How to Make Candied Orange Peel

Fresh oranges have many uses in food preparation.

For that special finishing touch on holiday meals or fancy desserts, candied orange peel makes an elegant edible garnish. It can also be chopped and used in recipes or dipped in sugars or melted chocolate to make homemade candy. Specialty food stores and online gourmet retailers offer commercially prepared candied orange peel. You can also make your own at home, with a little time and effort, for a lot less money. And you get the added benefit of a kitchen fragrant with the smell of fresh oranges.

Things You'll Need

• 4 large fresh navel oranges with unblemished rind
• Paring knife or citrus peeler
• Medium saucepan
• Water
• 2 mixing spoons
• Medium bowl with air-tight lid
• 1 cup granulated sugar
• 1/2 cup water
• Slotted spoon
• Wax paper
• 1/2 to 1 cup granulated sugar
• Shallow bowl

Instructions

1. Put 1 cup of water in the saucepan and bring to a boil while preparing the oranges.

2. Cut the rind from the oranges using a citrus peeler or paring knife. Cut a straight line from the top of one orange to the bottom. Make 1/4-inch strips by making additional cuts parallel to the first all the way around the orange. Gently peel the strips of orange rind from the orange. Remove any attached pith -- the white material -- from the peeled strips and discard. Complete with all four oranges.

3. Blanch the orange peel in the boiling water for five minutes. Drain water and remove the orange peel; set aside in a small bowl. Bring more water to a boil; add the blanched peel to the boiling water for five more minutes. Remove from the heat and drain off the water.

4. Mix 1 cup of granulated sugar and 1/2 cup of water in the saucepan; bring to a simmer, stirring constantly, until the sugar dissolves completely. Add the orange peel back into the saucepan, simmering in the sugar mixture for three minutes. Carefully pour the peel and the syrup into the bowl; cover tightly and put in the refrigerater to cool overnight.

5. Place 1/2 cup of granulated sugar into shallow bowl. Remove the chilled orange peel from the syrup using the slotted spoon. Place the peel, several pieces at a time, into the sugar and roll the pieces gently until they are coated. Gently lay sugared peel on a sheet of wax paper to set. Repeat with all remaining orange peel strips, adding more sugar to the shallow bowl if necessary.

6. Use immediately in recipes or as garnish, or keep in an airtight container away from heat.

Tips & Warnings

• To make an elegant candy, melt some chocolate or white chocolate chips. Dip one end of each candied orange peel into the melted chocolate; allow excess chocolate to drain off. Place on waxed paper to dry.

References

• The Pastry Sampler; How Can I Make Candied Orange Rind?; Renee Shelton; 2009
• Bon Appetit; Simple Candied Orange Peel; Damon Fowler; December 2008
• Food.com; Candied Orange Peel; November 2008
• Eating Well; Candied Orange Peel; January/February 2011