How to make candied orange peel at home with just 3 simple ingredients! This candied orange peel recipe is easier than you think, and way better than expensive store-bought versions. Turn ordinary orange peels into sparkling, citrus-sweet treats perfect for holiday baking, chocolate dipping, or snacking straight from the jar.
I learned the value of homemade candied orange peel the hard way when I tried making German stollen abroad. The candied peel at the supermarket? Nowhere to be found. Online shops? Outrageously expensive. The packet sizes? Way more than I needed for one recipe.
That's when I discovered this easy method, and I've been candying my own orange peels ever since-they taste better, cost less, and turn food waste into something delicious!
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Why Make Candied Orange Peel at Home?
Homemade candied orange peel is cheaper, fresher, and infinitely more delicious than anything you'll find at the store. Plus, you know exactly what's in it-no preservatives, no chemicals, just pure orange flavor that'll make your holiday baking shine.
Psst... the same method can be used to make Candied Lemon Peels
Recipes Using Candied Orange Peel
If you need further convincing of making this recipe, here is a list of German Christmas Recipes that uses these Orange Peels as ingredients:
German Christmas Cakes: Stollen and Bremer Klaben
Lebkuchen Recipes: Elisenlebkuchen, Basler Leckerli
Ingredients you'll need
For the detailed instructions and exact measurements, please jump to the printable recipe card
The ingredients are simple: just orange, water, and sugar. The star ingredient, of course, is orange. Traditionally, Bitter Oranges (Citrus aurantium), also known as Serville Oranges, are used. However, you can use any orange, just ensure that they are untreated and their skin is safe for eating.
How to make Candied Orange Peel
Making candied orange peel is simple: you slowly simmer the peels in sugar syrup until they're translucent and candy-sweet. As they cook, they absorb the syrup and release their water, transforming into chewy treats that are about 65% sugar. The hands-on time is minimal, but plan: the peels need several hours (or overnight) to dry completely.
Recipe Steps
Step 1: Prep and Remove Bitterness
Wash the citrus fruits thoroughly. Cut each fruit lengthwise into quarters and remove all the peel pieces. Using a sharp knife, scrape away the white pith from the inside. Place peels in a saucepan, cover with water, bring to a boil, and cook for 10 minutes. Drain and repeat this blanching process at least once more.
Step 2: Weigh and Candy the Peels
Drain the blanched peels and weigh them. Measure out an equal weight of granulated sugar (8 oz peels = 8 oz sugar). Return peels and sugar to your saucepan, cover with just enough water, and bring to a boil. Reduce heat to low and simmer gently for about 1 hour, stirring occasionally, until you have a thick, glossy syrup coating the peels.
Step 3: Dry the Candied Peels
Remove peels from syrup and let excess drip off. Arrange in a single layer on a parchment-lined baking sheet. Air-dry for 2-3 days at room temperature, or speed things up in your oven at 120°F for 2-3 hours.
Step 4: Cut and Store
Once dry, cut peels into small cubes. Optionally dust with powdered sugar. Store in an airtight container for up to 2 months, or freeze for longer storage.
Variation
Instead of covering the peels in sugar and chopping them small, you can leave them as long stripes and dip them in chocolate. Chocolate-dipped candied orange peel is a weakness of mine.
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How to store
Store your candied orange peel in an airtight jar in a cool, dry place for up to 1-2 months at room temperature, or refrigerate for up to 3 months. For even longer storage, freeze the peels in an airtight container for several months. Note that frozen peels may develop sugar crystallization, but they'll soften beautifully when baked into recipes!
Frequently asked questions
You can swap candied orange peel for other dried or candied fruits like apricots, dates, pineapple, cherries, or even candied ginger (though use ginger sparingly-it's strong!). Fun fact: during East Germany's GDR era, when citrus was scarce and expensive, bakers created "Kandinat"-candied carrots that mimicked orange peel!
You didn't blanch them enough! Blanch the peels 2-3 times (or up to 4-5 times for zero bitterness), making sure to use fresh water each time-that's where all the bitterness goes. If they're still bitter, blanch once or twice more. The sugar coating and storage time will also help reduce any remaining bitterness.
The moisture content varies depending on which oranges you use. If they're still sticky after two days of drying, try one of these methods:
1. Place them in a convection oven at 120°F (50°C) for 2-3 hours to finish drying.
2. Pack them in a jar with plenty of sugar. Sugar is hygroscopic (it attracts water), so it will draw out the remaining moisture. After a couple of days, sift out the sugar-bonus: you'll have orange-flavored sugar perfect for sprinkling on cookies or rimming cocktail glasses!
More German Christmas Essentials
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You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Easy Candied Orange Peel (Orangeat)
Ingredients
- 4 oranges Bitter Oranges (Serville Oranges) are traditional but you can use ordinary Oranges for eating. Ensure they are untreated and the peel is suitable for eating
- granulated sugar
- water
Instructions
- Wash the oranges thoroughly with warm water. Cut each fruit lengthwise into quarters and carefully remove all the peel pieces.4 oranges
- Using a sharp knife, scrape away the white pith from the inside of each peel - this step is crucial since the pith adds unwanted bitterness.
- Place the peels in a saucepan and cover completely with water. Bring to a boil and cook for 10 minutes, then drain. Repeat this blanching process to remove excess bitterness.water
- Strain the peels, and add them back into the pot. Cover with a little water and boil for about 5 minutes. Repeat this step a second time. (or even a third if you find your peels still too bitter)
- Drain the blanched peels thoroughly and weigh them. You'll need an equal weight of granulated sugar (so 7oz/200 gr of peels equals 7oz/200 gr of sugar).
- Return the peels and sugar to your saucepan. Pour in just enough water to cover them and bring to a boil. Reduce the heat to low and simmer gently for about 1 hour, stirring occasionally. Add more water as needed - you want a thick, glossy syrup coating the peels.granulated sugar
- Remove the peels from the syrup and let excess liquid drip off. Arrange them in a single layer on a parchment-lined baking sheet. Let them air-dry for 2-3 days, or speed up the process by placing them near a heating vent. For faster results, dry them in your oven at the lowest setting (around 50°C/120°F) for 2-3 hours, checking frequently.
- Then cut the peels into small cubes, optionally dust with powdered sugar to remove any leftover moisture and store in an airtight container in a cool place.
Notes
Storage Instructions
Store your candied orange peel in an airtight jar. You can keep it at room temperature or in the fridge and it will last up to 6 weeks. You can also freeze the orange peel. Just make sure that it is placed in an airtight container, as otherwise, it may dry out.Want to save this recipe?
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Nutrition
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Marlene Lafreniere says
This recipe doesn't s;ay howq much of the ingredients to use. Can you please share how much sugar and water to use.
Marita Sinden says
Hi Marlene, please go to the bottom of the post where there is a printable recipe card with all the measurements.