How to Make Candied Orange Rind & Add Sparkle To Your Holidays
Let me tell you about candied orange rind. It’s the glamorous, shimmering accessory to your gluten-free baking wardrobe. Sure, it’s technically “candy,” but it can make you feel like you’re the kind of person who knows the difference between ganache and glaze. Spoiler: You don’t need to! Candied orange rind is easy to make, surprisingly forgiving, and versatile enough to jazz up desserts, cocktails, and even salads.
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Step-by-Step Guide to Making Candied Orange Rind
What You’ll Need:
- 3-4 medium oranges (organic if possible, because we’re eating the peel)
- 2 cups granulated sugar (divided)
- 1 cup water
- A pinch of salt
- Optional: ½ tsp vanilla extract or a pinch of cinnamon for extra pizzazz
- Fine granulated sugar for coating (for extra sparkle)
Step 1: Peel Like a Pro
Wash your oranges thoroughly. Using a sharp knife, score the orange peel into quarters, being careful not to cut through to the juicy innards. Remove the peels, then cut them into strips about ¼ inch wide. Want a rustic look? Go wavy. Want clean lines? Grab a ruler. I won’t judge your commitment to peel aesthetics. Looking for a way to use up that lovely citrus? Try this Winter Fruit Salad recipe I created for my friends at California Prunes!
Step 2: Blanching the Peel
Bring a pot of water to a boil and toss in your peel strips. Let them simmer for 2 minutes, then drain and rinse under cold water. Repeat this process twice. Yes, it’s repetitive. Yes, it’s necessary unless you enjoy bitterness that could rival a soap opera villain.
Step 3: The Sugar Bath
In a medium saucepan, combine 1 cup of sugar, 1 cup of water, and a pinch of salt. Stir over medium heat until the sugar dissolves and the mixture simmers. Add the orange peels, reduce the heat to low, and let them cook for about 45 minutes. Stir occasionally (but not obsessively—you’re making candy, not babysitting).
The peels will transform from “Eh, okay” to “Glorious translucent jewels” during this time. Trust the process.
Step 4: Drying Time
Using a spider, tongs (or chopsticks if you’re feeling dexterous), fish out the candied peels and lay them out on a wire rack set (over parchment paper to make clean up easier). Let them dry until they are just tacky to the touch. Note: the humidity of your room can make a difference in drying time. So if you live in a humid climate it could take longer. I let them sit for about 15 minutes.
Step 5: The Sparkly Finish
Once the peels are dry but still tacky, roll them in the remaining cup of sugar until they’re thoroughly coated. Shake off the excess and finish drying on the rack for at least 4 hours Voila! You now have candied orange rinds that look like they belong in a hip café’s dessert display.
Ways to Use Your Candied Orange Rind
Now that you’ve created these sweet little masterpieces, it’s time to put them to work. Here are a few ideas:
- Garnish Everything: Top cakes, brownies, or cupcakes with your candied peels. They’ll make even the most amateur bake look professional.
- Cocktail Upgrade: Toss a strip into your Old Fashioned or a flute of Prosecco. Instant class, zero effort.
- Snack Like a Parisian: Dip the peels in melted dark chocolate and let them set. Voilà, you have orangettes—proof you’re cosmopolitan.
- Gift Them (or Don’t): Package them in a cute jar with a ribbon. They make a thoughtful holiday gift. Or keep them for yourself because self-care is important.
- Bake Them Into Things: Chop them up and fold them into gluten-free muffins, cookies, or even scones. They’re like tiny flavor bombs.
- Level-Up Your Salad Game: Slice thin and toss into a spinach and goat cheese salad for a sweet-and-savory punch. Trust me, it works.
A Few Pro Tips (a.k.a. Things I Learned the Hard Way)
- Don’t skip the blanching step. It’s tempting, but un-blanched peel will make you wonder why you ever thought this was a good idea.
- Humidity is the enemy. If it’s a sticky day, be extra vigilant about letting your peels dry completely before storing them.
- Save the leftover syrup! That orange-infused sugar syrup is liquid gold. Use it in cocktails, drizzle it over pancakes, or stir it into tea.
Making candied orange rind turns something ordinary, and honestly something you probably wouldn’t eat anyway, into something extraordinary. And the best part? It’s a little magic you can whip up anytime you need a little sparkle in your life.
More Holiday Recipes to Love
- Why Cinnamon Ice Cream with Candied Oranges Should Be Your New Obsession
- Easy + Delicious Honey Roasted Nuts Recipe
- Gluten Free Eggnog Snickerdoodle Cookies
- Delicious Peppermint Ice Cream Recipe for Christmas
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Candied Orange Rind
Equipment
- Medium Saucepan
- Wire Drying Rack
Ingredients
- 3-4 medium oranges preferably organic
- 2 cups granulated sugar divided
- 1 cup water
- A pinch of salt
- Optional: ½ teaspoon vanilla extract or a pinch of cinnamon for added flavor
- 1/2 cup Extra granulated sugar for coating
Instructions
Prepare the Orange Peels
- Wash the oranges thoroughly.
- Score the peel into quarters and remove it from the oranges. Cut the peel into thin strips, about ¼ inch wide.
Blanch the Peels
- Bring a pot of water to a boil. Add the orange peels and simmer for 2 minutes.
- Drain and rinse under cold water. Repeat this blanching process two more times to remove bitterness.
Simmer in Sugar Syrup
- In a medium saucepan, combine 1 cup of sugar, 1 cup of water, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture simmers.
- Add the orange peels and reduce the heat to low. Simmer gently for 45 minutes, stirring occasionally. The peels should become translucent.
Dry the Peels
- Use tongs, a spider, or chopsticks to remove the candied peels from the syrup and place them on a wire rack set over parchment paper.
- Let them dry until they are tacky to the touch. At least 15 minutes.
Coat with Sugar
- Once the peels are dry but still slightly tacky, roll them in the remaining sugar (or extra sugar if needed) until fully coated. Shake off the excess. Finish drying completely the rack, at least 4 hours.
Notes
Store candied orange rinds in an airtight container at room temperature for up to 2 weeks. Pro Tip
Save the leftover orange syrup! It’s perfect for cocktails, drizzling over pancakes, or stirring into tea.
Nutrition
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