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Candied Orange Peel Rings

Candied orange peel rings are sweetened orange peel strips made by boiling sugar syrup and simmering the peel until translucent.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Candied Orange Peel Rings

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the peel

  1. Cut the Seville oranges in half and remove the pulp.

  2. Soak the peel in strong salt and spring water for three days, repeating this process three times.

  3. Place the peel on a sieve to dry.

Make the syrup and candy

  1. In a pot, combine 1 pound of loaf sugar with 1 quart of water and boil until clear, skimming off any impurities.

  2. Double the orange peel and cut it into narrow strips to form rings.

  3. Simmer the rings in the sugar syrup until they become transparent.

  4. Dry the rings before the fire or in a cool oven.

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.

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

Seville oranges
Supply the peel, which becomes the candied rings after soaking and simmering in syrup.
Loaf sugar
Forms the syrup that sweetens the peel and makes it translucent as it simmers.
Water
Dissolves the sugar into the syrup used to candy the peel.

The step that matters

Simmer the rings until transparent. Simmering slowly lets sugar syrup gradually replace the water in the peel, so it turns clear and firm. Simmering too hard or too briefly can leave the peel tough or cloudy.

“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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