Perfect Christmas Candied Orange Peel — The Classic Holiday Garnish

Candied orange peel is the classic Christmas garnish. Use on cocktails; dip in chocolate; sprinkle on cakes. Make at home cheaper and better than store-bought.

The classic recipe (makes 2 cups)

Ingredients

• 4 large oranges
• 4 cups sugar (divided)
• 4 cups water

Method

1. Score peel into 4 sections
2. Remove peel (keep some white pith)
3. Cut peel into 1/4-inch strips
4. Boil peel in water 10 minutes; drain
5. Repeat 2 more times (removes bitterness)
6. Combine 2 cups water + 2 cups sugar in pot
7. Add peel; simmer until translucent (45-60 min)
8. Drain; toss with remaining sugar
9. Dry on rack overnight

Uses

As garnish

• On cocktails (Manhattan; Old Fashioned)
• On cakes (yule log; orange cake)
• On chocolate desserts

Chocolate-dipped

• Dip half in dark chocolate
• Holiday gift
• A specific specific elegant

As candy

• Eat as-is
• Christmas tin filler
• A specific specific specific specific specific specific gift

In baking

• Chop into stollen
• A specific into mince meat
• A specific specific specific specific specific into Italian panforte

Storage

• Airtight container
• 3-4 weeks at room temp
• 2 months refrigerated

Cross-references

For perfect Christmas truffles — adjacent.

For perfect Christmas mincemeat — uses peel.

For perfect Christmas stollen — uses peel.

For Christmas cocktails — uses as garnish.

Perfect Christmas candied orange peel is the homemade garnish. Cheaper than store-bought. Better quality. Multiple uses across Christmas desserts and cocktails.