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Candied Orange Peel in Syrup Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://deliciousyum.com/candied-orange-peel-in-syrup-recipe/