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Spiced Candied Orange Peel (Cinnamon & Clove)

A close-up of spiced candied orange peel pieces arranged artistically on a rustic wooden table. The orange peels should glisten with a sugary glaze, hinting at cinnamon and clove spices sprinkled on top, creating a warm and inviting atmosphere. The background features softly blurred autumn leaves, enhancing the seasonal feel. Warm, natural lighting casts gentle shadows, emphasizing the texture of the candied peel and the rich colors of orange and brown. The camera angle should be a slight top-down view, focusing on the sugary coating and spiced elements, inviting the viewer to enjoy this delightful treat. The overall mood is cozy and festive, suggesting a homemade, artisanal quality.

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

Prep Time 30 mins
Cook Time 30 mins
Rest Time 30 mins
Total Time 1 hr 30 mins
Courses:
Difficulty: Beginner
Cooking Temp: 30  F
Servings: 10
Estimated Cost: 5
Calories: 240 kcal
Best Season: Winter
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)
  • 4 large oranges (Choose organic oranges for the best flavor and to avoid pesticides.)
  • 2 cups water (This will be used for blanching the orange peels.)
  • 2 cups granulated sugar (Use fine granulated sugar for even coating.)
  • 1 teaspoon cinnamon (Ground cinnamon adds warmth and spice.)
  • 1 teaspoon ground cloves (Adds a fragrant, aromatic quality.)
  • 1 cup granulated sugar (For coating the finished candied peels.)
Instructions
    Prepare the Orange Peels
  1. 1
    Select and Peel the OrangesChoose 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!
  2. 2
    Cut the PeelsSlice 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.
    3. Blanch the Peels
  3. 3
    Boil and BlanchBring 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.
    4. Candy the Peels
  4. 4
    Prepare the Sugar SyrupIn 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!
  5. 5
    Add the PeelsAdd 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!
    6. Finish and Dry the Peels
  6. 6
    Coat the PeelsOnce 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!
  7. 7
    Dry the PeelsLeave 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.
    8. Storing Your Candied Peels
  8. 8
    Store ProperlyOnce 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.
Keywords: candied orange peel, spiced treat, cinnamon, clove, homemade candy
Read it online: https://bestrecipesblog.com/recipe/spiced-candied-orange-peel-cinnamon-clove/