If you love the bright, tangy zest of oranges and enjoy a touch of sweetness that lingers on your tongue, then you are going to adore this Candied Orange Peel in Syrup Recipe. It takes humble orange peels and transforms them into a luscious, glossy treat soaked in fragrant syrup, perfect for snacking, garnishing desserts, or adding that extra zing to your favorite recipes. This recipe masterfully balances the natural bitterness of the peel with just the right amount of sweetness, creating a versatile delicacy that feels both nostalgic and refreshingly elegant.
Ingredients You’ll Need
The beauty of this Candied Orange Peel in Syrup Recipe lies in its simplicity and how each ingredient plays a role in crafting that perfect balance of flavor, texture, and aroma. From the slight floral hint of orange blossom water to the smooth sweetness of honey or corn syrup, every component is essential.
- Orange Peel (2 cups / 150 g, thinly sliced): Fresh orange peels bring vibrant citrus oils and natural zest for brightness.
- Sugar (2 ½ cups / 500 g): The primary sweetener that creates the syrup and gives the peel that shiny, sticky coating.
- Water (2 cups / 450 g): Helps dissolve the sugar and infuses the peel during simmering.
- Light Honey or Corn Syrup (2 tablespoons / 42 g): Adds a subtle depth of sweetness and prevents crystallization for a smoother syrup.
- Additional Water (2 tablespoons): Used to dissolve the citric acid evenly.
- Citric Acid (¼ teaspoon): Balances sweetness and preserves the bright citrus flavor without bitterness.
- Orange Blossom Water (½ teaspoon, optional): A delicate floral aroma that enhances the orange essence beautifully.
How to Make Candied Orange Peel in Syrup Recipe
Step 1: Prepare the Orange Peel
Start by scoring the orange into wedges and carefully peeling off the strips of peel. If the white pith is thick, trim it down to about 1/4 inch thick slices to ensure tenderness without overwhelming bitterness. For a milder flavor, you can choose to soak the peel overnight in water or pre-boil them in a couple of water changes to soften and reduce any harshness.
Step 2: Prepare for Water-Bath Canning (Optional but Recommended)
If you plan to preserve your candied orange peel in syrup for later enjoyment, set up a canning pot with enough water to cover jars by at least an inch. Wash your jars and lids thoroughly, then warm them in the pot until the water is almost boiling. This step ensures proper sterilization and extends shelf life.
Step 3: Cook the Syrup and Orange Peel
In a saucepan over medium heat, combine the sugar, water, and honey or corn syrup. Stir the mixture until the sugar dissolves completely. Add the prepared orange peel to the syrup and bring it to a gentle simmer. Let it cook for about 50 minutes, stirring minimally to prevent sugar crystals from forming. The syrup should reach 230ºF, thickening and glazing the peel beautifully.
Step 4: Add Citric Acid and Orange Blossom Water
Dissolve the citric acid in 2 tablespoons of water along with the orange blossom water if you’re using it. Stir this mixture gently into the hot syrup once it has reached the desired temperature, then remove the saucepan from heat. This infusion brightens the flavors and prevents the syrup from becoming overly cloying.
Step 5: Jar the Candied Orange Peel
Using a slotted spoon, transfer the candied peel evenly into your sterilized jars—about three 6-ounce jars or two 8-ounce jars. Pour the syrup over the peel, making sure everything is submerged and leaving about a 1/4 inch of headspace. Wipe the rims clean and secure the lids.
Step 6: Process in Water Bath
Process the sealed jars in a boiling water bath for 10 minutes to ensure safe preservation. Remove the jars and let them sit for 5 minutes, then carefully take them out and allow them to cool at room temperature for 24 hours before moving or storing.
How to Serve Candied Orange Peel in Syrup Recipe
Garnishes
Candied orange peel, beautifully glossy and bursting with citrus flavor, makes a fabulous garnish to lift the look and taste of desserts. Use slices to adorn cakes, tarts, or even cocktails for a sophisticated, colorful pop. Their sweet-tart balance adds flavor and elegance to any plate.
Side Dishes
Pairing your candied orange peel with cheeses or charcuterie boards invites a playful contrast between sweet and savory. They also complement baked brie or fresh ricotta wonderfully. Besides, offering these peels alongside spiced nuts or chocolates elevates your snack spread to festive perfection.
Creative Ways to Present
For a unique twist, rinse candied peel pieces in warm water to reduce syrup stickiness, then dip them in dark chocolate for a candy treat your friends will rave about. You can also chop them finely to mix into holiday cookies, biscotti, or salad dressings, infusing subtle citrus notes wherever you prefer.
Make Ahead and Storage
Storing Leftovers
Store any leftover peeled and syrup-soaked slices in an airtight container in the refrigerator. They will keep their tender texture and vibrant flavor for up to two weeks. This makes them perfect to have on hand for last-minute dessert touches or for everyday indulgence.
