Candied Orange Peel in Syrup — A Small, Luminous Treat
Introduction
The steam that rises from a pot of simmering sugar and bright orange peels is one of those home smells that wraps around you like a soft blanket. This Candied Orange Peel in Syrup is exactly that: a tiny, luminous piece of sunshine you can hold in your hand. The scent is citrusy, warm, and a little caramelly; the texture—chewy with a glossy syrup coating—makes it feel indulgent yet simple. I picture a plate at the family table, hands reaching in between stories, or a jar tucked into a holiday gift box. If you ever need a cozy favorite that feels like a homemade recipe passed down from someone who loved to bake, this is it. And if you like quick family meals and small sweet finishes, try pairing this ritual with savory dishes — or save a spoonful of syrup to drizzle on desserts. For weekday inspiration, I sometimes follow this treat with a speedy dinner like 10-minute honey garlic shrimp to keep things moving and joyful.
Why You’ll Love This Recipe
- It transforms modest ingredients into an indulgent treat that feels festive and special.
- The process is meditative: peel, blanch, simmer, and watch the peels turn translucent.
- It stores beautifully — perfect for gifts, garnishes, or an after-dinner nibble.
- Ready to enjoy in a few hours, with minimal active work, making it a cozy option for both quick family meals and holiday baking projects.
- You can scale it up for a crowd or make a small batch for a quiet evening.
Ingredients with Notes (for Candied Orange Peel in Syrup)
- 4 large oranges — choose firm, thin-skinned oranges for easy peeling; organic if you can, since we use the peel.
- 1 cup granulated sugar (plus 1/2 cup for coating) — use fine sugar for an even syrup.
- 1/2 cup water (for syrup) — filtered water keeps flavors pure.
- 1/2 teaspoon vanilla extract (optional) — adds warmth and depth.
- Pinch of salt — brightens the sweetness.
- Optional spices: 1 small cinnamon stick or a few cloves for a festive twist.
Substitutions and notes: swap part of the granulated sugar for honey for a different floral sweetness, or use a simple syrup made with cane sugar for a clearer finish. If you prefer a healthier option, reduce the sugar and use a light dusting of sugar only on the peels.
Prep and Cook Time
- Prep time: 15 minutes (peeling and blanching)
- Cook time: 30–40 minutes (simmering and glazing)
- Total time: 1 hour to 2 hours (including cooling and resting)
This is a quick family project in terms of hands-on time, but it rewards patience — the peels become tender and glossy the longer they rest in the syrup.
Step-by-Step Cooking Instructions for Candied Orange Peel in Syrup
- Wash the oranges thoroughly and slice off the ends. Using a sharp knife, cut the peel into 1/2-inch wide strips, removing as much of the white pith as possible for a less bitter result.
- Place the peels in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then drain. Repeat this blanching step two more times to mellow bitterness; you will notice the peels soften and the water loses its cloudiness.
- After the final blanch, drain the peels and return them to the pan. Add 1 cup sugar and 1/2 cup water, plus the pinch of salt and optional spices. Stir to combine.
- Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered for 30–40 minutes, stirring occasionally. You will notice the syrup reducing and the peels turning translucent. This is when your kitchen starts smelling incredible.
- Once the syrup has thickened to a glossy consistency and the peels are translucent, remove from heat and let cool slightly. If using vanilla, stir it in now.
- Using a slotted spoon, transfer peels to a cooling rack set over a baking sheet to catch drips. Sprinkle with the additional 1/2 cup sugar while still tacky if you like a sugared finish.
- Let the peels dry for several hours or overnight until tacky but not wet. Store in an airtight jar with layers separated by parchment if needed. Don’t discard the leftover syrup — it’s wonderful drizzled over yogurt, pancakes, or a steaming mug of tea.
Tips and Variations
- For a festive dish, add cinnamon or star anise to the syrup while simmering.
- For a more refined finish, dip ends in dark chocolate once the peels are fully dry.
- To make a healthy option, reduce sugar amounts and use the syrup sparingly as a garnish.
- Try different citrus: grapefruit or tangerine peels work well, though adjust blanching to reduce bitterness.
- Make it vegan-friendly by avoiding honey swaps and using plant-based sugars only.
