15 December 2016

Candied Orange Peel

Candied Orange Peel / www.delightfulrepast.com

There's candied orange peel and then there's candied orange zest. This is the more substantial candied orange peel. It can be eaten like candy (with or without having been dipped in tempered dark chocolate!) or used in baking or as a garnish. 

Wonderful in fruitcake or plum pudding, it's also a great addition to an orange cake, frosting or filling. It's a perfect garnish for a rice pudding or a chocolate tart, for a cocktail or a hot chocolate. Scrumptious in scones or as a confection on the tea table. 

Next time I make it I might experiment with the finer baker's sugar (called caster sugar in the UK) for the dredging. And whenever I can get my hands on some Meyer lemons, I'll be candying that peel as well. (Mr Delightful thought they were french fries!)

Candied Orange Peel / www.delightfulrepast.com

Candied Orange Peel 


(Makes about 7 dozen pieces) 

3 large navel oranges, organic or at least unsprayed and unwaxed, well scrubbed
1 1/2 cups sugar, divided*
3/4 cup water 


OR 1 cup sugar for the syrup and 1/2 cup baker's sugar for the dredging

1 To carefully remove the peel from the oranges, cut off a bit of the top and bottom of each orange, then make 4 vertical cuts and pull the 4 pieces of peel away from the orange. Cut each vertically into 1/4-inch wide strips. (And, when I'm feeling particularly persnickety, before I cut the strips I make sure that each section of peel is the same length.) You can leave the pith on or cut it away as much as you like with a sharp paring knife. 

If you want diced candied orange peel rather than strips, cut the strips into 1/4-inch dice. But I just make strips that can be diced later as needed. 

2 Put into a 2-quart saucepan and cover with about a quart of cold water. Bring to a boil and gently simmer, loosely covered, for 15 minutes. Drain, rinse, and drain again. 

3 While the peel drains in the colander, add 1 cup sugar and water to the saucepan; heat, stirring gently, to dissolve the sugar. When sugar is dissolved, bring to a boil and add the well-drained orange peel. Simmer for about 45 to 60 minutes, uncovered, or until the peel becomes translucent. Do not stir; just give it a swirl once in a while, if needed. 

4 Remove from heat, drain (reserve syrup for another use), and spread onto a baking sheet lined with parchment. Allow to cool slightly before dredging in remaining 1/2 cup sugar to just coat. Place back on the parchment and allow to dry at room for 1 to 2 days (I just put it inside the oven or the toaster oven to keep it out of the way and somewhat "covered"). Place in an airtight container.

Candied Orange Peel / www.delightfulrepast.com

58 comments:

Manu said...

Candied orange peel are delicious, but with chocolate are better!
Thanks for sharing.
Love

Sully | thomassullivanauthor.com said...

Who knew? Candied orange peel. Sounds like a winner to me. Begging to be added to my variations of shrimp (especially coconut shrimp), sautéed peanuts, brown rice and butter, and some kind of glurp based on marmalade/vinegar. Hmmm. But what will I have for dessert? Bwahaha!

Jean | DelightfulRepast.com said...

Thank you, Manu. Yes, when I'm in the mood for chocolate I love the combination of chocolate and orange!

Jean | DelightfulRepast.com said...

Sully, those sound like some very good uses for candied orange peel (I'm wowed!), especially the glurp -- I do love a good glurp!

Rhyming With Wine said...

Wow that looks delicious. I've only over thought of candied peel being the tiny pieces you get in cake but I can imagine it must be delicious with hot chocolate! Thanks for sharing with #DreamTeam and I've shared it through my twitter feed too. Dawn x

Jean | DelightfulRepast.com said...

Thanks so much, Dawn! I hope you'll try it soon. It's kind of fun to make!

Judith @ Lavender Cottage said...

Although I've never made candied orange peel I am well aware of the appeal and the best part is using the whole orange, one way or another.
Your hubby is right, the photo looks like french fries lol but a much healthier and sweeter variety.

Jean | DelightfulRepast.com said...

Thank you, Judith. Yes, I didn't mention it in the post, but that is one of my favorite things about it is being able to make use of the whole orange.

Sandi@ Rose Chintz Cottage said...

Jean, your candied orange peel looks delicious and so pretty too. All the uses for it makes it a good idea to make the effort. All I can say is, "Yum!"

