There’s something truly magical about turning simple ingredients into something extraordinary, isn’t there? And few things capture that enchantment quite like making your own Candied Orange Peel in Syrup | Love and Olive Oil. These glistening, sweet-tart jewels are a testament to the joy of slow, patient baking, transforming humble navel oranges into dazzling confections perfect for an array of treats or simply enjoyed on their own.
I remember my grandmother, with her flour-dusted apron and a twinkle in her eye, teaching me that the best desserts often require a touch of anticipation. We’d spend afternoons together, patiently coaxing flavors out of fruit, just like we’ll do with these orange peels. It’s those moments, creating something beautiful from scratch, that truly fill my heart and kitchen with warmth.
This recipe for Candied Orange Peel in Syrup | Love and Olive Oil not only gives you a versatile ingredient for elevating your baking and cocktails but also fills your home with the most incredible citrus aroma. It’s surprisingly approachable, and the pure satisfaction of seeing those vibrant peels transform into sweet treasures is a reward in itself. So, let’s roll up our sleeves and bring a little sunshine into our kitchens!
What You Need to Make This Recipe
Crafting the perfect Candied Orange Peel in Syrup | Love and Olive Oil begins with just a few wholesome ingredients. We’re focusing on lovely navel oranges, which offer a thick, flavorful peel, along with cold water and granulated sugar to create that irresistible, glistening syrup. The beauty is in the simplicity and how these basic items come together for a truly special result. You’ll find the full list of measurements and specific ingredients in the recipe card below.
How to Make Candied Orange Peel in Syrup | Love and Olive Oil
Creating your own Candied Orange Peel in Syrup | Love and Olive Oil is a delightful journey of transformation. We begin by carefully preparing the orange peels, removing any bitter white pith. Then, we blanch them several times in cold water to ensure all bitterness is gone, leaving only sweet, pure orange flavor. Finally, the peels are gently simmered in a rich sugar syrup until they become translucent and perfectly candied, ready to dry and enjoy.
Candied Orange Peel in Syrup | Love and Olive Oil
Ingredients
Equipment
Method
- Wash the oranges thoroughly. Score the peel of each orange into 4-6 sections from top to bottom, being careful not to cut into the fruit itself. Gently peel off the orange rinds in large strips. If there is a lot of white pith, use a small spoon or knife to scrape away some of it, leaving a small amount.
- Cut the orange peels into uniform strips, approximately 1/4 to 1/2 inch wide and 2-3 inches long. Aim for consistency for even cooking.
- Place the orange peel strips in a large pot and cover completely with cold water. Bring the water to a rolling boil over high heat, then reduce heat and simmer for 10-15 minutes.
- Drain the peels in a colander and rinse them under cold running water. Return the peels to the pot and repeat the process (cover with fresh cold water, bring to boil, simmer 10-15 minutes, drain, rinse).
- Repeat this blanching and rinsing process a third time. For very bitter oranges or a milder flavor, you can blanch a fourth time. This step is crucial for removing bitterness and softening the peels.
- After the final blanching, drain the peels well. In the clean large pot, combine 3 cups of granulated sugar and 3 cups of water. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. This forms your candying syrup.
- Add the blanched orange peel strips to the boiling syrup. Reduce the heat to low, so the syrup is just barely simmering. The peels should be fully submerged; if not, add a little more water until they are.
- Simmer the orange peels in the syrup for 60-90 minutes, stirring occasionally. The peels are ready when they become translucent and very tender, and the syrup has thickened slightly.
- Carefully remove the candied peels from the syrup using a slotted spoon, allowing excess syrup to drip back into the pot. Arrange the peels in a single layer on a wire rack set over a baking sheet lined with parchment paper.
- Allow the peels to dry at room temperature for at least 6-12 hours, or overnight, until they are no longer sticky to the touch and feel firm but pliable. The longer they dry, the firmer they will become.
