Candied Orange Peel in Syrup
This cozy homemade recipe transforms ordinary orange peels into sweet, glossy jewels, perfect for gifts and desserts alike.
Ingredients
Main 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.
Instructions
Preparation
- 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.
- 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.
- 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.
Cooking
- 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.
- Cool and jar: Remove from heat and let cool slightly. Transfer peels and syrup to sterilized jars, leaving a little headspace. Seal and refrigerate or process in a hot-water bath.
Notes
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 several months.