Candied orange peel makes a delicious dessert or holiday gift. This version has many spices such as vanilla, cinnamon, cardamom, cloves & black pepper.
Can I just take a moment to tell you all how excited I am about Mixed Conference this weekend? Chung-Ah from Damn Delicious is flying into Dulles and on Friday we’re taking a (gulp) 5 hour drive along with friends Jackie and Erin to the Mountain Lake Resort in Pembroke, Va. Dirty Dancing was filmed there and I will gladly carry a watermelon to hang out with some of the amazing guest speakers and talented bloggers in attendance. One of my favorite food photographers, Helene Dujardin, will be teaching a workshop! While I’m packing for the journey, allow me to leave you with these wonderful spiced candied orange peels. They are really addicting. I gave the majority of them away so I would stop shoveling them into my pie hole. I have no control around these little delicacies. Do you see all of those tiny specks of vanilla? Those equal intense flavor. Add to that some cinnamon, cardamom pods, cloves and a bit of black pepper. Spicy holiday decadence to the max. I just know you will love these as much as I do.
Spiced Candied Orange Peel
Ingredients
- 4 medium or large oranges
- 2 1/2 cups granulated sugar + 1 cup for coating
- 2 cups water
- 1 vanilla bean, split down the middle
- 10 whole black peppercorns
- 6 cardamom pods, smashed
- 4 cinnamon sticks
- 3 whole cloves
Instructions
- Cut the orange into quarters. Use a spoon to scoop out the fruit but be sure to leave as much of the white pith attached as possible. Slice the peel into thin slices about 1/4 inch thick or smaller.
- Place the orange peels in a large saucepan and cover with cold water. Bring to a boil and simmer for 3 minutes. Drain and repeat this process 2 more times using fresh water each time (do not skip this step because it removes the bitterness from the peel).
- Clean the saucepan with soap and water. Add the water, sugar, vanilla bean, peppercorns, cardamom pods, cinnamon sticks and cloves. Bring to a boil, stirring occasionally to dissolve the sugar. Reduce to a simmer and add the orange peels. Simmer on low heat, stirring every 10-15 minutes, until the fruit becomes slightly translucent, 1 1/2 to 2 hours.
- Line a baking sheet with parchment paper and a cooling rack. Using tongs, remove the orange peels from the syrup, shake off any excess liquid and move to the rack to finish draining. Don't discard the syrup, it's wonderful in drinks. Allow the candied orange peels to dry overnight.
- Toss with sugar before serving.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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More Orange Recipes
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Food 52 – Orange Ricotta Pillows
kitchenriffs says
Hope you’re having a great time! I’ve never made my own candied orange peels before, and it’s so easy to do so. Definitely something I should try – love the flavors you’re including. Really good stuff – thanks so much.
This American Bite says
These sound awesome. Have you ever tried any other citrus peel?
Marta says
I love candied orange peel but never made one. Need to try it.
Jenny @ BAKE says
These sound just like Christmas! they look like a perfect gift too!
Roxana | Roxana's Home Baking says
I love munching on candied peel, plus adding it to bread dough makes it do flavorful!
Thanks for sharing the recipe Jen
Parsley Sage says
I fully support holiday decadence, darling! These look phenomenal :)
Robin Blue says
I made these a few days ago and they were amazing! I dipped some of them in dark chocolate and I almost died they were so good. I saved the spiced syrup and the orange flesh and made orange marmalade. Equally delicious and I didn’t waste anything! Now I’m going to try the same recipe with grapefruit peel. Thanks for the recipe!
Jennifer Farley says
I’m so glad you like them! I just shipped a package of them to family in AZ & am making more for a party on Friday. I may have to try chocolate this time.
Pamela says
How do you make orange marmalade using the left over syrup and flesh?
Averie says
By now the conference is over but I clicked over from your 2012 Best Of and these were front and center and I can see why. Amazing looking!
Stacy says
I have pinned these in my Recipes to Try board. They look wonderful and just the perfect addition to some citrusy muffins, perhaps, or pound cake. This was the first photo that caught my eye from your best of 2012 round up and I can see why they made the list!
Crista says
these look delicious. and fragrant!
Jennifer Farley says
Thanks Crista!
Terase says
Now I know why mine were always bitter! I had given up on making them again. THANK-YOU!!
faleen fedol says
In the directions you say to scoop out the fruit and then say to cut the fruit into 1/4 inch slices…do you mean to scoop out the fruit and and slice the peel into 1/4 inch slices or am i missing something here? Also says to toss with sugar before serving. I dont know that sugar would stick to it once the peels are cold,,,would it adhere better if done while they are still warm?
Jennifer Farley says
I corrected the typo, that should have said peel and not fruit. Thank you! I’ve made this many time and the sugar definitely sticks to the peel once they’re cool because the outside surface is sticky from the syrup.
Pamela says
What’s the best way to store these candies? I would like to make these for the teachers at my son’s preschool.
Jennifer Farley says
I recommend storing them at room temperature in an airtight container.
Jenn McElwain says
Try dipping one end in a semi-sweet or dark chocolate for a new dimension and complexity to the flavor.
lorene says
Made them yesterday! yummy and giving as gifts!