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

FAQs

Why are my candied orange peels bitter? ›

Second, America's Test Kitchen claims that when the peel and pith are rubbed together, like when zesting, "acid and enzymes convert the peel's flavorless compounds into new ones with pronounced bitterness." The important take-away here is that you can leave the pith on when making candied orange peels.

Use candied orange peel to garnish desserts and beverages, as part of a cheese tray, etc. Store the dry candied orange peel in an airtight jar or container for up to 7 days at room temperature, or a month in the refrigerator.

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.

The best part: the candied peels last for up to 3 months eat them candied or dip them in chocolate for an extra decadent treat. Save the orange-scented syrup to elevate pancakes, co*cktails, baked pears, French toast, or even fruit salad.

Since it's nearly impossible to remove the pith completely, the best way to get the bitter out is blanching the zest three times, by dropping it into boiling water to release the bitterness, then shocking it with ice water to stop the cooking (and repeat, and repeat).

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 Peel / Scorza D'Arancia Candita.

Blanching peels

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. The bitterness won't disappear completely, but it should be tolerable.

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.

Toss peels with remaining 1 cup sugar on a rimmed baking sheet to coat. Transfer peels to a large sheet of foil and let sit until dry, 1–2 days. Do Ahead: Orange peels can be candied 1 month ahead. Store airtight at room temperature, or freeze up to 2 months.

What is the orange peel theory? ›

The Orange Peel Theory is from a viral TikTok trend where you ask your partner to bring you an orange. ‍ If they bring it to you peeled and ready to eat, it indicates that they're thoughtful and caring. ‍ If they bring it to you with the rind still on, then they may not be as considerate as you were hoping.

Candied orange peels can be stored in an airtight container in the fridge for up to a month. Larger batches can also be frozen in a zip-top bag for up to 3 months. Store with silica packets if you have any or homemade desiccants like dry rice to help absorb moisture.

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.

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.

Bitterness is mainly caused by the accumulation of two different chemical compounds: limonin from the limonoid terpine group and naringin from the flavonoid phenolic group in the fruit tissues.

The most famous use of the bitter (Seville) orange is making marmalade! The thick peel can also be used as a sour, tart seasoning that adds an intense citrusy zing to any dish. In Scandinavia bitter orange is used to flavour gingerbread, while in Iran it is often used to season fish.