Orange Peels are Edible!

If you’ve ever peeled an orange, you might have tossed the peels without realizing how delicious and versatile they can be. Making candied orange peels is a fantastic way to reduce food waste while creating a sweet, zesty snack. The key to this recipe is blanching the peels multiple times to remove the bitterness caused by the white pith. Some prefer to scrape off the pith entirely for a milder taste, but keeping it on adds a slight tang. I tried this recipe following the method of boiling the peels five times, changing the water each time. The blanching process does take patience—about two hours total including soaking in sugar water—but the results are worth it. After soaking the peels in sugar syrup, coating them with granulated sugar turns them into addictive little candies that complement tea or can be a standalone snack. One tip I found useful is to let the candied peels cool completely before coating them in sugar; otherwise, the sugar tends to dissolve and become sticky. Also, drying them on a wire rack helps them achieve the perfect texture without sticking to the parchment. Besides snacking, these candied peels can be chopped and added to baked goods like muffins, cakes, or even holiday fruitcakes for an extra burst of citrus flavor. They also make great garnishes for cocktails or desserts. If you’re worried about the time investment, try making a larger batch and storing them in an airtight container—they keep well for weeks and make a handy, healthier alternative to processed sweets. Overall, this recipe is a fun experiment that elevates a normally discarded part of the fruit into a gourmet treat. Give it a try and you’ll probably find yourself craving these sweet, tart delights again and again!