Candied Orange Peel in Syrup
A delightful homemade treat with versatile uses, this candied orange peel in syrup can enhance cakes, teas, or be gifted to loved ones.
Ingredients
Citrus Ingredients
- 4 large large organic oranges Preferably organic to avoid pesticide residues.
- 1 zest zest of 1 lemon Optional, brightens the syrup.
Syrup Ingredients
- 2 cups granulated sugar White sugar gives the brightest syrup; can substitute with coconut sugar.
- 1 cup granulated sugar for blanching Used for blanching the peel.
- 1.5 cups water Filtered water keeps the flavor clean.
- 1 stick cinnamon stick Optional; adds warmth.
- 2 whole cloves or a split vanilla bean Optional; for aromatic depth.
- 1 pinch salt Balances sweetness.
Instructions
Preparation
- Wash and dry the oranges. Cut the peel into 1/4-inch wide strips, removing most of the white pith if preferred.
- Place the peels in a saucepan and cover with cold water. Bring to a boil over high heat, boil for 2 minutes, then drain. Repeat this blanching step two more times.
Cooking
- In the same pan, combine 1 1/2 cups water and 2 cups sugar. Stir over medium heat until the sugar dissolves.
- Add the peels, cinnamon, cloves or vanilla, and a pinch of salt. Bring to a gentle simmer.
- Simmer uncovered for 25–35 minutes, stirring occasionally, until the peels become translucent and the syrup thickens slightly.
- Remove from heat and let cool in the syrup.
- Transfer the peels and syrup to a sterilized jar. Store in the refrigerator for up to 2 weeks.
Notes
For an extra sparkle, toss cooled peels in granulated sugar and let them dry on a wire rack for an hour. This recipe is forgiving, and variations like reducing sugar or adding spices can enhance flavor.