Making Candied Orange Peel is a great way to use up Orange rind and create a flavorful treat at the same time. This method makes lovely strips of tender, sugared rind that are only slightly bitter.  I like to use them in bread, but you can also enjoy them as candy or in cakes.

The first time I made candied orange peel, I used it in English Hot Cross Buns, one of the breads we made for the Mellow Bakers Group.

I had a bunch of oranges and had seen a recipe in one of my canning books, so I decided rather than buy candied orange or lemon peel, I would make some.

The homemade candied orange peels tasted great and added a wonderful flavor to Hot Cross Buns, so I have continued to make them over the years to use in different types of bread.

 

Note: This is a fairly simple process, but it does require some time.  If you want to use candied peels in bread, start this process several days before you plan to make the bread.

 

Candied Orange Peel

Adapted from: The Joy of Jams, Jellies, and Other Sweet Preserves by Linda Ziedrich

Ingredients:

• 4 medium oranges
• 1 3/4 cups sugar, divided
• 2/3 cup water

Directions:

If the fruit isn’t organic or home-picked, be sure to clean it well.  To do this, place the oranges in a colander in the sink and pour boiling water over them to remove any wax.  Scrub the fruit well.

Cut the orange peels into quarters without cutting through the flesh.  Remove the peels from the oranges and save the peeled oranges for another use (or place them in the refrigerator in snack-size bags and eat them for snacks).

At this point, you’ll want to remove most of the pith, or the candied peels will taste bitter.  There are two ways to do this:

Option 1: Scrape the pith off the peels using a grapefruit spoon or a serrated knife, and then cut them into strips.

Option 2: Boil the peels in water to make it easier to remove the pith.  The second method is outlined below.

I’ve used both methods.  I don’t prefer one method over the other, but you do need to be careful not to tear the peel when you scrape out the pith, especially when it’s soft from boiling.

Remove the pith using the boiling method

Place the peels in a large nonreactive saucepan and cover them with water.  Bring the contents to a boil, reduce the heat, and simmer the peels until tender, about 30 minutes.

Drain the peels and let them cool.

Using a grapefruit spoon or a serrated knife, carefully scrape most of the pith off the peels.  Cut them into thin strips.

Making the Candied Peels

In the saucepan, combine 1 1/4 cups of the sugar and 2/3 cup of water.  Over medium heat, gently stir the contents until the sugar dissolves.

Add the peel.  Cook the peel in the syrup over low heat until the peel is partially translucent, 45 minutes to 1 hour.  Raise the heat and boil the contents, stirring, until the syrup reaches 230 degrees F on a jelly thermometer.

Remove the pan from the heat and let the peels cool in the syrup for 30 minutes.

Spread the remaining 1/2 cup of sugar on a dinner plate.  Pour the contents of the pan into a strainer held over a bowl. Drop the drained peels onto the sugared plate.  With a fork, toss the peels in the sugar.  Let them cool.

Store the peels in an airtight tin or jar in a cool, dark, dry place.  The peels will keep well for at least a year, but you’ll most likely use them before then.

 

You might also enjoy making Candied Lemon Peel

You can make Candied Lemon Peel using this same method.  Prepare it just like the Candied Orange Peel, but substitute 6 lemons for the 4 oranges.

 

Happy Canning & Baking!
Cathy