Imagine your kitchen filled with the bright, citrusy aroma of simmering oranges. These candied orange peels are restaurant-quality but ready in about 45 minutes with just one pot and simple pantry staples.
This recipe is a lifesaver for home cooks looking to reduce food waste while creating a kid-approved snack that doubles as a stunning garnish. With minimal cleanup and a foolproof process, it’s the ultimate kitchen win.
Table of Contents
Why You’ll Love This Candied Orange Peels Recipe
- Zero Waste: Turns leftover citrus skins into “candy” rather than tossing them.
- Simple Ingredients: Just oranges, sugar, and water.
- One-Pan Cleanup: The entire boiling and simmering process happens in one pot.
- Highly Customizable: Perfect for snacking, dipping in chocolate, or topping desserts.
- Cozy Results: A nostalgic, chewy treat that brightens any afternoon.
Suitable for:
- Vegan: Made entirely from fruit and sugar with no animal products.
- Gluten-Free: Naturally free of wheat, barley, and rye.
- Dairy-Free: Contains no milk, butter, or cream.
- Paleo-Friendly (Modified): If using coconut sugar (though texture will be darker and grainier).
Not Suitable for:
- Low-Sugar/Keto: This recipe relies on a heavy sugar syrup for preservation and texture.
- Diabetic Diets: High glycemic index due to the concentrated sugar content.
Quick Tips for Best Results
- Scrub the Fruit: Since you’re eating the peel, use organic oranges if possible and scrub the skins well to remove any wax.
- The Double Boil: Don’t skip the initial boil in plain water; this removes the bitter “bite” from the white pith.
- Slice Evenly: Use a sharp knife to ensure all strips are the same width so they cook at the same rate.
- Save the Syrup: Don’t toss the leftover orange-infused sugar water! It’s incredible in cocktails, iced tea, or drizzled over pancakes.
Ingredients
The Base
- 4 large Navel oranges (thick skins work best)
- 2 cups Water (for the syrup)
- 2 cups Granulated sugar
The Coating
- 1/2 cup Granulated sugar (for tossing)
Easy Candied Orange Peels Recipe – Vibrant, Zesty Weeknight Treat
Ingredients
The Base
- 4 large Navel oranges thick skins work best
- 2 cups Water for the syrup
- 2 cups Granulated sugar
The Coating
- 1/2 cup Granulated sugar for tossing
Instructions
- Prep the Peels: Cut the top and bottom off the oranges. Score the skin into quarters and peel it off. Slice the peels into strips about 1/4 inch wide.
- Remove Bitterness: Place peels in a pot of cold water. Bring to a boil, let bubble for 2 minutes, then drain. Repeat this process one more time for a milder flavor.
- Simmer in Syrup: In the same pot, combine 2 cups of water and 2 cups of sugar. Bring to a simmer until the sugar dissolves. Add the peels.
- Cook until Translucent: Simmer on low-medium heat for about 30–35 minutes. The peels should look translucent and the syrup should be thick.
- Dry and Coat: Remove peels with a fork and let them drip on a wire rack for 10 minutes. While still tacky, toss them in a bowl with the extra sugar.
- Set: Spread them out on parchment paper to dry completely (about 2–4 hours or overnight).
Notes
What to Serve with this Candied Orange Peels Recipe
These peels are a star on their own, but they pair beautifully with dark chocolate fondue for a sophisticated dessert. If you’re hosting, add them to a charcuterie board to provide a sweet contrast to salty cheeses like aged cheddar. They are also a fantastic garnish for a hot cup of Earl Grey tea or a classic Old Fashioned cocktail.
Make Ahead & Meal Prep Tips
You can easily make these in big batches because they stay fresh for weeks. If you are prepping for a holiday or event, make them at least 24 hours in advance to allow them to dry fully.
Store them in a cool, dry pantry in a glass jar. If you live in a humid climate, keep them in the refrigerator to prevent the sugar coating from becoming sticky or “weeping.”
FAQ
Can I use this recipe for candied orange slices?
Yes! Simply slice the whole orange into thin rounds (about 1/8 inch) and follow the same simmering process. Be careful when flipping them so the flesh doesn’t fall out of the rind.
Why are my orange peels still bitter?
Bitterness usually comes from the white pith. If your oranges have very thick pith, you may need to boil them in plain water three times instead of two before adding the sugar.
Can I freeze candied orange peels?
Absolutely. Wrap them tightly in parchment paper and place them in a freezer bag. They will stay good for up to 6 months.
How do I know when the peels are finished simmering?
The “white” part of the peel will start to look clear or translucent, and the peel itself will become soft and flexible.
Can I use a sugar substitute?
While you can use Monkfruit or Stevia, the “candied” texture won’t be the same. The sugar is what creates that iconic chewy crust.
Is this related to a candied yams recipe?
While both involve “candying” with sugar, they are different! Candied yams are a baked side dish, whereas these are a preserved fruit confection.
What kind of oranges are best?
Navel oranges are the gold standard because their skins are thick and easy to peel, but Valencia or even blood oranges work well for a deep red color.
This Candied Orange Peels Recipe is the perfect way to bring a little sunshine into your kitchen without a lot of effort. It’s a frugal, delicious, and beautiful treat that proves you don’t need fancy ingredients to make something spectacular.
If you enjoyed this Candied Orange Peels Recipe, you really have to try my Fluffy Japanese Cheesecake Recipe next—it’s just as simple, delicious, and perfectly spiced!