Freezing
If you want to stock up, candied orange peel in syrup freezes well. Place the jars or containers into the freezer but make sure to leave room for expansion. When thawed gently in the fridge, they retain their amazing texture and flavor without any noticeable changes.
Reheating
Warm your candied orange peel slightly before serving by placing the jar in a bowl of warm water or microwaving briefly in a microwave-safe dish. This brings the syrup back to its glossy liquid state, making it easier to drizzle or spread over your recipes.
FAQs
Can I use other citrus peels for this recipe?
Absolutely! While this Candied Orange Peel in Syrup Recipe shines with oranges, you can also try lemons or grapefruits. Just adjust the bitterness by soaking or boiling longer if needed.
Why should I add honey or corn syrup?
The addition of honey or corn syrup helps prevent the sugar from crystallizing, ensuring a smooth, shiny syrup that perfectly coats the peel without graininess.
Is it necessary to water-bath can the jars?
Water-bath canning is recommended if you want your candied orange peel to store safely at room temperature for an extended period. Otherwise, keep the jars refrigerated and use them within a couple of weeks.
Can I skip the citric acid?
You can skip citric acid, but it plays an important role in balancing sweetness and preserving the bright citrus flavor. Without it, your syrup might taste overly sweet or dull over time.
How thick should the orange peels be sliced?
Slice the orange peel about 1/4 inch thick. This thickness is ideal for the peel to become tender without being overly chewy or tough after candying.
Final Thoughts
Making this Candied Orange Peel in Syrup Recipe is like capturing sunshine in a jar. It’s an easy yet impressive way to preserve the vibrant zing of oranges, creating a sweet treat you can use in so many joyful ways. Once you try it, I bet it will become one of your kitchen staples for adding a little sparkle to everyday moments or special celebrations alike. Do yourself a favor and give it a go—you won’t regret it!
PrintCandied Orange Peel in Syrup Recipe
Delight in the sweet and tangy flavors of homemade Candied Orange Peel in Syrup. Thinly sliced orange peels are simmered gently in a luscious syrup made with sugar, honey, and a touch of citric acid to balance the sweetness. This preserved treat, optionally scented with orange blossom water, is perfect as a garnish, snack, or ingredient in desserts. The recipe includes a water-bath canning step for safe storage and long shelf life.
- Prep Time: 20 minutes plus optional overnight soak
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes plus optional soaking and 24 hours resting
- Yield: 3 jars of 6 ounces or 2 jars of 8 ounces
- Category: Preserves
- Method: Stovetop
- Cuisine: International
Ingredients
Orange Peel
- 2 cups / 150 g thinly sliced orange peel, cut into 1/4″ thick slices
Syrup
- 2 ½ cups / 500 g sugar
- 2 cups / 450 g water
- 2 tablespoons / 42 g light honey or corn syrup
Additional Ingredients
- 2 tablespoons water
- ¼ teaspoon citric acid
- ½ teaspoon orange blossom water, optional
Instructions
- Prepare Orange Peel: Score the oranges into wedges and peel off strips of the peel. Remove any extra thick pith to ensure the peel is about 1/4″ thick. Then, slice the strips crosswise into 1/4″ wide slices. Optionally, soak the peel overnight in water or pre-boil it with one or two changes of water to soften and reduce bitterness.
- Prepare for Water-Bath Canning (Optional): If you plan to preserve the candied peel, set up a water-bath canning pot filled with water that covers jars by at least an inch. Wash jars and lids in hot soapy water and submerge them in the pot to warm up while you cook the peel.
- Cook Syrup and Orange Peel: In a medium saucepan over medium heat, combine sugar, water, and honey or corn syrup. Stir until the sugar dissolves completely, then add the prepared orange peel. Bring the mixture to a simmer and cook, stirring minimally to avoid crystallization, until the syrup reaches 230ºF (112ºC), about 50 minutes.
- Add Flavor and Acid: Dissolve the citric acid in 2 tablespoons of water and mix in the orange blossom water if using. Stir this into the hot syrup and then remove the saucepan from the heat.
- Jar the Candied Peel: Using a slotted spoon, transfer the orange peel slices evenly into sterilized jars (either three 6-ounce jars or two 8-ounce jars). Pour the hot syrup over the peels ensuring they are fully submerged, leaving approximately 1/4″ headspace. Wipe rims clean and seal with lids securely.
- Process the Jars: Place the filled jars in the boiling water bath and process for 10 minutes. Remove jars from the water bath and let them sit for 5 minutes in the pot before transferring them to room temperature to cool. Allow the jars to rest undisturbed for 24 hours before moving or storing.
Notes
- Soaking or pre-boiling the orange peel reduces bitterness and softens the texture.
- The syrup temperature of 230ºF ensures the right candy consistency without crystallizing.
- Processing in a boiling water bath extends shelf life and makes the product shelf-stable.
- Orange blossom water is optional but adds a fragrant floral note to the syrup.
- Store sealed jars in a cool, dark place for up to 6 months.
