The Zesty Magic of Candied Orange Peel in Syrup Recipe

Sweet candied orange peel revolutionizes ordinary citrus into a luxurious delicacy that tantalizes taste buds with vibrant, sugary intensity.

Mediterranean culinary traditions have long celebrated this delightful confection as a testament to resourceful cooking.

Zesty orange rinds undergo a magical metamorphosis through careful preparation, rendering them tender and irresistibly glossy.

Cooks familiar with preserving techniques understand how simple ingredients can create extraordinary culinary experiences.

The intricate process of candying involves multiple steps that carefully balance sugar concentration and fruit texture.

Delicate citrus membranes absorb syrupy sweetness, creating a sophisticated treat that bridges rustic tradition and gourmet elegance.

Professional and home chefs alike appreciate this versatile confection’s ability to elevate desserts and provide a sophisticated garnish.

The Sweet Side of Candied Orange Peel in Syrup

• Burst of Citrusy Delight: Enjoy a vibrant, sweet-tangy flavor explosion that transforms ordinary orange peels into a gourmet treat bursting with intense citrus notes.
• Master Preservation Technique: Learn an artisan canning method that transforms simple ingredients into a shelf-stable, luxurious delicacy perfect for gifting or personal indulgence.
• Versatile Culinary Gem: Use these candied peels as a sophisticated garnish for desserts, cocktails, or enjoy them as a standalone sweet snack that elevates any culinary experience.

What’s Needed for Candied Orange Peel in Syrup

• Orange: Fresh, ripe oranges with vibrant, unblemished skin and good aroma for the best candied peel flavor.

• Sugar, Honey: Natural sweeteners that create a rich, glossy syrup and balance the orange peel's bitterness.

• Water: Helps dissolve sugar and create the syrup base.
• Citric Acid: Adds brightness and helps preserve the candied peels.
• Orange Blossom Water: Optional ingredient that provides delicate, floral undertones to the syrup.

• Jars, Lids: Clean, sterilized glass containers for storing and preserving the candied orange peels.

Making Syrupy Candied Orange Peel at Home

Step 1: Prepare Oranges

Grab fresh, vibrant oranges and wash them thoroughly. Gently score the oranges into wedges, carefully peeling off strips. If the white pith looks thick, trim it down so the peel is about 1/4 inch thick. Slice the peels crosswise into 1/4 inch wide strips.

Step 2: Soften Orange Peels

• Soak peels in cold water overnight
• Pre-boil peels in fresh water, changing water once or twice

Step 3: Set Up Canning Station

• Large canning pot
• Clean glass jars with lids
• Slotted spoon
• Jar tongs

Fill the canning pot with water, ensuring it covers jars by at least one inch. Wash jars and lids in hot, soapy water. Submerge jars in the pot and heat water until it’s nearly boiling.

Step 4: Create Sweet Syrup

• Granulated sugar
• Water
• Honey

Heat over medium temperature, stirring until sugar dissolves completely. Add orange peels and bring to a gentle simmer. Cook slowly, stirring minimally to prevent sugar crystallization. Continue cooking until syrup reaches 230°F (about 50 minutes).

Step 5: Enhance Flavor

• Citric acid
• Water
• Orange blossom water (optional)

Stir this mixture into the hot syrup, then remove from heat.

Step 6: Jar The Candied Peels

Using a slotted spoon, transfer orange peels into sterilized jars. Distribute evenly between 3 six-ounce jars or 2 eight-ounce jars. Pour syrup over peels, ensuring they’re completely covered. Leave 1/4 inch headspace at the top.

Step 7: Process And Store

Wipe jar rims clean and secure lids. Process jars in boiling water bath for 10 minutes.

Helpful Pointers for Candied Orange Peel in Syrup

• Prep Perfectly: Remove as much white pith as possible to reduce bitterness and achieve a cleaner, more refined candied orange peel texture.
• Control Sweetness: Adjust sugar levels to match your preference, but maintain the syrup's consistency for proper preservation and flavor balance.
• Prevent Crystallization: Minimize stirring during cooking and ensure sugar completely dissolves to create a smooth, glossy syrup.
• Enhance Flavor: Experiment with additional spices like cinnamon or vanilla bean during the simmering process to create unique taste variations.
• Storage Wisdom: Store processed jars in a cool, dark place and consume within 6 months for optimal flavor and texture preservation.

Save and Reheat Candied Orange Peel Like a Pro

• Refrigeration: Store candied orange peels in their original syrup within sealed glass jars for up to 2 months in the refrigerator. Keep peels completely submerged in syrup to maintain texture and prevent drying.
• Room Temperature: Preserve unopened canned jars in a cool, dark pantry for 12-18 months. Once opened, consume within 2 weeks and always refrigerate.
• Reheating: Gently warm peels in their syrup using a microwave or stovetop at low temperature. Avoid high heat to prevent caramelization or burning of the delicate sugars.

