Candied Orange Peel in Syrup: A Cozy, Zesty Homemade Recipe
Introduction
The scent of orange peel simmering with sugar and a whisper of vanilla is the kind of smell that tugs you back to the kitchen at any hour. This Candied Orange Peel in Syrup is a small, indulgent treat that feels like a warm hug from an old friend—bright, slightly bitter, and impossibly sweet at the same time. In the first spoonful you’ll feel citrus oils, silky syrup, and a little nostalgia; it’s a homemade recipe that turns simple oranges into something festive and special. If you’re planning a cozy afternoon or looking for quick inspiration to transform citrus into a delightful garnish, this will become a cozy favorite. For more ideas on family-friendly meals to enjoy alongside your treats, see these simple dinner ideas for family nights.
Why You’ll Love This Candied Orange Peel in Syrup
- It transforms leftover orange peels into an indulgent treat and a beautiful gift.
- The syrup is versatile—use it on cakes, pancakes, or stirred into tea for a comforting dinner or dessert finish.
- It’s a comforting process: the long simmer becomes kitchen therapy as the aroma fills the house.
- Makes great additions for holiday tables and feels like a festive dish without fuss.
- Flexible timing: a quick version is ready the same day, or let peels sit overnight for deeper flavor.
Ingredients for Candied Orange Peel in Syrup with Notes
- 4 large organic oranges — choose unwaxed if possible; their peels are the star.
- 1 cup granulated sugar (plus extra for tossing) — provides the classic sheen and snap.
- 1 cup water — for the syrup; filtered if you prefer.
- 1/2 cup honey or maple syrup (optional) — for a richer, more complex syrup.
- 1 vanilla bean (split) or 1 tsp vanilla extract — warms and rounds the citrus.
- Pinch of sea salt — balances sweetness and brightens flavors.
- Optional: a splash of dark rum or Cointreau for adult-forward flavor.
Substitutions and notes: Swap honey for maple syrup for a robust, earthy syrup. If you prefer a less sweet, more "healthy option," reduce the sugar by 25 percent and rely on honey to compensate. If you want a quicker candying, thinly slice the peels into smaller strips.
Prep and Cook Time
- Prep time: 20 minutes (plus optional soaking time)
- Cook time: 30–45 minutes (including simmering and candying)
- Total time: 50–65 minutes (or up to overnight if you soak first)
This isn’t a “quick family meal” style recipe in terms of minute-to-minute haste, but the hands-on time is small and deeply rewarding. Letting peels rest overnight in syrup intensifies flavor and yields a more forgiving texture.
Step-by-Step Cooking Instructions for Candied Orange Peel in Syrup
- Prepare the peels: Wash the oranges thoroughly. Peel the rind with a vegetable peeler or sharp knife, avoiding too much pith. Slice the peel into 1/4–1/2 inch strips for chewy peel, or thin ribbons if you prefer quick candying.
- Blanch to remove bitterness: Place peels in a saucepan and cover with cold water. Bring to a boil, drain, and repeat two more times. You’ll notice the water losing bitterness with each boil.
- Make the syrup: In the same saucepan, combine 1 cup water, 1 cup sugar, vanilla bean scraped (or extract), and a pinch of salt. Stir over medium heat until sugar dissolves.
- Candy the peels: Add the blanched peels to the syrup. Simmer gently for 30–40 minutes, stirring occasionally. The syrup will thicken and become glossy; you’ll notice the peels becoming translucent—this is when your kitchen starts smelling incredible.
- Optional enrichment: Stir in honey or maple syrup and a splash of rum in the last 5 minutes for depth.
- Dry and coat: Using tongs, lift peels out and let excess syrup drip back into the pot. Toss peels in extra granulated sugar on a rack to dry and form a slight crust.
- Store or serve: Place peels on a parchment-lined tray to cool completely. The leftover syrup can be strained and kept as a citrus syrup for drinks or desserts.
If you want to pair this syrupy treat with a speedy savory course, try making a quick, complementary protein like 15-minute honey garlic chicken—its sweet-savory profile echoes the syrupy orange notes.
Tips and Variations
- Citrus variety: Try blood oranges or tangerines for color and nuance.
