Candied Orange Peel with Spiced Sugar

Name: Candied Orange Peel with Spiced Sugar
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 4 large oranges; 2 cups granulated sugar; 1 cup water; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt

Highlighted under: Light Bites

I love making Candied Orange Peel with Spiced Sugar as a delightful sweet treat that captures the essence of citrus. The combination of the bright, zesty orange peels and the warmth of spiced sugar creates an irresistible snack. Not only does this recipe provide a unique twist for homemade desserts, but it's also simple and fun to prepare. Each bite takes you on a flavorful journey that transforms waste into something extraordinary, making it a great project for anyone looking to elevate their culinary skills and impress friends.

Created by

The Yumandstir Team

Last updated on 2026-03-20T16:26:24.395Z

When I first tried making candied orange peel, I was amazed at how easy it was to turn leftover orange peels into a delicious treat. By simmering the peels in sugar syrup, I unlocked a vibrant flavor that complemented desserts beautifully. The key is to cook them until they are just right—not too chewy and not too soft.

During my experimentation, I discovered that adding spices like cinnamon and nutmeg to the sugar not only amps up the flavor but also transforms the candied peels into a statement piece. Plus, they make fantastic gifts when jarred up attractively!

Why You Will Love This Recipe

Zesty orange flavor balanced with warm spices
Versatile topping for desserts or as a snack
Minimal ingredients make it easy to whip up

The Importance of Quality Oranges

When making Candied Orange Peel, the quality of your oranges plays a crucial role in the final flavor profile. Opt for organic oranges if possible; they are less likely to have wax coatings and chemical residues, allowing the natural zest and bitterness of the peel to shine through. Also, choose oranges with vibrant, thick skins since they yield more flavorful peels that will candy beautifully.

Another tip is to use navel oranges for their sweetness and aromatic oils, which enhance the overall taste of the candied peels. Make sure to select oranges that feel firm to the touch and have a bright, shiny skin for the best results.

The Science Behind Blanching

Blanching the orange peels is a critical step that helps to eliminate the bitterness. When you boil the peels, the hot water leaches out some of the harsh flavors found in the pith. It’s important to simmer for around 10 minutes, as this time frame is optimal for balancing the bitterness without fully degrading the vibrant orange flavor.

If you notice that the peel is still too bitter after the first blanching, don't hesitate to repeat the process. A second blanching can really enhance the flavor, making your final product more enjoyable. This step ensures that the candying process yields a beautiful peel that is sweet and pleasantly zesty.

Storage and Serving Suggestions

Once your candied orange peels have dried and been coated in sugar, store them in an airtight container. They can last for up to two weeks when kept at room temperature. To extend their shelf life, consider refrigerating them, which can keep them fresh for several weeks. Make sure to separate layers with parchment paper to prevent sticking.

Candied orange peels are incredibly versatile. Serve them as a sweet snack, or chop them finely to incorporate into cakes, cookies, or even granola for added flavor. They also make an excellent garnish for cocktails, lending a sophisticated and zesty twist.

Ingredients

Gather your ingredients before you start to make the process smoother:

Ingredients for Candied Orange Peel

4 large oranges
2 cups granulated sugar
1 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Once you have your ingredients ready, you can dive into the fun part, making the candied peels!

Instructions

Follow these steps to create your sweet treat:

Prepare the Orange Peels

Begin by thoroughly washing the oranges to remove any wax. Peel them carefully, trying not to take too much of the white pith with the peel. Slice the peels into strips about half an inch wide.

Blanch the Peels

Place the peel strips in a pot, cover with cold water, and bring to a boil. Once boiling, let them simmer for about 10 minutes. Drain and rinse them under cold water to remove bitterness.

Make the Sugar Syrup

In the same pot, combine 2 cups of sugar, 1 cup of water, cinnamon, nutmeg, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.

Candy the Peels

Add the blanched peels to the syrup, reduce the heat to low, and let them simmer for about 45 minutes, stirring occasionally. The peels should become translucent when done.

Dry the Candied Peels

Remove the strips from the syrup using a slotted spoon and place them on a wire rack to cool completely. Allow them to dry for an hour.

Coat in Sugar

Once the peels are dry, sprinkle them with extra sugar to enhance sweetness. Let them sit for another 30 minutes before storing or using.

Enjoy the sweet results of your work and explore various ways to use these lovely candied peels!

Pro Tips

For an additional flavor twist, try adding a few drops of vanilla extract to the syrup! You can also experiment with other spices to find your perfect blend.

Ingredient Variations

While the classic recipe calls for granulated sugar, you can substitute with coconut sugar or honey for a different flavor profile. Just remember that the ratio of liquid will need to be adjusted if using honey since it's more viscous and contains moisture. Also, feel free to experiment with adding spices. A pinch of ground ginger or clove can elevate the warm profile of your spiced sugar.

If you want to make this recipe vegan, stick with a plant-based sugar option and ensure that the oranges are certified vegan. Additionally, the spices you choose can define the final taste. Cinnamon and nutmeg work wonderfully, but you can also try using cardamom for an exotic touch.

Common Mistakes and How to Fix Them

A common issue with candied citrus peels is they can turn out too chewy or tough. This often happens when the peels have not been simmered long enough in the syrup. If you find this is the case, return the peels to the syrup and let them cook longer. Monitor closely to avoid overcooking, which can cause the peels to lose their attractive texture.

Another mistake is not allowing enough time for the peels to cool and dry properly after candied. Rushing this step may make it challenging for the sugar coating to stick, resulting in a sticky or clumpy finish. Patience is key; letting them cool on a wire rack for the recommended hour ensures a properly set outer coating.

Scaling the Recipe

This recipe can easily be scaled up or down depending on your needs. If you want to make a larger batch for gift-giving or a party, simply double the ingredients while maintaining the same proportions. Use a large pot to avoid overcrowding the peels, which can affect the cooking process.

If you're trying a smaller batch, consider using just one orange, which will require reducing all other ingredients accordingly. Don’t skimp on the sugar syrup, though, as it helps achieve that glossy finish and delicious glaze.

Questions About Recipes

→ Can I use grapefruit or lemon peels instead?

Yes, grapefruit and lemon peels can also be candied. Just adjust the sugar to balance the more tart flavors.

→ How do I store the candied orange peels?

Store the candied peels in an airtight container at room temperature for up to 2 weeks.

→ Can I skip the blanching step?

Blanching helps remove bitterness. While you can skip it, the peels might be too bitter for some tastes.

→ What can I use candied orange peels for?

They make great toppings for cakes, additions to cookies, or even delicious snacks by themselves.