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Warm, aromatic, and beautifully old-fashioned, this spiced version of candied orange peel is infused with cozy cinnamon and clove for a festive twist. It’s perfect for holiday baking, cocktail garnishes, or enjoying straight from the jar with a cup of tea. The citrusy sweetness paired with gentle spice makes this one feel extra special.
Equipment Needed
• Sharp knife
• Cutting board
• Medium saucepan
• Slotted spoon
• Wire rack or parchment-lined baking sheet
• Airtight container for storage
Tips
• Use thick-skinned oranges like navel or Valencia for the best texture
• Blanching the peels helps remove bitterness—don’t skip this step
• Whole spices give a smoother, less overpowering flavor than ground spices
• Lightly crush the cloves and cinnamon sticks to release more aroma
• Simmer gently; boiling too hard can make the peel tough
• Roll finished peels in sugar while still slightly tacky for extra sparkle
• These store well for weeks and make beautiful homemade gifts
Spiced Candied Orange Peel (Cinnamon & Clove)
Description
These Spiced Candied Orange Peels are a sweet, zesty delight, infused with the warm notes of cinnamon and clove, making them perfect for holiday treats or cozy evenings.
Ingredients
Ingredients for Spiced Candied Orange Peel (Cinnamon & Clove)
Instructions
Prepare the Orange Peels
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Select and Peel the Oranges
Choose fresh, organic oranges for the best flavor. Carefully peel the oranges, making sure to get as little of the white pith as possible, as it can be bitter.You can use the oranges for juice or another recipe after peeling! -
Cut the Peels
Slice the peels into strips about 1/4 inch wide. The size can vary, but uniform strips ensure even cooking.If you have leftover pith, trim it off to avoid bitterness.
Blanch the Peels
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Boil and Blanch
Bring a pot of water to a boil and add the orange peel strips. Boil for 10 minutes, then drain and rinse under cold water.This step helps remove bitterness and softens the peels for candying.
Candy the Peels
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Prepare the Sugar Syrup
In a saucepan, combine equal parts of water and sugar (about 1 cup each) and add a few whole cloves and a cinnamon stick. Bring to a simmer, stirring until the sugar dissolves.For extra depth, you can toast the spices in the pan before adding the sugar and water! -
Add the Peels
Add the blanched orange peels to the simmering syrup. Allow them to simmer gently for about 45 minutes, or until they become translucent.Keep an eye on the pan to prevent the syrup from boiling over; a gentle simmer is key!
Finish and Dry the Peels
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Coat the Peels
Once the peels are translucent, remove them from the syrup and let them drain on a wire rack. While they are still sticky, roll them in granulated sugar to coat.This sugar coating gives them a delightful crunch! -
Dry the Peels
Leave the coated peels on the wire rack to dry for at least 24 hours. This helps them firm up and enhances the flavor.You can speed up drying by placing them in a warm, dry place, but avoid direct sunlight.
Storing Your Candied Peels
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Store Properly
Once fully dried, store the candied orange peels in an airtight container at room temperature. They should last for several weeks.If you want to keep them longer, consider refrigerating them.
Note
- Use organic oranges to avoid pesticides and wax coatings.
- Ensure the peels are thick enough to hold up during the candying process.
- Blanch the orange peels twice in boiling water to reduce bitterness before the candying stage.
- For enhanced flavor, consider adding a pinch of nutmeg along with the cinnamon and clove.
- If you prefer a less sweet version, reduce the sugar by one-third and balance with a bit of extra spice.
- Allow the candied peels to dry completely before storing; this prevents them from becoming sticky.
- Store in an airtight container at room temperature for up to two weeks or refrigerate for longer shelf life.
- These peels can be used as a garnish for desserts, added to baked goods, or enjoyed on their own as a sweet snack.