Candied Orange Peel
Sweet and tender candied orange peels make a delightful treat or garnish. They are simmered in syrup, coated with sugar, and dried for a perfect balance of citrus and sweetness.
Equipment
- 1 pot for boiling water
- 1 saucepan
- 1 cooling rack
Ingredients
- 3 navel oranges
- 2 cups water
- 2 cups sugar divided
Instructions
- Cut the top and bottom off each orange and slice each peel into four vertical pieces; remove peel in one piece.
- Cut the peels into thin strips.
- Bring a pot of water to a boil, reduce heat to medium, and boil the orange peels for 15 minutes.
- Drain and rinse the peels under cold water.
- In a saucepan, combine 2 cups water and 1 cup sugar; bring to a boil over medium heat.
- Add the orange peels, reduce heat to medium-low, and simmer for about 45 minutes until the peels are tender.
- Drain peels well and toss them in the remaining 1 cup of sugar, coating evenly.
- Place the sugared peels on a cooling rack and let them dry for 24 to 48 hours until the sugar coating hardens.
Notes
- Drain peels thoroughly before sugar coating to prevent clumping.
- Save the leftover syrup for iced tea or cocktails.
- Store candied peels in an airtight container for up to two weeks.