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I used to just toss orange peels in the compost after making an Orange Julius Smoothie or grabbing a quick snack… until I realized they’re the secret to the BEST holiday treat. This candied orange peel recipe sound fancy, but really, it’s just me working a little mom-magic with what I’d normally throw away.
This past year, I’ve made candied grapefruit peel and candied lemon peel out of my kitchen scraps. This recipe completes the candied citrus party— hope you enjoy!
What's in this post
Why You’ll Love Candied Orange Peels
Some treats just hit that sweet spot (literally). Candied orange peels are one of those magical snacks that feels indulgent, smells amazing, and somehow manages to be good for you, too. Here’s why it’ll quickly become a favorite in your kitchen:
- Zesty-sweet balance with a health boost: The natural oils in orange peel contain antioxidants and anti-inflammatory compounds, while the candied coating adds just the right touch of sweetness.
- Vitamin C powerhouse: Orange peel holds even more vitamin C than the fruit itself.
- Homemade gourmet vibes: It looks like a specialty confection but comes together easily in your own kitchen, making it both budget-friendly and impressive.
- Versatile snacking + gifting magic: Dip in dark chocolate for extra antioxidants, chop into baked goods for citrusy flair, or package it up as a thoughtful homemade gift. You can even get creative with desserts—try sprinkling chopped candied orange peel over a bowl of creamy mango sorbet.
November 9-13, 2026
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I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
Ingredients You’ll Need
Candied orange peel is one of those recipes that feels fancy but comes together with the simplest ingredients. Here’s what you’ll need to make it:
- Fresh orange peels: Save the peels from a classic navel or Valencia oranges, since their thicker skins candy beautifully and aren’t as bitter. Cara Cara or blood oranges can also work if you’d like a tangier flavor or more colorful peel. Choose organic if you can, since the peel is the part you’ll be eating.
- Sugar: The magic ingredient that transforms bitter peels into a candy-like delight. Regular granulated sugar works perfectly here, and you probably already have it in your pantry. If not, grab a bag from the baking aisle of any grocery store.
How to Make this Candied Orange Peel Recipe
This sweet, citrusy treat comes together with just a few simple steps, and most of the work is hands-off while your peels simmer away. Here’s how to make it:
- Slice off both ends of the orange. Cut the peel around the orange into 4-5 vertical segments (depending on size), then remove the rind.
- Try to make sure the peel you cut has some of the white pith attached.
- Take each orange peel and slice it into ¼-inch strips.
- Make sure the peels are evenly cut into strips which helps them cook evenly in the syrup.
- Place the orange peels in a pot of boiling water, and simmer them for 15 minutes. Drain and rinse to remove bitterness. You can repeat this process multiple times to remove more of the bitterness.
- Take another pot and add 2 cups of sugar and 1 cup of water. Bring to a boil, stirring until sugar dissolves.
- Add the orange peels into the boiling sugar syrup.
- Reduce heat, and simmer for 45–60 minutes until translucent.
- Use a slotted spoon or a spider strainer (also known as a spider skimmer) to remove the peels from the syrup and let excess syrup drip off.
- Toss the peels in a bowl of sugar until well coated.
Storing & Enjoying Leftover Syrup
The left over syrup is a sweet bonus you can put to good use. It’s infused with bright, citrusy flavor and works beautifully anywhere you’d normally use simple syrup. Try it in cocktails like an Old Fashioned, Sidecar, or a margarita smoothie for a zesty twist. You can also drizzle it over crepes, or add it over your favorite fruit smoothie bowl. Store the syrup in a sealed jar in the fridge for up to 2 weeks, and give it a quick stir before using.
Easy Swaps and Add-Ins
Want to switch things up in this candied orange peel recipe? Here are some fun variations you can try:
- Swap oranges: Try a different citrus flavor by using lemon, grapefruit, or lime peels.
- Swap refined sugar: For the softening process try natural sweeteners like honey, maple syrup, or coconut sugar instead of refined sugar for a more natural sweetness.
- Add spice: Infuse the syrup with cinnamon, cloves, rosemary, vanilla bean, or nutmeg for an extra layer of flavor.
More Orange Recipes You’ll Love
If you’re loving the bright, zesty flavor of candied orange peel, you’ll want to try these orange smoothie recipes. They’re refreshing, nourishing, and the perfect excuse to stock up on more oranges—so you’ll always have plenty of peels ready for your next batch of candied orange peel!
