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1 Candied Orange Peel in Syrup — A Homemade Recipe to Savor

Candied Orange Peel in Syrup — A Homemade Recipe to Savor

Name: Candied Orange Peel in Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 large large organic oranges (Choose unwaxed fruit when possible because you will use the peel.); 1.5 cups granulated sugar (Plus 1/2 cup for blanching water — sugar controls texture and shine.); 1 cup water (For the syrup; plus extra for blanching — filtered water keeps flavors clean.); 0.5 large lemon (Juice only — brightens the syrup and helps preserve color.); 1 vanilla bean vanilla bean (Or 1 teaspoon vanilla extract (optional) — adds a warm note if you like a richer aroma.); 1 pinch salt (Enhances sweetness and balances the syrup.)

Introduction

There are small kitchen moments that smell like memory: the bright, citrusy steam that lifts from a pan, the ribboned orange peels glinting in a sticky syrup, and the soft click of a jar lid sealing in something homemade and honest. This Candied Orange Peel in Syrup is one of those cozy favorites I make when I want to slow down and make the day feel a little more festive. In the first 100 words you get the idea — it’s an indulgent treat that doubles as a thoughtful gift and a perfect finish to a comforting dinner or quick family meal. If you need inspiration for the rest of your evening, try pairing it with a list of 24 simple dinner ideas to keep the mood homey and relaxed.

Why You’ll Love This Recipe

– It transforms ordinary orange peels into a sweet, glossy jewel that tastes like sunshine and nostalgia.
– Makes a thoughtful edible gift — jar it and share warmth with neighbors and friends.
– Versatile: spoon into desserts, stir into tea, or serve with cheese and baked goods.
– Easy to make with pantry staples; the simmer time is restful rather than fussy.
– A cozy homemade recipe that feels festive without being complicated — perfect after a comforting dinner or as an indulgent treat at holidays.

Ingredients with Notes for Candied Orange Peel in Syrup

– 4 large organic oranges — choose unwaxed fruit when possible because you will use the peel.
– 1 1/2 cups granulated sugar plus 1/2 cup for the blanching water — sugar controls texture and shine.
– 1 cup water (for the syrup) plus extra for blanching — filtered water keeps flavors clean.
– 1/2 lemon, juice only — brightens the syrup and helps preserve color.
– 1 vanilla bean or 1 teaspoon vanilla extract (optional) — adds a warm note if you like a richer aroma.
– Pinch of salt — enhances sweetness and balances the syrup.

Substitutions and notes:

If you prefer less sugar, reduce granulated sugar by up to 25 percent, but expect a slightly softer syrup.
For a spiced variation, add a cinnamon stick or a few cloves while simmering.
If you want a healthy option with less sugar, try a light syrup (reduce sugar and simmer more slowly) or use a natural sweetener like honey toward the end — texture will change.

You might enjoy this sweet finish alongside an easy dessert like a 3-ingredient chocolate mousse for a contrast of bright and rich flavors.

Prep and Cook Time

– Prep time: 15 minutes (peeling and blanching)
– Cook time: 25–35 minutes (simmering until syrupy)
– Total time: about 45 minutes

This isn’t a hurry-up recipe. The prep is quick, and the simmering is where patience pays off — you’ll be rewarded with peels that are tender, glossy, and perfumed with citrus.

