In the heart of every home, there’s a cherished tradition of transforming simple ingredients into something extraordinary. This Candied Orange Peel in Syrup doesn’t just brighten up your pantry; it brings back memories of sun-drenched orchards and laughter around the kitchen table. Have you ever found yourself with a pile of brilliant oranges and wondered how to keep that vibrant flavor alive? This delightful recipe will wrap your kitchen in the warm scents of sweet oranges infused with syrup, reawakening the joy of homemade treats.
Whether you’re looking for a little something to brighten your mornings, or you want a charming addition to your desserts, making Candied Orange Peel in Syrup has an enchanting way of turning a seemingly uninteresting task into a festive culinary adventure. So, let’s dive into this vibrant world of citrus bliss!
Why You’ll Love This Candied Orange Peel in Syrup Recipe
Real-Life Frustration
Many of us are accustomed to letting those flavorful orange peels go to waste, tossing them aside like they don’t matter. But how many times have you found yourself dulling a dessert or a dish with store-bought candied fruit? Ah, the frustration! You know there’s a better way, a way that adds that homemade spark of love. There’s nothing quite like the satisfaction of crafting your own sweet treat, without relying on artificial flavors or preservatives.
This Dish Solves That
Imagine the joy as your kitchen transforms into a sunny paradise full of the comforting scents of syrupy oranges. Candied Orange Peel in Syrup brings sweetness into your life, enhancing everything from your breakfast granola to decadent desserts. Picture this delightful syrup drizzled over pancakes, cakes, or even yogurt. With each sticky, sweet bite, you’ll be reminded of lazy summer afternoons, family picnics, and the joy of sharing lovingly crafted food.
It’s more than just a recipe; it’s a warm embrace in a jar. So, let’s explore how to make this nectarous delight!
Ingredients Breakdown & Prep Tips
Ingredient List with Suggestions
Here’s what you’ll need for your Candied Orange Peel in Syrup:
| Ingredient | Notes |
|---|---|
| 2 cups thinly sliced orange peel (cut into 1/4″ thick slices) | |
| 2 1/2 cups sugar | |
| 2 cups water | |
| 2 tablespoons light honey or corn syrup | |
| 2 tablespoons water | |
| 1/4 teaspoon citric acid | |
| 1/2 teaspoon orange blossom water (optional) |
Prep Method with Sensory Cues
Getting started is wonderfully tactile, as the vibrant colors and inviting aromas fill your kitchen. Score your oranges, cutting them into wedges, and peel off the strips with care. It’s like revealing a secret treasure hidden within each fruit. If you find the pith uninvitingly thick, gently peel that away so your orange peel is about a quarter inch thick, leaving the bright zest underneath.
As you slice the peels crosswise into thin, quarter-inch-wide slices, allow yourself to soak in the refreshing citrus scent that dances in the air. If you want to reduce any bitterness (ah, the little things!), soak those lovely peels overnight in water or give them a quick pre-boil – a small step for such bright rewards ahead!
Next, prepare your canning pot filled with water, allowing it to come up to temperature. The anticipation builds as you wash your jars, letting them warm in the water, preparing for the sweet magic ahead.
In a saucepan, combine the fragrant mixture of sugar, water, and your golden honey over medium heat. The bewitching moment arrives when the sugar dissolves, and you introduce the orange peel to the syrupy embrace. As it simmers, keeping stirring to a minimum (who wants a crystallized mess?), relish in the warmth and smell that envelops you, nearly a hug from the inside out—it’s simply delightful!
As the syrup reaches that magical temperature of 230ºF, you’ll dissolve the citric acid in a bit of water and gently introduce the orange blossom water if you’re feeling fancy. The blend of flavors will sing in harmony.
Using a slotted spoon, you’ll delicately lift each candied piece of orange peel and place it into your charming jars, ensuring to cover them completely with syrup while leaving just a quarter inch of headspace.
To preserve this joy, you’ll process the jars in a boiling water bath for about 10 minutes—what an adventure! Each jar will hold the sunlit flavors of the oranges, waiting for the moment to brighten your table. Afterward, let them rest at room temperature for 24 hours, and watch as they cool and settle into those beautiful jars filled with sweet memories.