Serving Ideas
- Serve a small bowl of Candied Orange Peel in Syrup as an indulgent treat after a comforting dinner or as part of a festive brunch spread.
- Use the peels to garnish cocktails, hot toddies, or a cozy cup of tea on a cold evening. For a full meal pairing, a savory main like 30-minute garlic butter chicken thighs keeps the night simple and satisfying.
- Gift jars during the holidays: tie with twine and a handwritten note for a homemade feel.
- Sprinkle chopped peels over ice cream or fold into muffins for a citrusy surprise.
Storage and Reheating
- Room temperature: store in an airtight container for up to 2 weeks.
- Refrigerator: keeps up to 1 month if you like a chilled treat.
- Freezing: peels can be frozen in airtight bags for up to 3 months; thaw in the fridge.
- Reheating syrup: warm gently on the stove or microwave a small amount to drizzle over desserts. Avoid boiling the syrup again — gentle heat preserves the glossy finish.
Chef’s Pro Tips
- Remove as much white pith as possible to avoid bitterness; a vegetable peeler can help with thin strips.
- Be patient with the simmer — low and slow gives the best translucent peels and a clear syrup.
- Save and use the syrup: it’s a flavorful simple syrup for drinks or desserts.
- Dry the peels overnight on a rack for the best texture before sugaring or dipping in chocolate.
- Use a candy thermometer if you want precise syrup consistency; aim for a light coating that clings to the peels.
FAQs
Q: Can I use lemon or grapefruit peels instead of orange?
A: Yes. Lemon peels will be tarter and brighter; grapefruit is more bitter, so extend blanching and maybe add a bit more sugar.
Q: Is there a sugar-free version?
A: You can reduce sugar but the traditional candied texture relies on sugar for preservation and mouthfeel. Try using a sugar substitute cautiously and test a small batch first.
Q: How do I make the peels less bitter?
A: Blanch the peels in boiling water at least three times, changing the water each time. Removing excess pith also helps.
Q: Can I make this ahead for holiday gifts?
A: Absolutely. Store in airtight jars and they will last up to a month; the syrup keeps well and can be bottled too.
Q: What if my syrup crystallizes?
A: Warm it gently and stir until it smooths, or add a splash of water and heat briefly.
Conclusion
If you make this Candied Orange Peel in Syrup, you’ll end up with something that feels both humble and celebratory — a little jar of brightness to share with family and friends. It’s a small, rewarding homemade recipe that elevates desserts, drinks, and gifts alike. For another take on candied peels and to compare techniques, I like this version from a fellow kitchen lover at Candied Orange Peel in Syrup | Love and Olive Oil. Give the recipe a try, and tell your family the story behind it — food tastes better when it carries a little love.
Contents
Candied Orange Peel in Syrup
Ingredients
Main Ingredients
- 4 large large oranges Choose firm, thin-skinned oranges for easy peeling; organic if possible.
- 1 cup granulated sugar Use fine sugar for an even syrup.
- 1/2 cup water Filtered water keeps flavors pure.
- 1/2 teaspoon vanilla extract Optional; adds warmth and depth.
- pinch salt Brightens the sweetness.
Optional Additions
- 1 small cinnamon stick For a festive twist.
- few cloves For a festive twist.
- honey Swap part of the granulated sugar for honey for a different sweetness.
Instructions
Preparation
- Wash the oranges thoroughly and slice off the ends.
- Using a sharp knife, cut the peel into 1/2-inch wide strips, removing as much of the white pith as possible.
Blanching
- Place the peels in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then drain.
- Repeat this blanching step two more times to mellow bitterness.
Simmering
- After the final blanch, drain the peels and return them to the pan.
- Add 1 cup sugar, 1/2 cup water, the pinch of salt, and optional spices. Stir to combine.
- Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered for 30-40 minutes, stirring occasionally.
- Once the syrup has thickened and the peels are translucent, remove from heat and let cool slightly.
- If using vanilla, stir it in now.
Finishing Touches
- Using a slotted spoon, transfer peels to a cooling rack set over a baking sheet to catch drips.
- Sprinkle with the additional 1/2 cup sugar while still tacky.
- Let the peels dry for several hours or overnight until tacky but not wet.
- Store in an airtight jar with layers separated by parchment if needed.