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Candied Orange Peel
Dried Fruits

Candied Orange Peel

Taste Profile Intense Sweetness, Bitter (Essential Oils), Zesty, Chewy, Waxy

The preservation of perfume. While fresh zest offers a fleeting spray of citrus oil, candied peel captures that aroma in a matrix of sugar. It is made by taking the thick rinds of bitter (Seville) or sweet oranges, boiling them to remove the harsh bitterness of the white pith, and then slowly cooking them in increasingly strong sugar syrup until the peel becomes translucent. It is the jewel of the baker's pantry, providing the "bite" in a Christmas pudding, a Florentine, or a Panettone, where fresh fruit would turn to mush.

Culinary Notes

The "Mixed Peel" Warning: In many supermarkets, "Mixed Peel" is a tub of hard, dry, diced cubes of indeterminate origin (often mostly turnip or pumpkin dyed with food colouring). For true flavour, buy Whole Candied Peels (large distinct cups) and chop them yourself. The difference in texture is night and day.

The Sticky Chop: Chopping candied peel is a nightmare for your knife; the sugar drags on the blade. Chef's Tip: Dust the peel with a little flour or icing sugar before chopping, or lightly oil your knife blade to stop it sticking.

The Syrup Factor: Good quality peel should be moist, almost dripping with heavy syrup. If it is dry and covered in white crystals (sugar bloom), it is old and will be tough to eat. You can revive it by simmering it briefly in a little water and sugar.

Chocolate: There is perhaps no greater pairing in the confectionery world than dark chocolate and candied orange. The bitterness of the cocoa perfectly offsets the intense sugar of the peel.

Health & Folklore

Note: This is a confectionery ingredient. While it contains the fibre and some antioxidants (flavonoids) of the original peel, it is saturated with sugar.

However, orange peel naturally contains higher levels of Vitamin C than the flesh, and some of this survives the processing.

The essential oils aid digestion.
Keeper's Tip

Worthy Substitutes

Fresh Orange Zest (for flavour only—add more sugar to the recipe), Marmalade (wash off the jelly to get the peel chunks), Dried Apricots (for texture/chew, but wrong flavour).

Used in these Recipes

Mazurek Kajmakowy (Traditional Polish Easter Tart)

Mazurek Kajmakowy (Traditional Polish Easter Tart)
Sernik Krakowski (Krakow Style Cheesecake)

Sernik Krakowski (Krakow Style Cheesecake)