Orange Sugar
I love using orange sugar in my summer baking. It adds a bright citrus flavor to cookies, cakes, muffins, and even drinks without changing the texture. Best of all, you can make this simple pantry staple in less than 10 minutes with just two ingredients, and it keeps well for months.
Why you will love orange sugar
- Orange sugar adds an amazing orange flavor. It’s perfect as a topping on your favorite sourdough muffin recipe or quick bread, or for rolling your sugar cookies in for extra crunch and flavor.
- It is super easy to make at home. All you need is an orange and sugar.
- Perfect for using up leftover oranges. I like to make orange sugar or candied orange peel when a recipe calls for fresh orange juice. This way, I use up the whole orange.
Ingredients you will need
Oranges: Make sure you buy fresh oranges to get the best flavor. I also like to buy organic oranges when I use the zest. This recipe also works with tangerines, clementines, and blood oranges! If you love citrus flavors as much as I do, I highly recommend you try my recipe for lemon sugar next!
Sugar: To make orange sugar, you want to use granulated sugar. The larger crystals help to get all the flavor out of the zest.
What other types of sugar can I use?
Powdered sugar: If you need powdered orange sugar to decorate a cake or make an orange glaze, you can use powdered sugar instead of granulated sugar. This is a quick method, but the flavor will be less strong. To get the most flavor out of the zest, I like to add the sugar and orange peel to a food processor and pulse until the sugar crystals are fine. You can put it through a sieve to get any lumps out.
Coconut sugar: If you don’t want to use granulated or white sugar, coconut sugar is a great substitute. Coconut sugar also adds a mild tropical flavor that pairs beautifully with a lot of orange recipes.
Brown sugar: I LOVE the combination of oranges and caramel. That is why I like to use brown sugar to make orange sugar for my fall bakes. This makes it super easy to add a touch of orange to cookies and cakes.
How to make orange sugar
Before you begin, thoroughly clean your oranges to remove as much dirt as possible. I like to do this in a large bowl with cold water. Make sure the oranges are completely dry before you zest them. Use an orange zester or a fine grater and only use the orange part. The white part of the peel is very bitter, and we don’t want that in our sugar.
Add the zest to your sugar. You can do this in a food processor or mix it by hand.
If you make it by hand, you want to massage the zest into the sugar with your fingers. This process extracts the oils of the peel, and that’s what makes the orange sugar so fragrant. It will only take about 5 minutes.
My favorite ways to use orange sugar
You can use orange sugar anywhere you would normally use granulated sugar for a hint of fresh orange flavor. Stir it into your morning tea or coffee, sprinkle it over oatmeal, pancakes, waffles, or fresh fruit, or use it to finish sourdough sugar cookies and cakes. It is also delicious on top of muffins and scones before baking, adding a lightly crisp texture and a burst of citrus flavor.
I especially love using orange sugar in citrus desserts. Try replacing some of the sugar in my lemon bundt cake for an orange twist. It is also wonderful sprinkled over my Sourdough lemon poppy seed muffins before they go into the oven.
If you enjoy the classic combination of orange and chocolate, try rolling the dough for my sourdough chocolate cookies in orange sugar before baking. You can even add it to the glaze for my sourdough bundt cake for an extra layer of citrus flavor.
4 tips to get the best results
- Use only the orange zest. Avoid the white pith underneath the peel, as it can add a bitter taste. A microplane zester makes it easy to remove just the flavorful outer layer.
- Choose fresh, fragrant oranges. The natural oils in the zest are what give orange sugar its bright citrus flavor, so ripe, aromatic oranges will produce the best results.
- Rub the zest into the sugar. Use your fingertips to massage the orange zest into the sugar for a minute or two. This releases the citrus oils, creating a stronger orange flavor.
- Let it sit before using. For the most intense flavor, store the orange sugar in an airtight container for at least 24 hours before using it. The sugar will absorb the orange oils and become more fragrant over time.
Frequently asked questions
Orange sugar is a flavored sugar made by combining granulated sugar with fresh orange zest. The citrus oils from the zest infuse the sugar with a bright orange flavor, making it perfect for baking, drinks, and desserts.
When stored in an airtight container in a cool, dry place, orange sugar can last for several months. If you use fresh zest, make sure the sugar is completely dry before long-term storage to prevent clumping or mold.
Yes. Orange sugar can replace regular sugar in many baking recipes to add a subtle orange flavor. It works especially well in cookies, cakes, quick breads, muffins, and sweet toppings.
Yes. While fresh orange zest provides the strongest flavor, dried orange peel can also be used to make orange sugar. Simply mix the dried peel with sugar and allow it to infuse for several days before using.
Storage
Once your orange sugar is completely dry, transfer it to an airtight jar or container and store it at room temperature. Keep it in a cool, dry spot away from direct sunlight, such as a pantry or kitchen cupboard.
Orange sugar will keep well for up to 6 months, although the bright citrus flavor is at its best during the first few months. If you notice any small clumps forming, simply break them up with a spoon or give the jar a good shake before using.
more of our favorite pantry staples to make from scratch
Orange Sugar
Ingredients
- 1 cup granulated sugar
- 3 tablespoons orange zest
Instructions
- Wash and dry your orange.
- Zest your orange with a fine grater. Make sure not to use the white part of the peel.
- Add the sugar and orange zest to a bowl.
- Rub the zest into the sugar with your fingers. This takes about 2-5 minutes.
- Let the orange sugar dry and transfer it to an airtight container.
Notes
- Only zest the bright orange outer peel. Avoid the white pith underneath, which can make the sugar taste bitter.
- Rub the orange zest into the sugar with your fingertips for about a minute. This releases the citrus oils and gives the sugar the best flavor.
- If the sugar feels damp after mixing, spread it out on a plate or baking sheet and let it dry completely before storing.
- For the strongest orange flavor, let the sugar sit in an airtight container for at least 24 hours before using.
- Store orange sugar in an airtight container at room temperature for up to 6 months. If it clumps, simply break it apart with a spoon before using.
