Candied Orange Peel is really a quick and easy way to sweeten the colder winter days.
I tend to bring the sun into my life when the days get shorter at this time of the year by making aromatic easy homemade DIY sweets such as
Most probably you are thinking why you should make candied orange peel at home or you might ponder on how you could possibly use candied orange peel in your kitchen.
Candied orange peel is a common sweet in many parts of the world as it tends to enhance the flavor of cakes and cookies, for instance.
Candied orange peel is one of those ingredients which we might easily miss, as it is a common ingredient in central European cakes and cookies such as the Elisenlebkuchen cookies from Bavaria Nürnber.
Without orange peel candy, you wouldn’t be able to recreate some of those typical European Christmas treats!
I personally never thought about it much either until I needed some badly in my cooking and I couldn’t get any in my near surrounding.
That’s when I am reminded that not all ingredients can be bought that easily all over the world.
Therefore, I started to tinker around and make my own candied orange at home, which by the way tastes so much better then the store bought one in Europe!
Bonus: You can choose to make your DIY orange peel more juicy or rather dry!
Candied orange peel is also an essential cake ingredient in other parts in Europe, as in Austria and France.
The orange candy , half translucent, flavorful citrus bits can be easily obtained in stores in Europe. In Austria we even have a own name for it, we call it Aranzini or Orangeat. [Austrian German vs High German food translations]
Orange Candy Uses
My mother likes to bake a dried fruit cake, which she calls “cake” in french by the way, while in college we learned to include candied orange peel in Gugelhupf and cookies.
During the Advent period (weeks before Christmas), candied orange peels are commonly turned into a main ingredients for cookies or cakes.
My personal favorite use for candied orange peel, by using candied lemon peel as well, is the Elisenlebkuchen cookie or in a Orange Semolina Pudding.
Don’t fret! Making candied orange peel, which will last for a while in a dry and cool room if dried properly, can be fun and is totally worth your time and your money.
You can just let it cook/dry while you take care of other things at home or while you enjoy your free time at home. Candied orange peel is a win-win DIY sweet, which you will need in your home in the future.
Candied Orange Peel Recipe
- 3 Organic Unwaxed Oranges
- Water to blanch + to cook 3/4 cup (150 ml)
- 1 2/3 cups Sugar
- Wash and scrub your oranges well to get rid of dirt etc. Pat dry with kitchen towel. Use a vegetable peeler to remove the orange peel without taking off the white orange pit. We only want the orange colored skin!
- Keep a pot with some water to boil on the fire.
- Now cut your orange peel into smaller strips. I like to cut it small so that I can use the orange peel later directly for cakes and sweet, but you can cut the peel into longer strips too if you want.
- Add the cut orange peel to the boiling water and keep in the water for 3 minutes to blanch. This will remove some of the bitterness of the orange peel. Then discard the water and repeat the same process by adding water again and cooking it until boiling hot for another 3 minutes. Discard the water again.
- Now to the orange peel, add the 3/4 cups (150 ml) water and sugar together to the pot and keep on lower heat function. We want the orange peel now to simmer slowly for 45 minutes. Don’t stir all to often with your spoon, just let it cook slowly and sometimes just swing the small pot so that nothing gets stuck on the borders.
- After 45 minutes of simmering the orange peel should have become half translucent, that’s a sign that they are ready to be taken out.
- Keep a bowl ready with a sieve and pour in the whole orange peel content. You can use the orange peel syrup for drinks or other uses.
- Now spread the candied orange peel pieces on a parchment paper and keep it to dry for a few hours in the kitchen or you can place it into the oven and dry the orange peel for 20 minutes at 200 Fahrenheit/ 100 Celsius. The whole point of drying is for prolonged conservation (as is the sugar), however, you can skip the drying process if you want your candied orange peels to be juicier.
- Store in an air tight container for further use.
- 20 servings = 1 jar (just an approximate)
More Recipes with Orange flavors:
- Orange Marmalade
- Madeleine with Orange blossom water
- Orange Tomato Soup [Cold soup for hot days]
- Orange Blossom Tea
- Savory salad with Orange
Dear Reader, how are you planing to use your candied orange peel?