candied Orange Peel {Gluten-Free}

The most viewed candying orange peel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine