My aunt hates it, but I absolutely love candied orange peel, especially at Christmas! It’s one of those small touches that lift so many Polish holiday desserts to the next level. That bright, zesty aroma? It’s what Christmas should smell like.
Does the internet need another candied orange peel? I don’t think so, especially in the AI world, where we can get recipes at our fingertips, especially staples like orange peel, but as I’m planning a Christmas series with Polish food, I just seriously need to add it, if anyone asks. Or for the next time I make it. And if you don’t like boiling your peel, there is another easier recipe for the make-ahead candied orange peel; it just requires more patience.

Why make your own candied orange peel?
Store-bought options often include artificial ingredients and preservatives. Making your own means you control what goes in, plus your home will fill with the festive scent of fresh oranges and sugar while it cures. Whether you use it in cakes, cookies, poppy seed filling or simply eat a piece straight from the jar, homemade candied orange peel is a treat you won’t want to miss.

Candied orange peel

Ingredients
- orange peel from 3 oranges
- 1/2 cup of sugar
- 1/2 cup of water
Directions
Clean the oranges and pour boiling water over them to clean.
Using a citrus zester, vegetable peeler or small knife peel the oranges.
If there is any whit pith left on the zest, simply peel it with a knife.
Cut zest into long stripes or small pieces (depending on how you want to use them).
Put the peel into a pot, cover with water, and boil for 15 minutes. Drain.
Add the drained orange peel back into the pot.
Add ½ cup sugar and ½ cup water to the pot, bring to a boil, stirring until the sugar dissolves.
Cook uncovered on low heat for about 30 minutes, stirring frequently to prevent sticking.
If the sugar crystallizes or the water evaporates too fast, add a bit more water.
When the peel looks soft and slightly translucent, remove from heat.
Let cool, then transfer to a jar and store in a cool place.


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