Candied Citrus Peel Recipe (2024)

Candied Citrus Peels are a sweet and chewy treat, that makes the perfect snack, especially delicious if you dip it in dark chocolate. You can use them in recipes as a crispy topping for salads, ice cream, or yogurt or even for a snack eaten by themselves. The bright orange peels are perfect for holiday recipes or gifts too. You can also use this recipe for grapefruit peels, lime peels, or even Meyer lemons.

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It seems we owe Asia the credit for candied citrus peels. According to many, candied fruit was eaten and used in other recipes in Ancient China. Then, it showed up again in the 1300s in Mesopotamia. It has been refined over the centuries, but the process is still basically made from boiling citrus peels and sugar in water.

You do not have to worry about nutrition, calories, and fat when serving this to the family or eating them yourself. They are packed with vitamin C, calcium, and fiber with very little fat. You can even adjust the sugar amount. You cannot do that with the store-bought stuff.

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Ingredients needed:

To make this homemade candied citrus peel recipe, you only need a few ingredients and one of them is optional. After gathering what you need, you can find the measurements and instructions at the bottom of the page on our recipe card.

  • Large unwaxed oranges: It is important to use unwaxed citrus fruit for this recipe. If they have wax on them, you can remove it yourself with our instructions in the FAQs section.
  • Granulated sugar: You could also substitute this with powdered or confectioners’ sugar.
  • Dark chocolate: This is optional but makes a nice touch to a sweet gift.
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How to make candied citrus peel from scratch?

  1. Cut and peel: First, cut the oranges into eight pieces. Then, cut off the peel, leaving a thin layer of orange wedges. Cut each one into three to four thin strips with a sharp paring knife.
  2. Blanch and boil: Now, put the orange peels in a medium saucepan and cover them with water (cold water is best). Bring it to a boil and simmer for five minutes. Drain the boiling water and add fresh water. Bring to a boil again and simmer for another 30 minutes.
  3. Drain and dissolve the sugar: Next, place a sieve on top of a bowl to drain the peels, reserving the hot water. Add sugar to the water and heat, stirring occasionally until the sugar dissolves. Put the peels back into the pot and let it simmer for another 30 minutes until they are soft and translucent.
  4. Let them cool: After, let the peels cool off in the citrus syrup. Then, remove all the peels using a slotted spoon and place them in a single layer on a cooling rack or wire rack with a baking sheet underneath. Heat in your oven at 175 degrees F for 20 to 30 minutes or until they dry completely.
  5. Toss and dry: Then, sprinkle 1 cup sugar on top of a piece of parchment paper and toss the finished peels in the sugar. Spread them out and let them air dry for another hour.
  6. Use or store: Finally, once all of the candied peel is dry, use it on your favorite dessert or store them in an airtight container lined with parchment paper.
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Recipe variations:

  • Other citrus fruits: Feel free to try this recipe with other citrus fruits. You could make candied lemon peel, candied lime peel, or even candied grapefruit peel. Any kind of candied peels would be delicious.
  • Add vanilla: For a different flavor, add a teaspoon of vanilla extract to your water on the final boil.
  • Other extracts: Actually, you can use any extract you like such as lemon, lime, or even almond.
  • Softer peels: If you would rather have soft and chewy peels, just reduce the drying time.
  • Spicy citrus peels: To give your candied citrus peels a kick, add a pinch of red pepper flakes to the sugar.
  • Different sugar: Feel free to use brown sugar or whatever kind of sugar you like for the final coating.
  • Sugar-free: Instead of using regular sugar, you could use Splenda or another sugar substitute for a carb-friendly dessert.

How to serve:

This dessert cuisine gets a recipe rating of 5 out of 5 stars for its ease, taste, and versatility. You can change it and use it in so many different ways. Here are some of our serving ideas. Feel free to share some of your own ideas in the comments section at the bottom of this page.

  • Melt the chocolate in a small bowl and dip the candied orange peel to cover about half of them. Then let them set before wrapping them in plastic wrap to give as adorable gifts.
  • Orange marmalade is another delicious recipe you can make with orange pieces. Try our easy recipe for marmalade you can make it in minutes.
  • You can use excess syrup in other baked goods recipes for sugar syrup or simple syrup. Or use the extra sugar water for your coffee, tea, or other beverages as a citrusy sweetener.
  • These tangy little candies would be a wonderful addition to any drink like our tequila sunrise.
  • Another way to use any leftovers you have is to add them to homemade salad dressing. It is easy to make with honey, vinegar, and balsamic vinegar.
  • Make some flavorful orange sauce for your favorite veggies or salad with leftover candied citrus peel.
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Frequently asked questions

Do I have to blanch my peels?

