Homemade candied orange peels are not only delicious but can be used in many different ways – they can be dipped in chocolate, you can decorate cakes, or use them as an ingredient in many recipes.
Candied orange peels are tasty and healthy, they are prepared easily and their oriental sweetness has become a popular component of many dishes. They look like thin strips and have a very pleasant aroma. The taste is sweet with a slight astringency.
What are the beneficial properties of candied orange peels?
Unfortunately, manufacturers of candied orange fruits sometimes introduce artificial colors into the product to improve their appearance, which significantly reduces the beneficial properties of candied fruits, and sometimes even makes them harmful to the human body.
As you know, orange peels have many beneficial properties. They are a source of vitamin C, characteristic of all citrus fruits, which strengthens the walls of blood vessels and capillaries, as well as vitamins B1, B2, A, etc. as well as micro and macro elements like potassium, calcium, magnesium, phosphorus and iron.
We do not eat orange peels when fresh unless we add a little zest to desserts. Candied orange fruits are especially valuable because they are rich in useful substances which have antibacterial properties and effectively fight against colds. Thanks to this, candied orange peels are a proven remedy for the prevention of colds and flu. Several candied orange peels a day can help you significantly increase immunity and protect yourself from illness. In addition, orange peel is a great antidepressant that relieves stress and improves mood.
What is important to know when you make candied orange peels at home?
As we mentioned, candied orange peels are widely used in gastronomy for preparing various dishes – in baked goods, desserts, creams, ice cream, sauces for meat dishes and poultry etc. Chocolate dipped orange peels are one of the most popular and loved recipes for homemade sweet treats. There are some important things that you need to know before using orange peel at home.
Make sure that you clan the peels very well. Brush the oranges thoroughly before use and then pour boiling water over them. This will help removing the wax that is often used to preserve the appearance of the fruits. If you can, buy organic oranges.
The process of preparing candied orange peels involves boiling them. Many people ask if they could skip the first step of the method. It is recommended not to skip this step as it helps removing the bitterness.
Do you have to coat candied orange peels in chocolate? No, chocolate is optional. They are great on their own, but if you want an extra flavor, you can either dip your orange peels in chocolate or coat them.
How to store candied orange peel? Store your candied citrus peels in an air-tight container at room temperature for at least a month or in the fridge for up to two months. Make sure that the lid is tightly sealed because the peels will harden very quickly if left uncovered.
Can you freeze candied orange peels? Yes, you can. Place in an airtight container and store for up to 3 months in the freezer. It is not recommended to freeze chocolate coated citrus peels.
You can use the same recipe and method to make candied lemon peels, grapefruit peels, tangerine peels or lime peels.
Easy Candied Orange Peel Recipe
2 cups sugar, divided
2 cups water
dark chocolate candy coating, optional
Wash your oranges well.
Remove the skin of the orange, both the peel and pith – the white part, and cut it into 1/4 inch (0,6cm) strips.
Place the strips of peel in a medium saucepan and cover with cold water. Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process at least twice more. This process will soften the orange peel and remove the bitter taste. Once done, drain the water for the last time and transfer the peels to a bowl while preparing the sugar syrup.
In the same saucepan, combine 1 cup of sugar with 2 cups of water. Return the saucepan to the stove and bring the mixture to a simmer. Let the mixture cook for 8-9 minutes, adjusting the heat as needed to make sure it doesn’t boil.
Add the orange peel to the syrup mixture and cook just until the whites are fairly translucent, adjusting heat as necessary to maintain a simmer and prevent boiling. On medium-low heat it may take 45 minutes to 1 hour.
Drain remaining syrup from the peels, setting aside for another use if desired. Let the peels cool for about 15 minutes.
Toss the orange peel in the remaining cup sugar and if you’d like, dip them in chocolate, then transfer to a drying rack to cool. Once the chocolate is set, transfer to an air-tight container and refrigerate for up to 2 months.
Candied Orange Bread Recipe
2 cups all-purpose flour, sifted
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 cup candied orange peel, plus more for decoration
Sift all dry ingredients together. Add 1 cup candied orange peel. Add milk and egg and stir well.
Place in a greased 4 1/2″ x 8 1/2″ (11x22cm) loaf pan. Sprinkle lightly with sugar. Let stand for 10 to 20 minutes. Then, bake at 350°F/ 176°C for about 1 hour.
Let the bread cool in the pan for about 15 minutes, then transfer to cooling rack.
Before serving decorate with candied orange peels.
Cranberry Orange Cake Loaf
2 1/3 cups all-purpose cups flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1/2 cup white sugar
½ cup of canola oil
1 cup milk
1 tsp apple cider vinegar
⅓ cup applesauce
½ cup orange juice
2 cups fresh cranberries
½ cup candied orange peels, cut into dice
1 tsp orange zest
Preheat your oven to 350°F/176°C. Line a 9 inch by 5 inch (22 x 12cm) loaf pan with parchment paper or spray with non stick spray and set aside.
