How to Make… Candied Orange Peel

I’m so in love with this sparkling gingerbread loaf that I’m planning to make quite a few of them and share the love these holidays. So I made a whole bunch of candied orange peel to go on top. This recipe makes a good few cups of candied peel so it should be enough to cover my lofty loaf plans and then some. I’m thinking I will dip any left over in dark chocolate. You probably won’t see those… I doubt they will last long enough to be witnessed by anyone in this house, let alone be patiently photographed.

I cooked them with a little rapadura / muscovado sugar just because I wanted my candied peels to be a bit more special. It worked. The touch of molasses makes it so much nicer than store bought candied peel.

Candied Orange Peel Recipe
This candied orange peel has extra depth of flavor from the muscovado sugar. Great on its own or in baked goods. It takes at least 6 hours for the peel to dry, so plan ahead.d.

5 Valencia or navel oranges
3 cups natural cane sugar, plus extra for rolling
1 cup rapadura or muscovado sugar
1¼ cups water

Cut peel on each orange into quarters. Remove each segment (including white pith) in 1 piece. Cut into ¼inch/5mm-wide strips. Put the orange peel in a large pot of water and bring to the boil over high heat. Repeat 1 or 2 more times to mellow the bitterness.

Bring the sugar and water to boil in a medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat and simmer until peel is translucent, about 45 minutes. Drain the peels (save the syrup for iced tea.)

Toss the peels and ½ cup sugar on rimmed a baking sheet, separating the strips. Dry on a cooling rack, for 6 hours.

Tip: Do ahead and freeze in an airtight container for 2-3 months.

Makes about 3 cups of peel