- Less sugar: For a lighter, healthy option, reduce sugar to 3/4 cup and increase honey slightly.
- Spiced version: Add a cinnamon stick or star anise to the syrup for a wintery, festive dish.
- Chocolate-dipped: Dip cooled candied peels halfway in dark chocolate for an indulgent treat.
- Quick method: Thin slices candy faster (about 20–25 minutes) and are ideal if you need a quick family dessert garnish.
Serving Ideas
- Garnish slices of pound cake, layer on panna cotta, or scatter over a bowl of vanilla ice cream.
- Stir a spoonful of syrup into hot tea or sparkling water for a cozy favorite beverage.
- Pack into mason jars as handmade gifts for holiday hosts or thank-yous.
- Serve alongside a comforting dinner as a bright palate cleanser; it pairs beautifully with roasted duck, or as a sweet contrast to savory casseroles like the hearty 4-ingredient hamburger casserole for casual gatherings.
Storage and Reheating
- Refrigerate: Store candied peels in an airtight container lined with parchment in the refrigerator for up to 2 weeks.
- Freezing: You can freeze peels on a tray, then transfer to a freezer bag; use within 3 months. Thaw in the fridge.
- Syrup: Strain and refrigerate syrup for up to 2 weeks. Warm gently before using, or stir into cold drinks as a bright sweetener.
Chef’s Pro Tips
- Patience pays off: Simmering slowly produces clearer, more translucent peels and keeps the texture supple.
- Keep scraps: Save the strained syrup to sweeten cocktails, drizzle on yogurt, or fold into frostings.
- Use a candy thermometer: Aim for a gentle simmer rather than boiling; high heat can make peels tough.
- Drying matters: Allow peels to dry fully on a rack so they crisp on the outside while remaining chewy inside.
- Make extra syrup: You’ll wish you had more for baking and drinks—syrup keeps beautifully.
FAQs
Q: Can I use lemon or lime peels instead?
A: Yes—lemon or lime works the same way, offering a brighter, more tart finish. Adjust sugar slightly for balance.
Q: Is this suitable for vegans?
A: Use maple syrup instead of honey to make this vegan-friendly.
Q: How do I reduce the bitterness in orange peels?
A: Blanch the peels in boiling water 2–3 times, changing the water each time. This draws out bitterness before candying.
Q: Can I candy entire peel halves?
A: Thick halves take much longer and can be chewy; strips are recommended for even candying and easier serving.
Q: Can I gift these?
A: Absolutely. Pack cooled peels in a decorative jar with a ribbon; include a spoonful of syrup for the recipient.
Conclusion
If you want a recipe that feels like a warm conversation at the family table, this Candied Orange Peel in Syrup delivers—bright, comforting, and quietly luxurious. It’s a homemade recipe that doubles as a festive dish and an indulgent treat, perfect for gifting or a cozy afternoon in. For a different take or inspiration from another home cook’s approach, you might enjoy the detailed version on this Candied Orange Peel in Syrup | Love and Olive Oil. Try it, share it, and let the small, sweet moments you create become the flavors of your next family memory.
Candied Orange Peel in Syrup
Ingredients
Method
- Wash the oranges thoroughly. Peel the rind with a vegetable peeler or sharp knife, avoiding too much pith.
- Slice the peel into 1/4–1/2 inch strips for chewy peel, or thin ribbons for quick candying.
- Place peels in a saucepan and cover with cold water. Bring to a boil, drain, and repeat two more times.
- In the same saucepan, combine 1 cup water, 1 cup sugar, vanilla bean scraped (or extract), and a pinch of salt. Stir over medium heat until sugar dissolves.
- Add the blanched peels to the syrup. Simmer gently for 30–40 minutes, stirring occasionally, until the peels become translucent.
- Stir in honey or maple syrup and a splash of rum in the last 5 minutes for depth.
- Using tongs, lift peels out and let excess syrup drip back into the pot. Toss peels in extra granulated sugar on a rack to dry.
- Place peels on a parchment-lined tray to cool completely. The leftover syrup can be strained and kept as a citrus syrup for drinks or desserts.