Candied Orange Peel in Syrup: Transform Citrus Scraps into Gourmet Gold
Transform fresh orange peels into elegant candied confections suspended in fragrant syrup. These glossy, translucent strips are perfect for dipping in chocolate, adding to baked goods, or enjoying as a sophisticated sweet treat. The leftover orange syrup is a bonus ingredient for cocktails and desserts.
Total Time:4 hours (including cooling time)
Yield:About 2 cups candied peel plus 2 cups syrup
Ingredients
4-6 large oranges (about 1 pound of peel)
3 cups granulated sugar
3 cups water
Pinch of salt (optional)
1 vanilla bean, split (optional)
1 cinnamon stick (optional)
2 star anise pods (optional)
Instructions
Wash oranges thoroughly and pat dry. Score peel into quarters and carefully remove from fruit. Slice peel into ¼-inch strips.
Place peel in a saucepan, cover with cold water, bring to a boil, then drain. Repeat this blanching process two more times (three total blanches).
In the same saucepan, combine 3 cups sugar and 3 cups water. Add any optional spices. Bring to a boil, stirring until sugar dissolves completely.
Add blanched orange peel to the boiling syrup. Reduce heat to maintain a gentle simmer.
Simmer uncovered for 45-60 minutes, stirring occasionally, until peel is translucent and tender and syrup has thickened.
Using a slotted spoon, transfer peel to a wire rack set over a baking sheet. Arrange strips so they don’t touch.
Let cool completely at room temperature, about 2 hours.
Strain remaining syrup and store in a glass jar. Store candied peel in syrup or coat with sugar/chocolate as desired.
Notes
Use thick-skinned oranges like navel or Valencia varieties
Organic oranges are preferable since you’re consuming the peel
Don’t skip the three blanching steps—they remove bitterness
Maintain a gentle simmer, not a rolling boil, during candying
Save the orange syrup for cocktails, desserts, and glazes
Peel keeps for 6+ months refrigerated in syrup
Can be frozen for up to 1 year between parchment layers
