Easiest Candied Orange Peel Recipe | A Spicy Perspective (2024)

FAQs

How do you take the bitterness out of candied oranges? ›

Instead of boiling, soak the orange peels overnight in the refrigerator, fully covered in cold water. This is just as effective at removing some of the excess bitterness as a boil does, without softening the peels quite as much.

Why Are My Candied Orange Peels Bitter? The white pith under the orange skin is what makes it taste bitter. The bitterness is removed in the water-only boiling process. If yours is still bitter, you likely need to boil longer or more in the water.

Trim the peels with a paring knife or scissors as needed to refine the shape for your presentation. In addition to oranges, you can candy peels from other citrus including grapefruit, lemons, limes, etc. Store peels in an airtight container. They will keep a week at room temperature, a month if refrigerated.

What can I substitute candied orange peel with? Those who prefer not to use the sugar orange rind can replace it with other dried fruit, such as dried apricots, dates, candied pineapple, or dried cherries. Another alternative is candied ginger, but be careful as the flavor can be overwhelming.

Make sure to remove any excess white with your knife. Then sliver the peel. Place orange peel in a sauce pan cover with a generous amount of water and bring to a boil. Let boil for 10 minutes.

The longer the fruit is on the tree, the sweeter the orange will be. The pH of the soil should be above 6 and the heat of the summer also adds to the sweetness of the orange (that is no problem in our area). Citrus does not do well if planted in a lawn area.

sinensis orange variety, sweet orange peel is said to contribute a notably more “orangey” flavor that's widely recognizable, as these types of oranges are commonly consumed. Bitter orange peel comes from the C. aurantium orange variety and is known to lend a more general citrus character with some bitterness.

Candied Orange Peels are beautiful, festive, and are full of nutrients. The orange peel has more vitamin C than the actual fruit of the orange. Likewise, the fruit peel also has about three times as much the amount of Vitamin A, B-Complex, and minerals such as manganese, calcium, and zinc.

Candied and Glace Fruit

During warm weather, the fruit should be placed in controlled cold storage at a temperature of 50-60 degrees F and relative humidity of about 60%. “Use by date” is located on the outside edge of the lid – under the tamper evident tape. SHELF LIFE 18-24 months.

Do Ahead: Orange peels can be candied 1 month ahead. Store airtight at room temperature, or freeze up to 2 months.

What to eat with candied oranges? ›

Candied orange slices are a sweet and chewy confection that requires just 2-ingredients to make. Eaten plain or dipped in chocolate, they make a delicious snack and are an easy way to add bright orange flavor to cakes, tarts, co*cktails, and even salads or roasted meats.

To rehydrate: Use 3 parts water to 1 part peel, let stand 15 minutes. Substitute 1/3 as much dry as recipe calls for.

Candied Orange Peels (Scorze Candite di Arancia)

Blanching peels

Orange peels get their bitterness from several compounds. And those compounds dissolve in hot water, which is why blanching works so well. In fact, blanching reduces bitterness by 50%. Repeat the blanching step until the orange peels taste just slightly bitter.

One way to get rid of the bitterness in whole oranges (and other citrus fruit) if you have to cook them in a recipe, boil them submerged (which is why I have the bowl and cast iron dish on top) in water and 1 tsp salt for 1 hour. Drain and then use the fruit.

Troublesome compounds called limonin and nomilin can make even the freshest citrus fruit taste bitter. Some kinds of citrus trees thwart these natural chemicals by neatly attaching a sugar (glucose) molecule onto them. This simple maneuver converts limonin and nomilin to nonbitter compounds called limonoid glucosides.

I've normally found that acid (vinegar) and bitterness (sharp herbs perhaps) can lower the intensity of the sweetness of orange. I also think that a slightly bitter herb like rosemary or sage would meld nicely with the orange, burying the flavor a bit. It might already be a little bitter from the pith of the orange.

Sweet ingredients like sugar, honey, fruit juices and maple syrup will balance bitterness. Any dish can also be balanced with a touch of a sour ingredient like lemon or vinegar. Finally, a fatty ingredient like oil, cream. coconut cream or butter will also tame bitterness.