Make full use of your fresh oranges—peel and all! Candied orange peel makes a great dessert garnish, or can be a sweet treat all on their own! Use the leftover syrup to spice up a drink or use it in another recipe.
Prep Time:20 minutes
For Drying:2 days
Cook Time:1 hour
Total Time:2 days 1 hour 20 minutes
Yield:Approximately 20 servings 1x
4 large navel oranges
2 cups granulated sugar
1 cup water
Optional: fine granulated sugar to coat peels
Thoroughly wash the oranges.
Slice off the top and bottom ends of each orange.
Cut the orange into 4 to 6 sections, and peel each section from the fruit. Note: You do not have to remove all the pith; it helps make the peels chewy.
Set peeled fruit aside for juicing, snacking, or cooking.
Boil the orange peels in a pot of water for about 15 minutes.
Drain the peels, rinse, and drain again. If you want to further reduce the bitterness of the pith, repeat the boil and drain process again. Discard water when done.
Put 1 cup fresh water into the pot, add the sugar, and bring the mixture to a boil. Simmer for a few minutes, stirring, until the sugar is completely dissolved.
Add the orange peel and reduce the heat to low.
Simmer for 45 to 60 minutes, stirring occasionally, until the orange peels turn translucent.
Use a slotted spoon to remove the peels. If you want to sugar-coat them, toss the peels into a bowl of fine granulated sugar, toss to coat, and lay out on a wire rack to dry.
Leave peels on the rack for 1 to 2 days so they dry completely.
Candied peels stored in an airtight container in a cool, dry place will stay fresh for about a month. Store in the fridge or freezer for longer shelf time.
Use as a garnish for baked goods or citrus drinks, as a topping for ice cream, or dipped in chocolate for a fancy treat.