Turning something as simple as orange peel into a sweet, chewy, and fragrant treat is one of the great joys of home cooking. Candied orange peel, or cáscara de naranja confitada, is a traditional delicacy enjoyed across many cultures. It’s especially popular in Spanish-speaking countries during festive seasons, but it can be made and enjoyed year-round. With a few basic ingredients and some patience, you can transform leftover citrus peel into a glossy, sugary snack or a beautiful garnish for baked goods, chocolate, or cocktails.
What Is Cáscara de Naranja Confitada?
Cáscara de naranja confitada refers to orange peel that has been slowly cooked in sugar syrup until it becomes tender, translucent, and sweet. This preserves the peel and enhances its natural citrus oils. Once dried and optionally rolled in sugar, it becomes a chewy, flavorful treat that can be eaten on its own or used as an ingredient in desserts and confections.
Common Uses for Candied Orange Peel
- As a garnish for cakes, cookies, or muffins
- Dipped in dark chocolate for an elegant treat
- Chopped and added to fruitcakes, panettone, or breads
- Mixed into granola, oatmeal, or yogurt
- Served with tea or espresso as a sweet snack
Ingredients Needed
Making cáscara de naranja confitada requires only a handful of ingredients, most of which you may already have at home. Here’s what you’ll need:
- 4 large oranges (preferably organic)
- 2 cups of sugar (plus extra for coating)
- 1 cup of water
- Optional: a cinnamon stick or vanilla pod for extra flavor
Organic oranges are preferred because they are free from pesticide residues on the peel. If using non-organic oranges, wash them thoroughly and scrub the skin well before beginning.
Step-by-Step Recipe for Candied Orange Peel
1. Prepare the Orange Peels
Start by washing the oranges and cutting off both ends. Score the peel from top to bottom in quarters, being careful not to damage the fruit inside. Remove each quarter of the peel, including the white pith, which is essential for the candying process. Slice the peels into thin strips about 1/4 inch wide.
2. Blanch the Peels
Place the orange peels in a saucepan and cover them with cold water. Bring to a boil, then drain the water. Repeat this blanching process 2 to 3 times. This step reduces bitterness and softens the peels. Each time you drain the water, refill the pot with fresh cold water before boiling again.
3. Simmer in Sugar Syrup
In a clean saucepan, combine 2 cups of sugar and 1 cup of water. Stir until the sugar dissolves and bring it to a simmer. Add the blanched orange peels and reduce the heat to low. Simmer gently for about 45 to 60 minutes, stirring occasionally, until the peels become translucent and syrupy.
If you’d like to infuse extra flavor, add a cinnamon stick or a vanilla pod to the syrup during this step. Remove the spices before proceeding to the next stage.
4. Dry the Peels
Using tongs or a slotted spoon, transfer the candied orange peels onto a wire rack or parchment-lined baking sheet. Let them dry at room temperature for at least 6 hours, or preferably overnight. They should feel tacky but not wet.
5. Sugar Coat (Optional)
Once the peels have dried, roll them in granulated sugar for a classic finish. This not only adds sweetness but also prevents the peels from sticking together. You can skip this step if you plan to dip them in chocolate instead.
Tips for Best Results
To get the best texture and flavor from your candied orange peel, consider these helpful tips:
- Don’t rush the simmering process slow cooking allows the syrup to fully penetrate the peels.
- Use a heavy-bottomed saucepan to prevent scorching the syrup.
- Stir gently and occasionally to prevent the peels from sticking together or to the pan.
- Store in an airtight container to keep the peels fresh for several weeks.
- For longer storage, refrigerate or freeze the candied peels in sealed containers.
Variations You Can Try
While orange is the most common citrus fruit used, you can follow the same recipe for other fruits like:
- Lemon peel for a tangier, more intense flavor
- Grapefruit peel slightly more bitter, but equally delicious
- Lime peel aromatic and perfect for garnishing desserts
You can also experiment with flavoring the syrup. Try adding a splash of orange liqueur, a few cloves, or a bit of ginger during the simmering step to create unique taste profiles.
Health and Nutrition
Candied orange peel is a sweet treat, so it’s best enjoyed in moderation. However, it does have a few nutritional perks:
- Contains dietary fiber from the orange pith
- Provides vitamin C and small amounts of calcium
- Delivers natural citrus oils that support digestion
Keep in mind that the sugar content is high due to the candying process. It’s a delightful indulgence that pairs well with bitter coffee or dark chocolate, which can balance out the sweetness.
Serving Suggestions
Cáscara de naranja confitada is incredibly versatile. Here are some ideas for serving or gifting:
- Chop and fold into cookie or scone dough
- Serve alongside biscotti or shortbread with tea
- Wrap in parchment paper and give as homemade holiday gifts
- Use as an edible decoration for cakes or cheesecakes
- Dip half the peel in melted dark chocolate for an elegant dessert
Storage and Shelf Life
Once fully dried and coated in sugar, store the candied orange peel in an airtight jar or container at room temperature. It will stay fresh for up to three weeks. If you made a large batch, you can freeze portions for up to three months. Just be sure to let the frozen peels come to room temperature before serving or using in recipes.
Cáscara de naranja confitada is a simple yet elegant way to reduce food waste while creating something truly delicious. With just oranges, sugar, and a bit of time, you can craft a sweet, citrusy treat that delights the senses and enhances everything from baked goods to beverages. Whether you’re making a batch for yourself or sharing it as a gift, this classic recipe brings a touch of homemade charm to every bite. Enjoy the bright flavor and chewy texture that only candied orange peel can deliver.