- For a unique veggie boost, the Orange Cabbage Smoothie blends citrus with nutrient-rich cabbage for a detoxifying and surprisingly refreshing drink.
- Bright and energizing, this Orange Cranberry Smoothie combines tart cranberries, sweet oranges, juicy pineapple, and ripe peaches into one fruity burst of flavor.
- When you want extra nourishment, try my Orange Superfood Smoothie made with four powerhouse ingredients that deliver antioxidants and plant-based fuel.
If you make this candied orange peel recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Common Questions
Candied orange peels turn out bitter if they aren’t blanched enough. Blanching the peels in boiling water two or three times removes the natural bitterness from the pith. Skipping this step or not simmering long enough in the sugar syrup can leave them tasting overly bitter.
Homemade candied orange peel can last up to 3 weeks if stored in an airtight container at room temperature. If you want to stretch that shelf life, you can also refrigerate it for up to 2 months or freeze it for about 6 months. Just make sure it’s completely dry and well-coated in sugar before storing, so it doesn’t get sticky.
Candied orange peel does have some perks. Orange peels are naturally rich in fiber, antioxidants, and vitamin C, but once they’re candied, the sugar content goes up quite a bit. Think of them as a “better-for-you sweet”, you’re still getting some of the peel’s nutrients, but it’s definitely more of a treat than a healthy food.
Yes! Candied orange peels are totally safe (and delicious) to eat. The candying process softens the peel, removes the bitterness, and adds a sweet coating that makes them chewy and flavorful. Just keep in mind that while they’re a fun treat, they are still coated in sugar, so enjoy them in moderation.
To make candied orange peel, slice the peel into strips, then blanch them in boiling water 2–3 times to remove bitterness. Simmer the peels in a simple syrup of sugar and water until translucent, then toss in sugar to coat. Let them dry before storing in an airtight container.
Recipe Card
Homemade Candied Orange Peel
Ingredients
- 3 oranges
- 2 cup granulated sugar
- 1 cup water
For coating
- ½ cup granulated sugar
Instructions
- Slice off both ends of each orange. Score the peel into 4 or more vertical segments, depending on the size of the fruit, and peel them off, keeping some of the pith. Slice the peels into 1/4-inch-wide strips.
- Boil the peels in a pot of water for 15 minutes. Drain in a colander, rinse and drain again. Repeat the blanching two more times to reduce the bitterness.
- In a clean pot, bring the water and sugar to a boil, stirring until the sugar dissolves. Add the peels, reduce the heat to low and simmer, stirring occasionally, until the peels are translucent and the liquid is syrupy, 45 to 60 minutes.
- Using a slotted spoon, lift out a few peels at a time and let the excess syrup drip off for a few seconds. Toss the hot peels in a bowl or zip-top bag of the coating sugar until well coated.
Recipe Notes
- Best Oranges: Navel or Valencia oranges work best because of their thick peels.
- Coating Swap: Roll the peels in coconut sugar instead, or leave them plain for less sweetness.
- Chocolate-Dipped: Once the peels are fully dry, dip them halfway in melted dark chocolate and let it set on parchment paper.
- Storing: Let the peels dry completely before storing, then keep them in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Nutrition
Serving: 4 slices | Saturated Fat: 0.01 g | Polyunsaturated Fat: 0.01 g | Monounsaturated Fat: 0.01 g | Sodium: 2 mg | Potassium: 80 mg | Sugar: 60 g | Vitamin A: 98 IU | Vitamin C: 23 mg | Calcium: 19 mg | Iron: 0.1 mg
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My orange peel did very well. The recipe was simple to follow especially for a first time attempt . I used it in a recipe for a fresh fruitcake
Great idea, Sandra. Did you serve it a dinner or party?
Forgot to leave a rating- they really are 5-star. Esp for using scraps. Thanks Jen.
Yes, tasty and nutritious scraps. Glad you liked them.
I tried the lemon peel recipe a few weeks back and got excited about the oranges. They turned out really good (perfect flavor and texture) but took forever to dry. I’m gonna see about speeding it up in the oven next time.
Thanks, Sarah. Would love to see how that works out. Keep us posted.