Merry Christmas,
Sandi

Angie Schneider said...

Homemade makes all the difference. The store bought ones usually are too sweet for me.

Katarzyna Michalska said...

wow looks yummy I've never heard about candied orange peel but I would love it
#DreamTeam

Jean | DelightfulRepast.com said...

Sandi, thank you. It's really not much work. It *sounds* like it is when it's written all out, but it isn't!

Jean | DelightfulRepast.com said...

Thanks, Angie. I don't trust that the store-bought ones are free of dyes and other chemicals, so I'd rather make my own.

Jean | DelightfulRepast.com said...

Katarzyna, thanks. I hope you'll try it soon!

Marisa Franca @ Allourway said...

Boy! That would be a shock if you thought you were tossing a French fry in your mouth and instead it's candied orange peel. Hopefully, he didn't dunk it first in ketchup. I'm going to start saving my orange peels and I'll be on the lookout for Meyer lemons . Have a great weekend.

Jean | DelightfulRepast.com said...

Marisa, you are so funny! But the thought of dipping a candied orange peel in ketchup made me gag a little! :D

Jeanie said...

I have to make this, Jean. I just have to. It looks fabulous and would be so wonderful both to use in cooking or as a snack. AND I have the oranges on hand today!

This is the best. And might even end up being Christmas gifts!

(The French fry story is terrific!)

Merry and Happy to you!

Erica Schmidt said...

I've never made anything like this but I super love oranges so think I'll give it a try! Pinning for later, thanks for sharing! Visiting from Miz Helen's Full Plate Thursday!
Erica @ http://thefirst-taste.com/

Jean | DelightfulRepast.com said...

Jeanie, thank you so much! Do let me know how it turns out for you. Wishing you a delightful December!

Jean | DelightfulRepast.com said...

Thanks, Erica. Isn't Miz Helen's party fun! Hope you'll try this soon.

Margie said...

At first glance, I also thought they were french fries. HA! I've never had candied orange peel but would love to try some dipped in chocolate!

Bernideen said...

Dear Jean:
I love all these old fashioned things like candied orange peel. We are so spoiled today and you have helping to keep tradition alive and well! Thanks for sharing and linking.

Patti @ Pandoras Box said...

Looks delicious - and pretty, too!

Jean | DelightfulRepast.com said...

Thanks, Margie. Yes, dipped in chocolate, not ketchup!

Jean | DelightfulRepast.com said...

Bernideen, thank you so much for noticing my "theme" of traditional foods.

Jean | DelightfulRepast.com said...

Thanks, Patti! I just had a piece as I walked by to check on my bread dough. Quite a treat!

kitty@ Kitty's Kozy Kitchen said...

Wow Jean, I'm with your hubby in thinking that the candied orange peel do look like French fries! I wish I could taste one right now with my cuppa tea. Happy baking, Jean!

Jean | DelightfulRepast.com said...

Thanks, Kitty! My "fries" are about to be chopped up and put into some cookies!

Optimistic Existentialist said...

I have ever heard of these before. They look and sound amazing :)


I wish you a most wonderful Christmas! :)

Jean | DelightfulRepast.com said...

Thanks, Keith! Be sure to make a batch soon because I'll soon be posting a cookie recipe that calls for it. Have a delightful December!

Cocoa and Lavender said...

I will have to try your recipe, Jean - I just depleted my stash when making panforte! Have a wonderful Christmas!

Jean | DelightfulRepast.com said...

David, I think you'll have fun with it! I just chopped some up today and put it in cookies. I've never tried panforte, but I'm sure I'd like it. Have a delightful December!

Daniela said...

This Candied Orange Peel would be perfect to decorate and to be enjoyed with the Christmas Cakes I've shared in my last post, especially with the Pampapato from Ferrara ( Emilia Romagna, where I have some roots of mine ) and even if it's not much known in the USA, I'm sure you've heard of it and you know that candied peel of orange, lemon and clementine are amongst their ingredients, your culture in food is utmost, my Dearest !

I hope to find the time to prepare this lovely recipe of yours to garnish my Pampapato - which is ready for some weeks - for Christmas Day, on our table it would be much more beautiful than ever, for sure !