Step-by-Step Cooking Instructions for Candied Orange Peel in Syrup

1. Wash and peel the oranges: Using a vegetable peeler or a paring knife, remove the orange zest in wide strips, avoiding as much of the bitter white pith as you can. Trim any thick pithy sections with a knife.
2. Blanch the peels: Place peels in a saucepan, cover with cold water, and bring to a boil. Drain. Repeat this blanching step two more times (three total) to mellow bitterness; this is when your kitchen begins to smell bright and clean.
3. Make the syrup base: In the same pot, combine 1 cup water and 1 1/2 cups sugar. Stir over medium heat until the sugar dissolves. Add the blanched peels, the lemon juice, and the vanilla bean or extract if using.
4. Simmer low and slow: Reduce heat to a gentle simmer. Cook uncovered for 20–30 minutes, stirring occasionally, until the syrup is glossy and slightly thickened and the peels are translucent and tender. You’ll notice the syrup cling to a spoon — that’s the moment.
5. Cool and jar: Remove from heat and let cool slightly. Transfer peels and syrup to sterilized jars, leaving a little headspace. Seal and refrigerate for up to 2 weeks, or process in a hot-water bath for longer shelf life. The syrup will deepen in flavor after a day or two — patience is rewarded.

For a quick family meal pairing that uses similar bright flavors, consider something fast and savory like a 30-minute beef and broccoli stir fry and save the peels for dessert.

Tips and Variations

– Zest lovers: Reserve some finely grated orange zest and fold it into whipped cream to serve with the peels.
– Spiced version: Add 1 cinnamon stick and 2 star anise during simmering for a holiday twist.
– Chocolate-dipped peels: Dry the peels on a rack, then dip half in dark chocolate for an indulgent treat.
– Low-sugar swap: Use a light syrup by reducing sugar and simmering longer to concentrate flavors, or add a splash of honey at the end for complexity.
– Decorative gift jars: Tie a label and twine around a jar for a heartfelt homemade gift.

Serving Ideas

– Serve a few strips with a cheese plate — bright citrus cuts through rich, creamy cheeses.
– Chop and fold into plain yogurt or whipped cream for a festive topping.
– Use as a garnish for cakes, panna cotta, or ice cream for a jewel-like finish.
– Steep a strip in hot tea for a fragrant citrus infusion.
– These peels shine at holiday gatherings, afternoon tea, or as a tiny luxury after a comforting dinner.

Storage and Reheating

– Refrigerate in a sealed jar for up to 2 weeks. The syrup will intensify and become more harmonious after a day.
– For long-term storage, process jars in a hot-water bath for 10–15 minutes and store unopened in a cool, dark place for several months.
– To warm, spoon peels and a little syrup into a small saucepan and gently heat — this makes a lovely warm topping for pancakes or bread pudding.

Chef’s Pro Tips

1. Use organic, unwaxed oranges when possible — the flavor is cleaner and safer since you use the peel.
2. Don’t skip the triple blanching — it removes bitterness and gives you that translucent elegance.
3. Simmer gently; a rolling boil will toughen peels and cloud the syrup.
4. Sterilize jars and lids if you plan to store long-term; fresh peels are delightful but safety matters.
5. Taste as you go — a squeeze of lemon at the end can brighten a syrup that feels too sweet.

FAQs

Q: Can I use grapefruit or lemon instead of orange?
A: Yes. Grapefruit peels are a bit more bitter and may need extra blanching. Lemon peels are brighter and work wonderfully with slightly less sugar.

Q: Is there a vegan option?
A: The basic recipe is already vegan since it uses sugar and water. For chocolate-dipped peels, choose vegan chocolate.

Q: How long will these keep in the fridge?
A: Stored in a sealed jar, they keep up to two weeks refrigerated. Hot-water-bath processed jars last several months.

Q: Can I freeze candied peels?
A: You can freeze them in syrup in airtight containers for up to three months. Thaw in the refrigerator.

Q: Can I reduce sugar for a healthier option?
A: Yes, but texture and preservation will change. Consider a lighter syrup or adding a natural sweetener like honey at the end.

Conclusion

When I think of small celebrations held around an ordinary table, it’s recipes like Candied Orange Peel in Syrup that come to mind — humble to make, glorious to eat, and generous to share. This cozy favorite sits beautifully between a quick family meal and a festive dish, and it’s a warm reminder that the best treats are often those we make with a little time and a lot of love. For another take and extra inspiration, visit the original version at Candied Orange Peel in Syrup | Love and Olive Oil.