Candied Orange Peel Making is a very easy recipe that produces delicious candied oranges. You only need THREE ingredients! Dip it in the chocolate or make nice baking with it. Because with sugared orange you can go in all directions.
How to use Candied Orange Peel
Remember the orange slices covered with chocolate? They used to be at my grandmother's table at every party and I couldn't resist. The delicious orange flavor combined with the chocolate was a real party.
But candied orange can be used for many more delicious sweet treats. For example with this Oranjekoek, delicious baking of Frisian origin. This cookie owes its name to the candied orange that is baked in (and you can taste it well).
Fortunately, it is a very simple recipe, so you can make a jar quickly and easily.
What do you need for sugared orange chips
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Oranges - You can use any sweet oranges in this recipe. We use the peel of the orange and, although we also use the juice, the differences are not that big. So you can use the sweet types for making the candied chips. You can also use this recipe to preserve mandarin (tangerine), lime and lemon.
- Sugar - White sugar is the most common to use. But you can also use other sugars, such as cane sugar or light brown sugar. The oranges then get an extra flavor accent. It is true that the color of the candied orange peel changes when it is dried. How do you make candied orange?
How do you make Sugared Orange
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
Start by peeling the oranges. Cut the peels into strips or cubes. Boil the oranges 3 times in plenty of water in a pan and drain. Then put water, juice, and sugar in the pan and cook the orange strips in the syrup.
Drain (collect the syrup, because you can make delicious iced tea with this or use it as a syrup to cover a cake).
Spread the orange on a baking tray lined with baking paper and let it air dry overnight. Mix with sugar and store airtight.
- Boiling in salted water - Sometimes it is advised to boil the orange peels in salted water the first time. This is to remove the bitter taste. I have candied both with and without salt and don't notice the difference. To avoid the bitter taste, peel the orange as thinly as possible (the white of the flesh makes the peel bitter). For example, use a vegetable peeler.
- The candied orange is soft - When you just make the oranges, they are soft. But if you let them dry, they will harden.
- How to store them after making - There are two ways. Roll them in the sugar as above and store them at room temperature, airtight. Or keep them in the syrup you cooked them in the last time. Take them out of the pot an hour or two before using them and let them dry.
- Does the preserving jar have to be sterile - No. It doesn't even have to be a preserving jar. An airtight container is also good. The candied sugar keeps the peels from going bad.
- What can you do with the leftover syrup - First you can store the candied orange peels in this. But you can also use it to give your cake more flavor by pouring the syrup over a vanilla cake. Use it as a sweetener when making iced tea, stir through yogurt or ice cream. You can go in all directions with it.
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📖 Recipe
RECIPE CARD
Equipment
- saucepan
- vegetable peeler
- Chef's knife
- sieve
- baking plate
- Parchment paper
Ingredients
- 4 oranges, peel, sweet
Syrup
- 1 cup water
- 4 oranges, juice
- 2 cups sugar
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Peel the oranges with a vegetable peeler and cut the peel into strips or shreds. Try to peel as little white as possible (that is bitter).4 oranges
- Place the oranges in a pan and make sure they are covered by 3 inches (10 cm). Bring to a boil and simmer for 10 minutes. Then drain. Repeat three times.
- Place the water, orange juice, and sugar in a saucepan and heat, stirring, until the sugar has dissolved. Bring the syrup to a boil and reduce the heat.1 cup water, 4 oranges, 2 cups sugar
- Add the orange pieces and let it simmer on low heat for 30 minutes.
- Strain the orange slices.
- Line a baking tray with baking paper and spread the orange over the surface. Try to spread as much as possible in one layer. Allow to air dry for at least 8 hours, but even better 24 hours.
- Place some sugar in a bowl and roll the orange slices in it. Place them in an airtight jar or box or use them in delicious recipes.
Notes
- Room Temperature - In an airtight sealed jar in a cool dark area, the candied orange will keep for up to 1 month.
- Refrigerator - If you want to store the fruit in the refrigerator, store it in the syrup in a clean airtight container. Make sure that the candied orange peels remain submerged in the syrup. This keeps it good for up to 6 months.
- Frozen - You can store the candied fruit in the freezer, in an airtight container, for up to 3 months. When you let it thaw at room temperature, the sugar will have dissolved. If you let them dry for a while, the orange slices will harden again.
The nutritional values shown are for a 6 oz. (150 gram) jar of orange peels including the syrup.
Nutrition
Lathiya says
The candied orange peel sounds like a great idea to use the orange peel which we normally throw away. Going to try this soon.