Candied Orange Peel for Baking
Highlighted under: Seasonal Cooking Recipes
I absolutely love making candied orange peel at home. It’s a delightful addition to so many baked goods, elevating everything from cookies to cakes with a burst of citrusy flavor. My journey into candied fruit began when I discovered how simple it is to transform leftover orange peels into something truly special. The process fills the kitchen with a refreshing aroma, and I find it incredibly satisfying to see such humble ingredients evolve into a sweet treat. Plus, it’s a great way to reduce waste and add a personal touch to my baking.
When I first attempted making candied orange peel, I was amazed by how easy it was. The trick is to simmer the peels gently and patiently, allowing them to absorb the sweet syrup without becoming too tough. I always recommend using organic oranges, as they tend to have a richer flavor and are free from pesticides. This recipe gives me a chance to savor the vibrant zest of citrus that I cherish throughout my baking adventures.
Experimenting with the sugar levels was a fun part of the journey. I played around with both granulated and brown sugars, and while both work well, I found that brown sugar gives the peel a distinct caramel flavor that perfectly complements the citrus. It's a perfect addition to holiday cookies or even as a topping for creamy desserts.
Why You Will Love This Recipe
- Zesty and sweet flavor that enhances baked goods
- Easy to make with simple ingredients directly at home
- A great way to utilize leftover orange peels
- Perfect for gifting or adding a gourmet touch to treats
The Art of Preparing Orange Peels
The preparation of the orange peels is crucial to achieving the best flavor and texture in your candied peel. When zesting the oranges, ensure you are only removing the outer colored layer, as the white pith underneath can impart a bitter taste. Using a good-quality vegetable peeler will help you create nice, even strips without too much pressure, which can lead to uneven pieces.
After zesting, if you choose to cut the strips into smaller pieces, consider the final use of the candied peels. Smaller pieces are ideal for mixing into cookie dough, while larger strips can be used as beautiful garnishes for cakes or desserts.
Blanching: A Key Step
Blanching the orange peels is an essential step that helps mitigate the natural bitterness that accompanies orange zest. When boiling for five minutes, pay attention to the time, as under-blanching may not remove enough bitterness, while over-blanching can cause loss of flavor. After blanching, rinse the peels under cold water to stop the cooking process; this will ensure they maintain their texture and vibrant color.
This technique is not only useful for orange peels but works equally well for other citrus fruits. Feel free to experiment with lemon or grapefruit peels for variety in flavor and sweetness!
Syrup Consistency Matters
The syrup that you use to candy the orange peels plays a pivotal role in the final product. Make sure to stir the sugar and water over medium heat until completely dissolved to create a smooth syrup. Avoid boiling the syrup aggressively; instead, maintain a gently bubbling simmer when you add the blanched peels, which allows them to absorb the syrup without breaking apart.
As the peels simmer, keep an eye on them; they should become translucent over time. This process can range from 45 to 60 minutes, depending on your stove’s heat output. If the peels look overly soft or mushy, you’ve likely simmered them for too long, and they may not hold up well when cooled and coated.
Ingredients
Ingredients
Candied Orange Peel
- 2 large organic oranges
- 2 cups granulated sugar
- 2 cups water
- 1/2 cup brown sugar (optional, for coating)
Ensure to choose organic oranges for the best flavor.
Instructions
Instructions
Prepare the Orange Peels
Using a vegetable peeler, remove the outer zest of the oranges in long strips, avoiding the white pith as much as possible. Cut the strips into smaller pieces if you prefer.
Blanch the Peels
In a pot of boiling water, blanch the orange peels for 5 minutes, then drain and rinse with cold water. This helps to remove bitterness.
Make the Syrup
In a saucepan, combine 2 cups of sugar and 2 cups of water. Stir over medium heat until the sugar dissolves completely.
Simmer the Peels
Add the blanched orange peels to the syrup, reduce heat to low, and let simme for 45-60 minutes until the peels are translucent.
Coat the Peels
Once done, remove the peels from the syrup, allowing them to cool slightly before rolling in brown sugar, if using.
Dry and Store
Lay the coated peels on parchment paper to dry for at least a few hours before storing them in an airtight container.
These candied orange peels can last for several weeks when stored properly.
Pro Tips
- Experiment with different citrus fruits for varying flavors, such as lemons or grapefruits.
Storing Your Candied Orange Peel
Once your candied orange peels are dried and cooled, it’s important to store them properly to maintain their texture and flavor. An airtight container is your best option, as it protects the peels from humidity and air exposure. Store them in a cool, dry place, and they can last up to two months. For long-term storage, consider freezing them in the container; simply lay them flat on a baking sheet until solid before transferring to a freezer bag.
Be mindful that if you use brown sugar for coating, it might affect the texture slightly, making the peels softer. In that case, you may want to dry them longer to ensure they are firm before storing.
Creative Uses for Candied Orange Peel
Candied orange peel opens up a world of possibilities in baking and beyond. You can chop it up to include in muffins, scones, or even homemade granola for a bright citrus kick. Alternatively, use larger strips as a garnish on cakes, pastries, or even drinks like cocktails for an elegant touch.
I often incorporate them into dark chocolate-dipped treats, where the sweet, tangy flavor contrasts beautifully with rich chocolate. This addition makes for a unique and impressive homemade gift, perfect for the holidays or special occasions.
Troubleshooting Common Issues
If your candied peels appear too hard or crystallized, it might be due to the syrup cooling too quickly or improper drying. To combat this, ensure the syrup maintains a low simmer while the peels are added. If crystallization occurs, you can reheat the syrup and attempt to recoat the peels briefly before drying them again.
Another common issue is sticking peels. Make sure to space them out adequately on the parchment paper while drying. If they do happen to stick together, simply use a little warm water to gently separate them without losing their texture.
Questions About Recipes
→ Can I use standard oranges instead of organic?
Yes, but organic oranges are recommended for better flavor and fewer chemicals.
→ How can I use candied orange peels?
They are perfect for adding to baked goods, as a garnish on desserts, or even enjoyed on their own as a snack.
→ How long do candied orange peels last?
When stored in an airtight container, they can last for up to a month.
→ Can I use the syrup left over from making candied peels?
Absolutely! This syrup can be used to sweeten beverages or even drizzled over desserts.
Candied Orange Peel for Baking
Created by: The Harryscookbook Team
Recipe Type: Seasonal Cooking Recipes
Skill Level: Intermediate
Final Quantity: 2 cups
What You'll Need
Candied Orange Peel
- 2 large organic oranges
- 2 cups granulated sugar
- 2 cups water
- 1/2 cup brown sugar (optional, for coating)
How-To Steps
Using a vegetable peeler, remove the outer zest of the oranges in long strips, avoiding the white pith as much as possible. Cut the strips into smaller pieces if you prefer.
In a pot of boiling water, blanch the orange peels for 5 minutes, then drain and rinse with cold water. This helps to remove bitterness.
In a saucepan, combine 2 cups of sugar and 2 cups of water. Stir over medium heat until the sugar dissolves completely.
Add the blanched orange peels to the syrup, reduce heat to low, and let simme for 45-60 minutes until the peels are translucent.
Once done, remove the peels from the syrup, allowing them to cool slightly before rolling in brown sugar, if using.
Lay the coated peels on parchment paper to dry for at least a few hours before storing them in an airtight container.
Extra Tips
- Experiment with different citrus fruits for varying flavors, such as lemons or grapefruits.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 39g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 1g