Last updated on April 13th, 2024

Sugar-Free Candied Orange Peels

Test test test! That’s all I drum into my head when trying out new low-carb recipes. Recently I was in the middle of testing a recipe for an orange-flavoured cookie brittle, and it didn’t come out as I expected. Orange zest wasn’t cutting it! So I thought about making candied orange peel like candied fruit used in baking citrus cakes or decorating cupcakes.

I discovered that candied orange peel is very easy to make and it became a quick refreshing snack to nibble on as well. I even used some of it in my Chocolate Orange Candy Bars.

Why You Will Like Candied Orange Peels

No refined sugar. Low-carb Candied Orange Peels are completely sugar-free, so you can add them to make recipes lower in carbs.

Substitute for raisins and sultanas. Add them to granola or low-carb porridge for added sweetness.

Perfect for gift giving. Make these a guilt-free indulgence that you can share with friends and family. No one will know the difference.

Enhance the orange flavour in your baking. Add these low-carb candied peels to any recipe that requires orange zest or extract to highlight a bolder orange taste.

Better than store-bought candied peels. Making your own is the best way to ensure they’re sugar-free. Where else would you find low-carb candied orange peel?

How is this Candied Orange Peel Low Carb?

1.5g carbs per tablespoon

It’s lower than eating a whole orange that’s for sure. The peel of an orange can be used in small amounts while on a low-carb or keto lifestyle. A tablespoon contains about 1.5 grams of carbs. It’s a wonderful option to add citrus and zesty essence to cookies or cakes.

How to make Candied Orange Peels

The recipe is very easy but does need some patience, and it’s best to make them in advance, or before the day you plan to use them in a recipe. It can take an hour to two for the candied peels to dry once they are coated in a sweet syrup.

Ingredients

Naval Oranges- they’re large, have thick skin and are easy to peel.

Water- to boil the peels in and to make the sweet syrup.

Low Sweetener- a combination of Monk fruit and Erythritol hardens well when cooled.

Xanthan Gum- helps to thicken the sweet syrup to coat the peels.

salt – just a pinch (optional)

Equipment You’ll Need

• Baking tray
• Parchment paper
• Saucepan
• strainer

Prepare the Orange Peels

Wash and scrub the oranges in water, or vinegar solution. Using a pairing knife, cut off the ends and score the oranges from top to bottom on 4 sides along the curve. 

Peel each quarter and slice it into strips lengthwise about ¼ inch thick. Juice the orange to use in salads, and dressings. Or use the juice to make orange whiskey sour or an old-fashioned cocktail.

Boil the Orange Peels

Add peels to a pot, and fill it with just enough water to cover the oranges. Bring to a boil, and simmer for 2-3 mins. Strain the oranges but do not rinse them. Add them back into the pan and repeat the boiling process 2 more times. This will help remove the bitter taste in the pith.

After the repeated boiling process, strain the peels, let them cool and then pat them dry with a paper towel.

Make the Sweet Syrup

Add water and sweetener to a saucepan, and bring it to a boil until all the sweetener has dissolved.

Make a thickener by adding 2-3 tablespoons of the water and sweetener mixture into a small bowl. Add xanthan gum and whisk to blend until it has thickened.

Add the xanthan gum mixture to the sweet water mixture and whisk continuously until all the xanthan gum mixture has dissolved. The sweet water will begin to thicken into a sweet syrup-like texture.

Toss the Orange Peels into the Syrup

Add the dried peels into the syrup and gently stir to coat all the peel strips.

Bring the syrup to a boil, and then simmer, for about 10- 5 minutes, until all the water has evaporated and no mixture runs to the middle when peels are pushed to one side of the pan.

Dry the Candied Orange Peels

Remove the pan from the heat and let the peels cool in the pan for 20 mins or until no they are cold enough to touch.

Transfer the peels to a baking tray lined with parchment paper and dry them in a cool place for at least an hour, until they have hardened. Store them in an airtight container in the fridge.

Ways to use Sugar-Free Candied Orange Peels

• Add to melted Chocolate to make low carb Chocolate Orange Candy Bars
• Add to Indian desserts such as Rutabaga Halwa
• Garnish cocktails that have an orange flavour, such as Orange whiskey sour.
• Add chopped candied peels to a cake or cookie batter.
• Dip the peels in chocolate for a festive treat
• Add chopped peels to bread dough
• Coarsely chop the peels and add them to low-carb trail mix.

How to make Candied Orange Slices

Making candied orange slices is very simple, though it requires a few different steps. You need to use a shallow frying pan to keep them in shape throughout the cooking steps.

Wash and slice the oranges into circles, keeping the peel intact.

Bring a wide shallow pan of water to a boil and add the slices. Boil for about 2-3 mins then drain and carefully drown them in iced water to stop them from overcooking.

Dry them out completely as you would for the peels strips. Follow the same steps to make the sweet syrup mixture but this time make it in a shallow pan.

Once the mixture has thickened, add the orange slices and continue to cook them on medium heat until the syrup has thickened further and all the liquid has evaporated.

Switch off the heat, and cool the oranges while they sit in the sweet syrup until they have become hard. Transfer the slices to a wire rack and let them cool longer for an hour or so. Store in an airtight container in the fridge. 

How to Store Sugar-Free Candied Orange Peel

Store in an air tight container, in the fridge for up to a week. This recipe doesn’t make a lot so may need to make a fresh batch or double up the recipe.

Tips and Variations 

• Make candied lemons and limes
• Use candied orange peel instead of orange zest or orange oil
• Try to use organic Naval oranges as the skins will be free from chemicals
• Boil the peels 3 times to remove the bitterness from the pith

Did you make this recipe?

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