Using a large bowl mix the flour, baking powder, baking soda, salt, and sugar together.
In a separate bowl add the canola oil, milk, apple cider vinegar, applesauce, orange juice, and whisk.
Combine wet and dry ingredients together and mix for 1-2 minutes. Do not overmix. Slowly fold 1 cup of fresh cranberries and candied orange peels into the batter.
Pour batter into the loaf pan. Sprinkle ⅓ cup of fresh cranberries and orange zest on top.
Bake loaf for 20 minutes. Take loaf out and cover with coil and bake for an additional 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let completely cool for at least 1 hour before slicing.
Pound Cake with Candied Orange Peel
1 cup unsalted butter, room temperature
4 large eggs, room temperature
1 cup buttermilk, room temperature
1/4 cup grated lemon zest
1 teaspoon grated orange zest
3 cup unbleached all-purpose flour
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons freshly squeezed lemon juice
For the Citrus Glaze:
1 cup powdered sugar
1 – 2 tablespoons freshly squeezed orange or lemon juice.
½ cup candied orange peels
Preheat oven to 325 degrees F/160C. Butter a 12-cup nonstick Bundt pan.
Pour sugar into a small bowl and add the zest. Rub zest into the sugar with your fingertips, so it is distributed throughout.
Combine the flour, baking soda, baking powder, and sea salt in a medium bowl. Whisk with a fork so that ingredients are well mixed.
In a large bowl, beat the butter on low speed until light and fluffy, 3 – 4 minutes. Slowly add the sugar, beating for 3 – 4 minutes, stopping to scrape down sides as needed. Add the eggs one at a time. With mixer on low, add half the flour mixture, then half the buttermilk, followed by the remaining flour, and buttermilk. Mix batter just until all ingredients are well incorporated.
Spoon batter into prepared Bundt pan, smooth out the top, and slide into the oven. Bake until cake is light golden brown and a wooden skewer inserted in the center comes out with just a few crumbs attached, 60 – 70 minutes.
Cool cake for 15 minutes, then flip out onto a serving plate to cool completely.
While the cake cools, prepare the glaze. Use a fork to whisk the citrus juice into powdered sugar until smooth. Add just enough liquid that the glaze drips slowly off the fork.
Drizzle cake with glaze and top with candied orange peels.
Orange Drizzle Cake with Candied Orange Peel
1 cup unsalted butter, melted
¾ cup light brown soft muscovado sugar
1 tsp orange extract
2/3 cup plain flour
1 cup ground almonds
1 tsp baking powder
Pinch of salt
zest of one orange
For the icing:
1 ½ cups confectioners sugar, sifted
1 ½ cups water
½ tsp orange extract
½ cup toasted almond slivers, for decoration
Line the base and sides of a 20cm/9-inch loose-bottomed cake tin with non-stick baking parchment
Preheat the oven to 180C/350F.
Add the melted butter, sugar, eggs and orange extract to a large bowl. Mix using an electric mixer or whisk until thick.
Fold in the flour, ground almonds, baking powder, salt and orange zest. Pour the mixture into the lined cake tin.
Bake in the oven for 40-50 minutes, until an inserted skewer comes out clean. Then leave to cool in the tin for 10 minutes, before removing from the tin and cooling completing on a cooling rack.
Make the icing by whisking together the confectioners’ sugar, water and orange extract. You need a consistency where the icing is thick but just pourable.
Spoon the icing over the cooled cake, allowing it to drip down the sides slightly.
Sprinkle the top of the cake with candied orange peel and toasted almond slivers and serve.
Chocolate Bundt Cake with Candied Orange Peel
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
⅛ teaspoon fine sea salt
5 ounces/140 g bittersweet chocolate
⅔ cup olive oil
5 large eggs
3½ tablespoons whole milk
1 tablespoon freshly grated orange zest
3½ tablespoons freshly squeezed orange juice
For the chocolate glaze:
5 ounces (140 g) bittersweet chocolate
1 tablespoon unsalted butter
1 to 2 teaspoons sunflower oil
Preheat the oven to 350°F / 180°C. Butter a 7½-cup (1.75 l) Bundt pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a large heat-proof bowl set over a saucepan of barely simmering water, melt the chocolate. Let cool for a few minutes then add the olive oil, eggs, milk, orange zest, and orange juice, and beat with an electric mixer until smooth. Add to the flour mixture and quickly mix with an electric mixer for 1 minute or until well combined.
Pour the batter into the prepared Bundt pan and bake for about 35 to 40 minutes or until golden brown and firm on top. If you insert a skewer into the cake, it should come out clean.
Let cool for a few minutes then shake the Bundt pan a little and turn the cake out onto a plate.
Let cool completely. Trim the bottom of the cake to even it out.
For the chocolate glaze, melt the chocolate and butter in a saucepan over low heat. Add 1 to 2 teaspoons of vegetable oil and whisk until smooth. Pour the glaze over the cooled cake.