Blanching means submerging your fruit in boiling water for a short period of time. The blanching process will help remove any bitter flavor from the white pith. Removing the white pith is fine too but it takes a long time and thinner peels are harder and chewier when you candy them. This recipe calls for a blanching time of five minutes, which is perfect for oranges.

Why do my orange peels taste bitter?

To get rid of the bitter flavor, you can go through and remove all of the white pith from the orange peels with a sharp knife before cooking them. Or, as stated above, you can just use the blanching process to get rid of that unpleasant taste. But remember, not only does removing the pith take longer but it also makes your candied citrus peel leathery.

How do I get the wax off my oranges?

Fruit producers often add a waxy coating to keep the fruit fresh and prolong the shelf life. But it makes it impossible to get to the zest of the fruit when you get it home. However, getting rid of the wax is easy to do. Just put it in a bowl of very hot water and let it sit for 10 to 15 minutes. Then, rub it with a vegetable brush or rough cloth until the wax is gone.

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What else can I do with orange peels?

If you have a lot of oranges and do not want too many candied orange peels, you can always use the peels for other uses around the house. For example, you could make a simmer pot to keep your house smelling enticing, use it to make insect repellent or mix it with vinegar for a sweet-smelling cleaner. Another use for the peels is to make essential oil by mixing it with coconut oil.

More recipes with citrus that you should try:

  • Almond Orange Cake – Gluten Free
  • Orange Jelly Candy Recipe [Video]
  • Orange Creamsicle Freezer Pie [Video]
  • Lemon Curd Filled Donuts [Video]

How to store leftovers:

  • Store: You do not have to refrigerate candied orange peels. Just put them in an airtight container like a ziplock baggie or canister. They will stay fresh for up to a month in a dry area.
  • Freeze: To keep them even longer, pack them in freezer bags and they can be frozen for three to four months.
  • Thaw: It does not take long to thaw your frozen peels. In fact, they are delicious to eat frozen.

Recipe tips:

  • If you do not have a wire rack, you can use any kind of oven-safe drying rack.
  • Make a large batch with this easy recipe to give out as gifts for Christmas or any other occasion. You will need just a few more cups of sugar and a bunch of oranges.
  • Peeling can also be done with a vegetable peeler if you have one.
  • Mix oranges with other fruits for a delicious blend of flavors.
  • Make sure you get the unwaxed fruit. If you cannot find any, you can remove the wax with our instructions above in the FAQ section.
  • Wondering what to do with the peeled and squeezed oranges? They are great for potpourri to make your home smell delicious.
  • If you are looking for another dessert cuisine to try, we have lots of sweet recipes on our food blog.

Candied Citrus Peels

  • Prep Time30 MIN
  • Cook Time2H
  • Servings 6 servings

Ingredients

  • 4 large unwaxed oranges or a mix of oranges and lemons
  • a few cups of granulated sugar
  • 7 oz dark chocolate optional - you can also use milk or white chocolate
  • sea salt optional

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Instructions

  • Wash the fruits very well, under warm water, and after that slice the fruit into 8 wedges, remove the flesh, leaving about a bit less than 1/4 inch thickness of peel and pith.

    Candied Citrus Peel Recipe (12)
  • Next, cut each peel wedge into 3-4 thinner strips.

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  • Add the peel to a medium pan and cover with cold water, the peel should be submerged in water. I usually add water 1-2 inches above the peel.

  • Bring to a boil, after that reduce the heat and continue to simmer for 5 minutes. Drain, then return to the same pan and re-cover with fresh water. Bring to a boil, after that reduce the heat and continue to simmer for 30 minutes.

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  • Drain the peel, reserving the cooking water. After that, measure the water and add sugar 1:1. This means, that if you have 16oz of water you add 16oz of sugar.

  • Pour the sugar mixture into a pan and heat over low-medium heat, stirring to dissolve the sugar.

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  • Once the sugar is dissolved, add the peel and simmer for 30 mins, or until the peel is translucent and soft.

  • Remove from heat and leave the peel to cool the syrup to room temperature. After that, remove it with a slotted spoon and arrange it in one layer on a wire rack set over a baking sheet.

  • Transfer the baking sheet to the oven at the lowest setting for 30 mins to dry, it can take 40 mins, depending on your oven.

