Candied Orange Peel in Syrup

Candied Orange Peel in Syrup: A Sweet Citrus Treat

Welcome to my kitchen where today we’re diving into the world of candied citrus! This Candied Orange Peel in Syrup recipe transforms simple orange peels into a delightful, glistening treat that’s perfect as a garnish, a sweet snack, or a unique gift. Whether you’re a seasoned canner or new to the process, this recipe is straightforward and promises delicious results. Let’s get started!

Ingredients:

• 2 cups (150 g) thinly sliced orange peel, cut into 1/4″ thick slices
• 2 ½ cups (500 g) sugar
• 2 cups (450 g) water
• 2 tablespoons (42 g) light honey or corn syrup
• 2 tablespoons water
• ¼ teaspoon citric acid
• ½ teaspoon orange blossom water (optional, but it adds a lovely floral hint!)

Directions:

1. Prepare the Peel:
   • Score the orange into wedges and peel off strips. If the pith is extra thick, remove any excess so the peel is approximately 1/4″ thick. Slice crosswise into 1/4″ wide slices. To reduce bitterness, you can optionally soak the peel overnight in water or pre-boil in one or two changes of water.
2. Set Up for Canning (if using):
   • If you’re water-bath canning, set up your canning pot filled with water. The water should cover the jars by at least an inch. Wash jars and lids in hot soapy water and submerge jars in the canning pot to come up to temperature.
3. Cook the Syrup:
   • In a saucepan, combine sugar, 2 cups of water, and honey over medium heat. Once the sugar dissolves, add the orange peel. Bring to a simmer and cook until the syrup reaches 230ºF (about 50 minutes). Keep stirring to a minimum to prevent crystallization.
4. Finish the Syrup:
   • Dissolve the citric acid in 2 tablespoons of water and the orange blossom water (if using). Stir this into the saucepan once the syrup reaches the correct temperature, then remove from heat.
5. Jar the Peels:
   • Using a slotted spoon, divide the peels among the prepared jars, distributing evenly. Fill jars with syrup, ensuring peels are completely submerged, leaving 1/4″ headspace. Wipe rims and secure lids.
6. Process the Jars:
   • Process in a boiling water bath for 10 minutes; remove from heat and let sit for 5 minutes. Then, remove from the water bath and let sit at room temperature for 24 hours before moving.

Preparation Details:

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Calories: 180 kcal per serving
• Servings: 20 servings

Serving Suggestions:

Candied orange peel is incredibly versatile. Enjoy it dipped in dark chocolate for a decadent treat, chopped up in baked goods for added zest, or simply as is for a sweet, citrusy snack.

By making your own candied orange peel, you not only get a tasty product but also reduce food waste by using parts of the orange that are often discarded. Give this recipe a try, and share your experience in the comments or on social media. Happy candying!

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