Homemade Candied Orange Peel with Cinnamon
Sweet, citrusy, and spiced with cinnamon, this homemade candied orange peel is perfect for baking, snacking, or gifting. An easy recipe that transforms simple ingredients into something special.
There’s nothing quite like the sweet citrus aroma of homemade candied orange peel with cinnamon. The blend of sugar, orange, and warm spice creates a fragrant treat that feels both comforting and indulgent. Ideal as an easy baking garnish, it brightens up everything from simple cakes to festive desserts.
A Zero-Waste Treat from Fresh Oranges
I really dislike the idea of food waste, so finding ways to use every part of an ingredient is always something I strive to do. Making candied orange peel is a great way to use up the skins when making freshly squeezed juice.
The great thing about making your own candied citrus peel is being able to play around with the flavours. Orange is one of those fruits that pairs well with many different spices, so you can tailor it to your own needs and tastes.
I chose cinnamon here because Christmas is coming up and I want to use it in my upcoming festive baking. Star anise would be another amazing combination too.
Ingredients Breakdown
Oranges
Obviously for candied orange peel, we will need some oranges. As we are exclusively using the peel, you will want to get unwaxed ones. Try to find some that are really bright orange. The final product will look better.
Caster Sugar
We need sugar to create the syrup. Other sugars will work too, but will alter the final taste and colour. Light brown sugar will have a hint of caramel flavoring, and muscovado sugar will taste closer to treacle.
Cinnamon Stick
A single cinnamon stick simmering within the syrup is all you need to give you a deep festive fragrance but without the flavour overpowering the orange. You can play around with the spices here. Star anise would also be great, but use a maximum of one star as they are very strong in flavour and might overpower the orange.
Step-by-Step Instructions
- Prepare the orange. Wash the oranges thoroughly. Cut off the top and bottom, then score the peel into 4–6 sections. Peel away the skin and slice into thin strips about half a centimetre wide.
If the pith is very thick, you can lay it on a board and carefully “shave” the pith away. Ideally the peel is not thicker than a quarter of a centimetre.
- Blanch the peel. Place the strips in a saucepan, cover with water, and bring to the boil for 5 minutes. Drain and repeat this process three to five times more. This step removes bitterness from the pith and softens the peel.
- Make the syrup. In the same pan, combine 200g caster sugar with 200ml water, and the cinnamon stick. Heat gently until the sugar dissolves, and then reduce to a gentle simmer.
- Add the peel. Add the blanched peel to the pan and simmer uncovered for 30–40 minutes, stirring occasionally, until the strips look glossy and translucent. Keep it slowly simmering so the syrup doesn’t turn into caramel.
- Dry the peel. Lift the strips out with tongs or a slotted spoon and lay them on a cooling rack. Leave to dry for at least two hours, until they are tacky but no longer wet.
- Finish with sugar. Put some sugar into a flat bowl or a tray and roll the candied orange peel in it to coat. Do this is small batches to avoid them all sticking together. Lay them back on the wire rack and leave for another hour or two to ensure they are completely dry.
How to Store the Candied Peel
Store in an airtight container, such as a properly cleaned jar, in a dark, cool place. If kept properly airtight, the candied peel should be fine for up to two months. I like to keep a silica pack in my jar to ensure they remain dry.
Freezing is possible for longer storage, but they will be softer upon defrosting.
Don’t Forget the Syrup
After you’ve removed the candied orange peel from the syrup, don’t throw it away! This lightly spiced, fragrant syrup can be brushed over cakes to keep them moist or drizzled over pancakes in place of maple syrup.
You can even use it to glaze halloumi or tofu before frying. Store it in a clean jar in the fridge for up to two weeks and have fun experimenting with different ways to use it.
Serving Suggestions
Candied orange peel with cinnamon is extremely versatile, and there are so many ways to enjoy it beyond nibbling straight from the jar.
It can be used as an ingredient for dishes such as panforte, flapjacks, and minced pies. It can be finely chopped (or left long) as an easy baking garnish to “up your presentation game” with cakes and pastries.
Candied citrus peel also makes a great topping for yoghurt, porridge, or ice cream, adding both sweetness and texture. You can roughly chop a handful and add it as a citrus twist to trail mix, or dip half of each strip in dark chocolate for a treat that’s perfect with coffee or as a thoughtful homemade gift.
Homemade Candied Orange Peel with Cinnamon
Ingredients
- 2 large unwaxed oranges
- 200 g caster sugar plus extra for coating
- 200 ml water
- 1 stick cinnamon
Instructions
- Wash oranges well. Trim ends, score peel into 4–6 panels, remove peel, and slice into ~½ cm strips.
- Cover peel with water, bring to a boil for 5 minutes; drain. Repeat three or four more to reduce bitterness.
- In the pan, combine sugar, water, and cinnamon. Heat gently until sugar dissolves
- Add peel and simmer gently 30–40 minutes, stirring occasionally, until translucent and glossy.
- Lift strips onto a wire rack lined with baking paper. Air-dry at least two until tacky, not wet. Lay back on wire rack and leave for a further two hours to ensure they are fully dry.
- Roll in caster sugar. Store in an airtight jar (preferably with a silica pack) for up to two months.
Notes
- Naturally free from dairy, gluten, and animal products – this recipe is already vegan-friendly.
- Spice swaps – try star anise, cardamom, cloves, or even vanilla for a different flavour profile.
- No spice option – simply leave out the cinnamon for pure citrus sweetness.