Avoid These Mistakes
Common Mistakes & Fixes
Thick Pith on Peels: If you skip removing excess pith, you’ll end up with bitter candied peels! Make sure to trim those bits for a sweet experience.
Overcooking: Cooking the syrup too long can lead to hard candied peels. Watch your temperature and keep an eye on the clock!
Skimping on Sterilization: Skipping proper sterilization of jars might lead to spoilage. Always ensure your jars are perfectly clean for the best shelf life.
Skipping the Water Bath: Not processing your jars in a boiling water bath may risk spoilage. Don’t skip this important step for those sunny fruits!
Pro Tips to Get It Right
Take your time with each step. The rhythmic slicing and stirring is part of the joyful journey, letting each orange whisper its secrets to you.
Let the peels rest in the syrup overnight before canning for an even deeper, luscious flavor. Your tastebuds will thank you!
Looking to hunt down the perfect complement for your breakfast? Check out my recipe for Southern Peach Bread to surprise your family.
Serving, Storage & Creative Variations
Best Ways to Serve It
The lovely Candied Orange Peel in Syrup is a treat that shines bright in any season! Imagine a cozy winter evening, with your whipped cream-topped hot chocolate, gracing the table beside a jar of these delightful peels. Or picture springtime brunches, where each vibrant slice adorns your pancakes or waffles, creating moments filled with laughter and warmth.
This syrup is also perfect for drizzling over your vanilla ice cream or mixing with yogurt, adding a cheerful zest to your desserts. You can even use it for elegant gifting, presenting it in pretty jars as sweet little surprises for loved ones.
Storage + Seasonal or Dietary Variations
Store your jars in a cool, dark place where they can continue to soak in all that luscious sweetness. They can last for about a year—if you can resist eating them all beforehand! You can even freeze cashew or sunflower-based yogurt to swap it out for a twist on storage.
Feeling creative? Why not turn this Candied Orange Peel in Syrup into a delightful autumn treat by pairing it with pumpkin ice cream, or spinning a wintery flavor sensations by infusing it with spices like cloves and star anise. An exciting journey awaits within each jar!
If you enjoy savoring these sweets, you might also appreciate trying my recipe for Black Bean Corn Salad for a fun twist!
FAQ SECTION
How do I reduce bitterness in the orange peels?
Soaking the peels overnight in water and changing the water a few times helps remove bitterness effectively, allowing for a sweeter bite.
Can I use different citrus peels?
Absolutely! You can replace orange with lemon or grapefruit peel for a different, vibrant flavor profile that’s just as delightful.
How long can I store the candied peels?
When properly sealed and stored in a cool, dark place, they’ll last for about a year, maintaining their vibrant texture and flavor.
Can I use an alternative to honey?
Yes! Feel free to swap the honey for corn syrup or any other liquid sweetener of your choice while keeping that wonderful flavor intact.
Conclusion
As you craft this Candied Orange Peel in Syrup, cherish each step, savoring the aromas, and enjoy storing away jars full of sunshine. Each bite offers a reminder of joy, warmth, and connection. If this dish brings back a memory, pass it on. Someone you love might need it today. Discover more cozy recipes to fill your heart over at Cream of Mushroom Soup That Tastes Like Home!
Candied Orange Peel in Syrup
Ingredients
Method
- Score your oranges, cutting them into wedges, and peel off the strips with care.
- Ensure the orange peel is about a quarter inch thick, leaving the bright zest underneath.
- Soak the peels overnight in water or give them a quick pre-boil to reduce bitterness.
- Prepare a canning pot filled with water and allow it to come to temperature while washing the jars.
- In a saucepan, combine sugar, water, and honey over medium heat until the sugar dissolves.
- Introduce the orange peel to the syrup and simmer while stirring minimally.
- Heat syrup until it reaches 230ºF, and dissolve citric acid in a bit of water.
- Gently introduce the orange blossom water to the syrup.
- Using a slotted spoon, lift each candied piece of orange peel into your jars and cover completely with syrup.
- Ensure there is a quarter inch of headspace in the jars.
- Process the jars in a boiling water bath for about 10 minutes.
- Let the jars rest at room temperature for 24 hours.