Description
A delightful homemade candied orange peel recipe simmered in a simple sugar syrup until tender and translucent, perfect as a sweet treat or a flavorful garnish for desserts and cocktails.
Ingredients
Scale
Ingredients
- 4 large oranges
- 2 cups sugar
- 2 cups water
Instructions
- Wash the oranges: Thoroughly wash the oranges to remove any dirt or residues from the skin.
- Peel the oranges: Carefully remove the orange peels, ensuring that you remove as much of the white pith as possible to reduce bitterness.
- Cut the peels: Slice the orange peels into thin strips according to your preference.
- Boil the peels: Place the strips in boiling water and cook for about 15 minutes. Drain the water and repeat this process two more times to further reduce the peel’s bitterness.
- Prepare the syrup: In a saucepan, combine 2 cups of sugar and 2 cups of water. Bring the mixture to a boil, stirring occasionally until the sugar fully dissolves.
- Simmer the peels: Add the drained orange peels into the boiling syrup. Reduce the heat and let it simmer gently until the peels become tender and translucent, which usually takes about 40–50 minutes.
- Cool the peels: Remove the saucepan from heat and allow the orange peels to cool completely in the syrup to absorb maximum flavor.
- Store: Transfer the candied orange peels along with the syrup into a clean jar for storage. Keep refrigerated and use as desired.
Notes
- Removing the white pith thoroughly is essential to minimize bitterness.
- Repeated boiling of peels helps achieve a sweeter, less bitter taste.
- The syrup can be reserved and used to sweeten beverages or desserts.
- Store candied peels in the refrigerator and consume within 2 weeks for optimal freshness.
- You may roll the cooled peels in granulated sugar for an extra sweet touch and texture.