Matching Candied Orange Peel with Meals and Sweets

• Craft Sweet Wine Companions: Pair this candied orange peel with a crisp dessert wine like Sauternes or moscato. These sweet wines complement the citrusy syrup, creating a luxurious taste experience that dances on your palate.
• Elevate Cheese Plate Perfection: Serve these candied peels alongside creamy goat cheese or aged pecorino. The bright, sweet citrus cuts through the richness of the cheese, offering a delightful contrast that will impress any gathering.
• Design Cocktail Magic: Chop these candied peels and use as a garnish for old fashioned cocktails or champagne-based drinks. The syrupy, zesty bits add a gourmet touch and unexpected depth to classic cocktail recipes.
• Boost Breakfast Brilliance: Sprinkle chopped candied orange peels over Greek yogurt or fold into morning pancake batter. Their sweet, intense citrus flavor transforms ordinary breakfast into a gourmet morning treat.

Candied Orange Peel Variations Worth Trying

• Spicy Citrus Infusion: Add a pinch of red pepper flakes or a small piece of fresh ginger during the syrup cooking process for a warm, zesty kick that complements the sweet orange peel.
• Lavender Citrus Blend: Incorporate dried lavender buds during the simmering stage to create an aromatic, floral undertone that elevates the traditional candied orange peel recipe.
• Bourbon-Soaked Citrus Treat: Replace a portion of water with bourbon or rum during syrup preparation, infusing the orange peel with a rich, complex alcoholic essence that adds depth to the final preserve.
• Vanilla Bean Elegance: Split and scrape a vanilla bean into the syrup while cooking, introducing a luxurious, smooth flavor that perfectly complements the bright citrus notes of the orange peel.

Candied Orange Peel in Syrup Recipe

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4.6 from 17 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Candied orange peel from Mediterranean traditions offers a sweet, tangy delicacy steeped in citrusy heritage. Rich with zesty flavor and delicate texture, this treat will transport your senses to sunny Italian and Spanish kitchens.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (150 g) orange peel, thinly sliced into ¼” thick slices
• 2 ½ cups (500 g) sugar
• 2 cups (450 g) water

Sweeteners and Flavor Enhancers:

• 2 tablespoons (42 g) light honey or corn syrup
• 2 tablespoons water

Optional Flavor Components:

• ¼ teaspoon citric acid
• ½ teaspoon orange blossom water

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Instructions

1. Carefully slice oranges into wedges and delicately remove the peels, ensuring the pith is trimmed to approximately 1/4″ thickness. Slice the peels crosswise into 1/4″ wide strips.
2. Optional: Soak the orange peels in water overnight or pre-boil them to reduce bitterness, changing water if necessary.
3. Prepare the water-bath canning setup by filling a large pot with water, ensuring it covers the jars by at least an inch. Thoroughly clean jars and lids with hot soapy water, then submerge jars in the pot to gradually bring them to temperature.
4. In a saucepan, combine sugar, water, and honey over medium heat. Once sugar completely dissolves, add the orange peels and bring to a gentle simmer.
5. Cook the mixture, minimizing stirring to prevent sugar crystallization, until the syrup reaches 230ºF, which typically takes around 50 minutes.
6. In a separate small bowl, dissolve citric acid in water and orange blossom water. Carefully stir this mixture into the simmering syrup, then remove from heat.
7. Using a slotted spoon, transfer the candied peels evenly among sterilized jars (either 3 6oz or 2 8oz containers).
8. Pour the hot syrup over the peels, ensuring they are completely submerged. Leave 1/4″ headspace at the top of each jar.
9. Wipe the jar rims clean and securely attach the lids.
10. Process the jars in a boiling water bath for 10 minutes. After removing from heat, let the jars sit in the water for an additional 5 minutes.
11. Remove jars from the water bath and allow them to rest at room temperature for 24 hours before storing or moving.

Notes

• Precision matters when preparing orange peels by scoring and slicing them uniformly to ensure consistent texture and flavor absorption.
• Soaking or pre-boiling helps reduce bitterness, creating a more delicate and refined candied orange peel with smoother taste profile.
• Careful sugar syrup management prevents crystallization, requiring minimal stirring and monitoring temperature precisely at 230ºF for perfect candying.
• Adding citric acid and optional orange blossom water enhances complexity, providing bright, sophisticated flavor notes to the preserved peels.
• Proper canning technique ensures food safety and extended shelf life, with sterilized jars and water bath processing critical for preservation.
• Store finished candied orange peels in cool, dark place and consume within several months for optimal taste and texture quality.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 341
• Sugar: 88 g
• Sodium: 2 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 88 g
• Fiber: 1 g
• Protein: 0 g
• Cholesterol: 0 mg