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Bowl of homemade candied orange peel in syrup, perfect for desserts

Candied Orange Peel in Syrup

Transform vibrant orange peels into a delightful candied syrup that enhances desserts, cocktails, and more while minimizing waste.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 5 jars
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups thinly sliced orange peel Choose organic oranges for zestier flavor.
  • 2.5 cups sugar Can substitute with coconut sugar for a different flavor.
  • 2 cups water Filtered water ensures purity.
  • 2 tablespoons light honey or corn syrup Choose honey for a floral note.
  • 0.25 teaspoon citric acid Lemon juice can serve as a substitute.
  • 0.5 teaspoon orange blossom water Optional; infuses a delicate floral aroma.

Method
 

Preparation
  1. Score the oranges and peel the strips carefully, ensuring they are about ¼ inch thick.
  2. Optional: Soak the peels overnight in water to reduce bitterness or pre-boil them.
  3. Prepare a canning pot with water to sterilize jars.
Cooking
  1. In a saucepan, combine sugar, water, and honey over medium heat until sugar dissolves.
  2. Add orange peels to the syrup and simmer, stirring minimally.
  3. When syrup reaches 230ºF, dissolve citric acid in a bit of water and add, along with orange blossom water if using.
  4. Use a slotted spoon to place candied peels in jars, cover with syrup, and leave ¼ inch headspace.
  5. Process jars in boiling water bath for 10 minutes.
  6. Let jars cool at room temperature for 24 hours before storing.

Notes

Store in an airtight jar submerged in syrup in the refrigerator for up to a month. Can be frozen for up to a year, leaving headspace in jars.