  • Sprinkle a thin layer of sugar over a sheet of parchment paper, toss the citrus strips in the sugar a few at a time, then spread out onto a baking sheet covered with parchment paper, and leave for 1 hour to air-dry.

  • At this point, you can pack the peel into an airtight jar. Or you can melt the chocolate and dip it in chocolate, place it again on the baking sheet covered with parchment paper for the chocolate to settle. Sprinkle with sea salt.

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  • The peels will be kept for 6-8 weeks in a cool, dry place.

Nutrition Facts

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Candied Citrus Peel Recipe (2024)

FAQs

How to make candied orange peel less bitter? ›

You can choose to boil up to 2 more times to remove more bitterness from the peel before candying. With oranges, you can blanche the peels just once or twice if you want to save time, but with more bitter citrus fruits, such as lemons, limes, or grapefruit, I recommend repeating the step twice.

Is candied citrus peel good for you? ›

Our NIHD Dietary Manager, Thomas Warner shares this recipe: Candied Fruit Peel. Candied Orange Peels are beautiful, festive, and are full of nutrients. The orange peel has more vitamin C than the actual fruit of the orange.

How do you make candied orange peel with Martha Stewart? ›

In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed. Let peel dry 1 hour.

What is a substitute for candied peel? ›

What can I substitute candied orange peel with? Those who prefer not to use the sugar orange rind can replace it with other dried fruit, such as dried apricots, dates, candied pineapple, or dried cherries.

How do you get the bitterness out of citrus peel? ›

Since it's nearly impossible to remove the pith completely, the best way to get the bitter out is blanching the zest three times, by dropping it into boiling water to release the bitterness, then shocking it with ice water to stop the cooking (and repeat, and repeat).

Why is my candied peel bitter? ›

Why Are My Candied Orange Peels Bitter? The white pith under the orange skin is what makes it taste bitter. The bitterness is removed in the water-only boiling process.

Is it safe to eat candied orange peel? ›

Candied orange peels are not only tasty but also beautiful, nutritious, and festive for Christmas.

Can you freeze candied citrus peels? ›

Toss peels with remaining 1 cup sugar on a rimmed baking sheet to coat. Transfer peels to a large sheet of foil and let sit until dry, 1–2 days. Do Ahead: Orange peels can be candied 1 month ahead. Store airtight at room temperature, or freeze up to 2 months.

What are the side effects of orange peel powder? ›

Topical use of orange peel in individuals with a sensitive skin type can lead to irritation of the skin. With the use of essential oil, side effects include redness and inflammation of the skin, which would resolve after some time.

Does candied orange peel need to be refrigerated? ›

Cool and store at room temperature for a week or so. Refrigerate to store for several months. Alternatively, place the rind on parchment paper and let dry for a day or two, turning over once. They should remain soft but not wet.

Can I substitute orange zest for candied orange peel? ›

Home cooks should note that you can substitute orange zest for orange peel in marinades or stews, though not in recipes requiring the whole peel, like marmalade or candied orange peel. However, you can't substitute orange peel for orange zest because the bitter white pith will offset the citrus flavor.

How do you rehydrate candied orange peel? ›

To rehydrate: Use 3 parts water to 1 part peel, let stand 15 minutes. Substitute 1/3 as much dry as recipe calls for.

What is another name for a candied peel? ›

Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus.

How long does candied peel last? ›

Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place. To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess.

What is the difference between citrus rind and peel? ›

The rind includes the zest and a bit of the bitter white underlayer, whereas the peel is the whole jacket — everything but the flesh. Zest contains the flavorful citrus oils and is the most widely useful of the three.

How do you reduce the bitterness of oranges? ›

One way to get rid of the bitterness in whole oranges (and other citrus fruit) if you have to cook them in a recipe, boil them submerged (which is why I have the bowl and cast iron dish on top) in water and 1 tsp salt for 1 hour. Drain and then use the fruit.

How do you remove the bitterness from orange jam? ›

You usually juice the citrus fruit and if whole peels are used they are repeatidly covered in water and boiled (changing the water 2-3 times) to leach out the bitter compounds. At the last go you add your sugar ,reserved juice and everything alse.

How do you reduce bitterness in sweets? ›

Tips to Remove a Bitter Taste
  1. Pour in a fatty ingredient, like cream, cheese, or oil.
  2. Mix in a little bit of sugar to hide the bitterness.
  3. Add a pinch of salt to a bitter dish.
  4. Sprinkle in a pinch of baking soda.
  5. Add acidic flavors to the dish, like lemon juice or vinegar.
Jul 10, 2024

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