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To Make Candied Orange Peel

Candied orange peel is made by boiling orange rind in water and sugar until it becomes candied.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Make Candied Orange Peel

Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Make Candied Orange Peel

Ingredients

Directions

Prepare the rind

  1. Remove all the thick white skin from the inside of the orange rind.

  2. Boil the rind in enough water to cover until you can easily pierce it with a fork.

Candy the peel

  1. Add enough sugar to the water to make a rich syrup.

  2. Boil until the orange peel is candied.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Orange rind
Provides the bitter, aromatic flavor and the chewy texture of the finished candied peel.
Sugar
Dissolves into the cooking water to form a syrup that sweetens and preserves the peel.

The step that matters

Boil until the peel is candied. As water evaporates, the sugar syrup thickens and soaks into the peel. Stopping too early leaves it wet and sticky, while boiling too long can scorch the sugar or make it crystallize.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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