Wishing you all my best for your Holiday Season,
may it be Peaceful and Joy-filled as never before,
with much love and gratitude

Xx Dany

Jean | DelightfulRepast.com said...

Dany dear, thank you. This is something I must make one day because it would be difficult for me to find here locally, though I could probably order one through the mail. I like all the ingredients, so I'm sure I would like the final cake. Some people cover them with chocolate, which would be beautifully accented by a garnish of candied orange peel. Have a delightful December and a wondrous winter!

Marilyn Lesniak said...

Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday, #WonderfulWednesday or #ThursdayFavoriteThings for more sharing fun! Don't forget to Comment your link #'s so I can be sure to visit and you get a chance to be featured!

Jean | DelightfulRepast.com said...

Marilyn, thanks so much! Pins and Yums are so appreciated, too!

handmade by amalia said...

Yum. I like to slice them thin and put them in cookies, they really add a certain something.
Amalia
xo

Jean | DelightfulRepast.com said...

Thanks, Amalia. That's just what I did over the weekend, and I'll be posting the cookies in a couple weeks. I like the peel in scones, too. Need to make more peel!

April J Harris said...

They look like divine French fries, Jean! Love your homemade candied peel. Thank you so much for sharing this recipe with us at Hearth and Soul. I'll be featuring it at the party this week!

Jean | DelightfulRepast.com said...

April, thank you so much! And in a couple weeks I'll post the cookies I put the peel in.

Miz Helen said...

Hi Jean,
I love Candied Orange Peel and haven't made it in years, you have inspired me to make it again. Wishing you and your family a very Merry Christmas and thanks so much for sharing with us at Full Plate Thursday!
Hope To See You Again Soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thank you, Miz Helen! Isn't it funny how we just stop making something we like; I guess it's because we have soooo many things to make! I hope you and your family are having a delightful December!

Sippity Sup said...

You peels are aPEELing! Happy Holidays GREG

Jean | DelightfulRepast.com said...

:D Why didn't I think of that? Thanks, Greg. Peace and joy!

Doreen@foxdenrd said...

It's been a while since I've done candied orange peel Jean, and your photos have inspired me to give it a try again soon!

They really add that special touch to baked goods!

xxx

Jean | DelightfulRepast.com said...

Doreen, I'm glad to hear it! I do that, too -- really like something, but then not make it in a long time.

Brooks said...

This recipe brings a gleeful smile, my friend. I'm hoping Santa brings me the panetone mold I've been ogling for a long while. The candied orange will do splendidly for the holiday bread. Joy and peace to you and yours

Jean | DelightfulRepast.com said...

Thanks, Brooks! Yes, this would be perfect for the panettone. I have a feeling that pan is in your near future! All the best to you and yours.

Rhyming With Wine said...

Thanks so much for sharing with this week's #DreamTeam too lovely. I hope to give this a try on Christmas Eve for with out hot chocolate! x

Jean | DelightfulRepast.com said...

Thanks, RWW! I think you're going to love it!

Julie said...

You mentioned a ton of great ways to use them and I love the idea of using them as a garnish or part of a fondue with chocolate of course! Love this recipe Jean!

Jean | DelightfulRepast.com said...

Julie, thank you so much! You are going to love them with chocolate! I hope you'll try it soon.

Richard Sheppard said...

This doesn't sound like too much work and what a tasty treat it would be! Chocolate coating, like you suggest as an option, also sounds interesting. I guess you'd just melt chocolate and dip it in without the sugar coating.

Jean | DelightfulRepast.com said...

Thanks, Richard. I think you'd have fun with this. And I'd go ahead and do the dredging in sugar, but use the finer baker's sugar, and then dip in bittersweet chocolate.

Miz Helen said...

We love these special treats! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday! Hope you are having a wonderful week and hope to see you soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thank you, Miz Helen! I'll be back!

Nikki Frank-Hamilton said...

Jean, I absolutely love orange and lemon zest so this is a must make for me! I am pinning to make soon, it sounds so delish and would be a nice treat in baked goods or a cocktail! How fun is that! LOL Mr. Delightful had a bit of a surprise at the first bite, didn't he? LOL

Jean | DelightfulRepast.com said...

Nikki, you're never going to want to be without it! Mr D DID have a surprise, I'm just glad he didn't dip it in ketchup!

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