Orange Peel Recipe – Candied Orange Strips for Baking & Garnish

Last Updated on 2 months by Neha Deshmukh

Orange Peel Recipe – Candied Orange Strips for Baking & Garnish

Hey everyone! I’m so excited to share this recipe with you – candied orange peel. It sounds a little fancy, right? But trust me, it’s surprisingly easy and so worth the effort. I first started making this a few years ago when I was looking for a way to use up all the orange peels from making fresh juice. Now, I actually look forward to having orange peels! They’re amazing in baking, as a pretty garnish, and just to snack on.

Why You’ll Love This Recipe

This isn’t just about reducing waste, though that’s a lovely bonus. Candied orange peel adds a burst of bright, citrusy flavour to everything it touches. It’s a little bit of sunshine in every bite! Plus, homemade always tastes better, doesn’t it? You control the ingredients, and the aroma while it’s drying is just heavenly.

Ingredients

Here’s what you’ll need to make about ½ cup of these delightful dried peels:

• 4 navel oranges

Ingredient Notes

Let’s talk oranges for a sec. Getting the right ones makes all the difference!

Navel Oranges: Selecting the Best Oranges

Navel oranges are my go-to for this recipe. They have a lovely sweetness and a relatively thick peel that’s easy to work with. Look for oranges that feel heavy for their size – that means they’re juicy!

The Importance of Removing the Pith

Now, this is key. The white pith under the orange peel is bitter. We want to avoid that, so taking the time to remove it is super important. I’ll show you how in the instructions.

Ingredients for Optimal Drying

Honestly, that’s it! Just oranges. Isn’t that amazing? The magic happens with the drying process.

Step-By-Step Instructions

Okay, let’s get started!

1. Preheat your oven to 200°F (93°C). This low and slow method is what gives us beautifully dehydrated peels.
2. Thoroughly wash your oranges. We’re using the peel, so make sure they’re clean!
3. Peel the oranges, carefully removing the skin without any white pith. This is where a little patience comes in. A sharp knife really helps here. I like to use a paring knife and gently follow the curve of the orange.
4. Cut the peels into thin, uniform strips. About ¼ inch wide is perfect. Consistency helps them dry evenly.
5. Arrange the strips in a single layer on a baking sheet. Don’t overcrowd them! They need space for the air to circulate.

6. Dry in the oven for 2-3 hours, until completely dehydrated and curled. Keep an eye on them! The drying time will vary depending on your oven and how thick your peels are. You want them to be firm and slightly translucent.

7. Cool completely before storing in an airtight container. This is important to prevent them from getting sticky.

Expert Tips

Here are a few things I’ve learned along the way:

• Achieving Perfectly Dehydrated Orange Peel: The peels should snap, not bend. If they’re still a little soft, give them another 30 minutes in the oven.
• Preventing Bitterness: Seriously, get all the pith off! It’s the biggest culprit for a bitter taste.

Variations

Want to get creative? Here are a few ideas:

• Spice Infusions (Cinnamon, Cardamom, Cloves): Before drying, toss the orange peels with a teaspoon of your favourite spice. Cinnamon and cardamom are divine. My grandmother used to add a pinch of cloves for a festive touch, especially around Diwali.
• Citrus Blend (Lemon & Grapefruit Peel): Mix orange peels with lemon and grapefruit peels for a more complex flavour.
• Sugar-Free Option (Using Sugar Substitutes): While this recipe is naturally sugar-free, you can lightly coat the peels in a sugar substitute like erythritol before drying if you prefer a sweeter result.
• Festival Adaptations (Diwali Sweets, Christmas Baking): These candied peels are fantastic in soan papdi for Diwali or added to Christmas fruitcake.

Serving Suggestions

So, what do you do with candied orange peel?

• Baking: Add them to muffins, cakes, cookies, or breads.
• Garnish: Sprinkle them over desserts, yogurt, or even salads.
• Snacking: Honestly, they’re pretty good on their own!
• Chocolate Pairing: Dip them in dark chocolate for a sophisticated treat.

Storage Instructions

Store your cooled, candied orange peel in an airtight container at room temperature. They should last for at least a month, but they’re usually gone much sooner in my house!

FAQs

Let’s answer some common questions:

What is the best way to remove the pith from orange peels?

A sharp paring knife is your best friend! Gently follow the curve of the orange, removing only the coloured part of the peel.

Can I use other types of oranges for this recipe?

Yes, you can! Blood oranges will give you a beautiful colour, and mandarin oranges are a bit sweeter.

How long will candied orange peel last if stored properly?

At least a month, but they’re best within a few weeks for optimal flavour and texture.

Can I use a dehydrator instead of an oven?

Absolutely! Dehydrate at 135°F (57°C) for 6-8 hours, or until crispy.

What are some creative ways to use candied orange peel besides baking?

Try adding them to your tea, infusing them in vodka for a citrusy cocktail, or using them to make a fragrant potpourri.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how yours turn out!