Rays of Sunshine - Homemade Candied Orange Peel
Once you have made homemade candied orange or lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process. This peel enhances any recipe calling for peel, and actually tastes like oranges! I often keep the peel from fresh oranges in a container, in the fridge for up to 3-4 days, until I have enough handy to make a batch.
Once you have made homemade candied orange or lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process. This peel enhances any recipe calling for peel, and actually tastes like oranges! I often keep the peel from fresh oranges in a container, in the fridge for up to 3-4 days, until I have enough handy to make a batch.
- Carbohydrate 299.940000382181 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Large Jar (893g)
- Sodium 23.7000000200348 mg
- Sugar 299.940000382181 g
- Trans Fat 0 g
- Calories 1161 calories
Step-by-step
- Scrub the fruit well.
- Using a sharp knife, remove peel and pith from fruits in large pieces (I like to cut them into quarters).
- Place the pieces of peel in a medium-sized saucepan.
- Cover with cold water; bring to a boil.
- Reduce heat; simmer 10 minutes.
- Drain.
- Repeat this process twice.
- The pith should now be translucent. If not, continue with the process once more.
- Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.
- Place sugar and water in a medium-sized saucepan.
- Cook, stirring over low heat until sugar dissolves.
- Add peel; simmer approximately 45-60 minutes, or until the syrup has nearly disappeared.
- Remove from heat.
- Place the peel on a wire rack that has been placed over a baking paper-lined oven tray.
- Cover and allow to dry overnight.
- Toss the peel in extra caster sugar to coat it lightly.
- Arrange sugar-coated peel in a single layer on baking paper until touch dry, 2-3 days.
- Store in airtight containers until ready to use.
- The peel will last several months if kept in dry, dark & cool conditions & in an airtight container.
- Snip into smaller pieces as and when you need it.
Rays of Sunshine: Homemade Candied Orange Peel - A Culinary Delight
As a busy working mom, finding time for elaborate cooking projects can feel like a Herculean task. But there are those moments, those quiet evenings after the kids are in bed, when the desire to create something delicious and satisfying takes over. That's when my homemade candied orange peel recipe comes in handy. It's surprisingly simple, yet the end result is pure luxury—a burst of sunshine in every bite.
The best part? This recipe offers the perfect balance of ease and reward. Unlike store-bought candied peel, which often tastes artificial and lacks that vibrant, fresh citrus zing, my homemade version is a revelation. It’s all about capturing the essence of fresh oranges, transforming their zest into a sweet, delectable treat. The process is meditative, a gentle rhythm of simmering, draining, and drying. Each step is a small act of culinary mindfulness, a moment of peace amidst the chaos of daily life.
I love using my homemade candied orange peel in everything from cakes and cookies to muffins and breads. The intense orange flavor adds a touch of sophisticated sweetness and a beautiful textural contrast to any baked good. It's also wonderful sprinkled over yogurt, oatmeal, or even tossed into a salad for a surprising pop of citrusy delight. The possibilities are truly endless.
The initial steps may seem a bit tedious—the repeated boiling and draining—but trust me, it's worth the effort. The result is a perfectly candied peel that's neither too chewy nor too hard, offering a delightful balance of sweetness and zest. And the aroma that fills your kitchen during the drying process? Pure magic. It's a fragrant reminder of the simple pleasures of home cooking, a comforting scent that speaks of warmth and happiness.
More than just a recipe, this candied orange peel is a small act of self-care, a way to infuse a bit of joy into the everyday. It's a testament to the transformative power of simple ingredients and a little bit of time. It's about slowing down, savoring the process, and creating something beautiful—and delicious—from scratch. So, gather your oranges, your sugar, and your patience, and let's embark on this sun-kissed culinary adventure together.
This homemade candied peel is more than just a delicious treat; it’s a delightful gift to share. Imagine presenting a jar of these vibrant, sweet citrus delights to a friend or loved one—a small token of appreciation, a testament to your time and effort. And the best part? You’ll likely find yourself savoring a few pieces for yourself as well, a little reward for a job well done. It's a reminder that the most rewarding creations often come from the simplest of recipes, a testament to the power of good ingredients and a little bit of love.
So, go ahead and make a batch of these candied orange peels. You’ll be amazed at how easy it is to create something so utterly delicious and rewarding. And you’ll never look at store-bought candied peel the same way again. This recipe is an invitation to slow down, to savor the process, and to create something beautiful—and utterly delicious—from scratch. Happy candied peeling!
Ingredients:
- 2 1/2 cups water
- 1 1/2 cups caster sugar
- 6 oranges (about 1 kilo)
- Extra caster sugar
