Description
Homemade candied orange peels make the perfect sweet snack or light dessert! Tender orange peel slices coated in a crunchy sugar coating, this easy candied orange peel recipe is gluten-free, dairy-free and vegan too! Perfect for the holiday season (Thanksgiving, Christmas or New Year’s), or whenever you feel like something sweet.
Ingredients
- 2 pounds oranges
- 1 tablespoon salt
- 1 pound + 1/2 cup granulated sugar, divided
Instructions
- Cut off Tops and Bottoms: Rinse the oranges and use a sharp knife to cut off the top and bottom of the oranges.
- Remove and Cut Peels into Strips: Then remove the peel and cut it into ⅓ inch strips.
- Boil the Peels: in a medium saucepan place the orange peels, and the salt and cover them with water. Bring to a boil. After boiling, wash the peels. Repeat this boiling and washing process at least 4 times or until the peels are tender and have lost their bitterness.
- Bring Sugar and Water Mixture to a Boil: In a medium or large saucepan combine 1 pound of the sugar with equal parts water to make the simple syrup. Bring it to a boil.
- Add the Peels: When the syrup is boiling, add the peels and reduce the heat. Bring it to a boil before lowering heat and let the mixture simmer until the peels are tender and soft (this process could take about 40 to 45 minutes). Take the saucepan off the heat and let it cool. Avoid stirring.
- Remove Peels: Using chopsticks or kitchen tongs, remove the peels and place them on a wire rack to cool slightly.
- Coat Peels with Sugar and Dry: coat them in the remaining sugar a few times and let them dry in a wire rack at least for 1 hour before enjoying or storing.
Notes
Oranges: You can use any type of oranges you have available (naval oranges, blood oranges etc). Alternatively, if you don’t have oranges, you may also use grapefruit peel or lemon peel instead.
Salt: I used normal table salt, but you can also use Himalayan sea salt if you prefer.
Sugar: I use granulated white sugar, but you may also use cane sugar or light brown sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not raise your blood sugar).
Storing: To store, placed the cooled candied orange peels in an airtight container and store at room temperature for up to 3 months.
- Prep Time: 10 mins
- Cooling Time: 1 hour
- Cook Time: 1 hour 10 mins
- Category: Desserts
- Method: Stovetop
