Spiced Candied Orange Peel
Recipe type: candy
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 cups
A great way to take advantage of citrus season, these candied peels are infused with spices and Drambuie.
  • 4 thick-skinned oranges, such as naval oranges
  • 1⅓ cups pure cane sugar (I use Zulka)
  • 1 cup water
  • ¼ cup brown rice syrup (can substitute corn or golden syrup)
  • ¼ cup Drambuie (optional, but you're going to want to add it)
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 1 whole star anise
  • 3-4 whole cloves
  • pinch ground nutmeg
  • pinch sea salt
  • 1 cup pure cane sugar, for rolling
  1. Cut off the bottom and top of each orange so it sits flat on a cutting board. Starting at the top and cutting as little of the fruit as possible, remove the peel from the orange.
  2. Place the peels in a pot and cover with water. Bring to a boil and cook for a few minutes. Drain water from the peels, cover again with fresh, cold water and bring back to a boil. Lower the heat and let the peels simmer until very tender, but not falling apart, about 15-20 minutes. Drain and rinse in cold water until cool enough to handle. Clean the pot to remove any residue on the sides. Set aside. Using a spoon or a thin paring knife, remove as much of the pith as possible. The peel will have swelled a lot from the water and the pith will come away easily. Discard the pith.
  3. Place the 1⅓ cup sugar, water, Drambuie (if using), and corn syrup into the clean pot. Bring it to a simmer, washing down the sides, if needed, with a wet pastry brush to prevent sugar crystals from forming. Once the sugar has dissolved, add the peels and spices to the pot. Lower the heat to a low simmer and cook for about 30 minutes or until the peels have absorbed most of the syrup. Remove from heat and let peels cool in the syrup for 8 hours or overnight.
  4. Fill a shallow bowl with the 1 cup of pure cane sugar. Gently reheat the syrup to loosen the peels if it has hardened. Remove as much of the syrup from the peels as possible and place them into the bowl of sugar. Roll them around and press the sugar into them. Transfer them to a plate or rack to let them dry.You might need to do this step twice depending on how much syrup is left on the surface of the peels.
  5. To store, place the peels into an airtight jar or container.
Note: Save the candying syrup for another use, like to sweeten tea. It can also be made into a kickin' caramel sauce. Just heat again and cook until it turns golden, add 2 Tablespoons of butter and about ⅔ cup heavy cream.

Recipe source: adapted from The Joy of Cooking
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2014/01/spiced-candied-orange-peel.html