When the autumn rolls around our dehydrator shifts from drying fresh garden and orchard fruit to drying oranges. For such a simple fruit, it’s truly such an amazing ingredient to fill the holidays with festive fun. One little orange can become dried oranges, orange simple syrup and candied orange peels. When I first started drying oranges I decided to do something with the ends of the oranges that were headed for the compost. Here’s the step by recipe as well as my favorite kitchen tools to make it easier.

My favorite Kitchen Tools to make Candied Orange Peels

Candied Orange & Simple Syrup

Click here to watch Kelly walk thru these full process!

6 oranges - sliced to dry, reserving the ends for candying
2 cups granulated sugar plus 1/3 cup extra sugar to toss the orange peels once simmered
1 cup water
Optional : add 6 Whole Cloves

Directions :

Using your serrated knife, slice your oranges in rounds approximately 1/4 inch thick to dry. Click Here for our full how to on Drying Oranges. Reserve the ends for the simple syrup and candied orange peel.

Slice each of the ends in 1/4 inch strips.

In a small stock pot combine the sugar, water, sliced orange ends and cloves.

Simmer for 30 minutes until the orange slices have a transluscent apperance.

Use the skimmer spoon to remove the orange slices from the simple syrup. Allow them to drain in the mesh strainer until they have fully cooled. While they cool you can transfer the simple syrup to your bottles. Your orange clove simple syrup is now very concentrated. I thin the simple syrup down with an extra cup of water so that it will easily pour out of the spouts. You do not have to add the extra cup of water, just keep in mind the simple syrup is very concentrated. If your syrup has a lot of orange pulp in it, pour it through a fine mesh strainer to make it clearer. Once it is in the bottles I like adding an orange peel and cloves to fill the simple syrup bottle with color. It makes for the prettiest set up on your drink station and a truly beautiful holiday gift.

Now Set the gridded baking wrack over the rimmed baking sheet. Toss the cooled orange slices with the reserved 1/3 cup granulated sugar. Then pour the orange slices and extra sugar onto the baking wrack, spread them out so they are not touching.

Allow the sugar coated orange slices to sit out over night to allow the candy to full set. Transfer to a cute lidded jar and have fun garnishing your holiday drinks, baking and charcuterie boards. We like placing a jar or bowl of candied orange peels out with our drink set up so it’s easy to garnish drinks.

One holiday drink we love using this simple syrup for is our house made Fuzzy Mustache! Click here for the full recipe

Our book Dinner Changes Everything has recipes, menus and inspiration! Check out our ECookBook Red Tin Treats for desserts that your family will love!

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