- Optional: For a sugar-coated finish, roll the partially dried peels in an additional 1/2 cup of granulated sugar until fully coated. Return them to the wire rack to finish drying for a few more hours.
Notes
To ensure your Candied Orange Peel in Syrup | Love and Olive Oil turns out perfectly every time, I’ve gathered a few insights from my years in the kitchen.
Pith Removal is Key: Be meticulous when scraping off the white pith from your orange peels. Any remaining pith will introduce bitterness, which we’re trying to avoid! A small spoon or a sharp paring knife works wonders for this delicate task.
Blanching for Brilliance: Don’t skip or rush the blanching steps. This process, where you boil the peels in fresh water multiple times, is absolutely crucial for removing bitterness and ensuring your candied peels have that clean, vibrant orange flavor.
Gentle Simmering: When candying the peels in the syrup, maintain a gentle simmer. A rolling boil can cause the peels to break down or the syrup to crystallize too quickly. Patience here truly makes a difference in achieving beautifully translucent
Candied Orange Peel in Syrup | Love and Olive Oil.My Secret Trick: I always make sure to let my candied orange peels dry completely before storing them or coating them in sugar. This can take several hours, or even overnight, but it prevents them from sticking together and ensures a lovely, firm texture.
Fun Variations for Candied Orange Peel in Syrup | Love and Olive Oil
Once you’ve mastered the classic Candied Orange Peel in Syrup | Love and Olive Oil, the fun really begins! It’s so easy to adapt this recipe to your family’s tastes or whatever flavors you’re craving.
Spice It Up
Try adding a cinnamon stick, a few star anise pods, or a couple of green cardamom pods to your candying syrup. These spices infuse a subtle warmth that complements the bright citrus beautifully. My sister always asks me to make a batch with cinnamon for her holiday baking!
Dipped Delights
Once your candied orange peels are dried, dip them halfway into melted dark chocolate. The bittersweet chocolate paired with the sweet-tart orange is an absolute dream. It’s a simple upgrade that feels incredibly gourmet, and a friend loves when I top these with a sprinkle of sea salt.
Lemon & Lime Zest
Don’t limit yourself to just oranges! You can apply this same candying method to lemon or lime peels for a different citrusy twist. Imagine candied lemon peel brightening a summer dessert, or lime peel adding a zesty kick to a cocktail garnish.
What to Serve With Candied Orange Peel in Syrup | Love and Olive Oil
The beauty of Candied Orange Peel in Syrup | Love and Olive Oil is its incredible versatility. These little bursts of sunshine can elevate so many dishes and drinks.
I love serving them simply alongside a rich cup of espresso after dinner; the bitter coffee and sweet orange are a match made in heaven. They’re also absolutely divine draped over a scoop of creamy vanilla bean ice cream, where their vibrant flavor truly shines. For a more sophisticated touch, I’ll often garnish cocktails with a strip of the candied peel, or chop them finely to fold into scone batter or a warm bread pudding. My mom always pairs them with hot cocoa in winter for an extra cozy treat. They even make a lovely, edible gift when packaged beautifully!
How to Store Candied Orange Peel in Syrup | Love and Olive Oil
Proper storage ensures your beautiful Candied Orange Peel in Syrup | Love and Olive Oil stays fresh and delightful for as long as possible.
Fridge Storage
Once completely cooled and dried, place your candied orange peels in an airtight container at room temperature for up to a week. If you’ve left them in the syrup, store them in the syrup in a sealed jar in the refrigerator for up to a month. My personal tip for maintaining their freshness is to ensure they are truly dry before sugar-coating, which prevents sticking.
Freezer Friendly
For longer storage, you can freeze individual pieces of Candied Orange Peel in Syrup | Love and Olive Oil on a parchment-lined baking sheet until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep wonderfully for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature.
Nutritional Benefits
While Candied Orange Peel in Syrup | Love and Olive Oil is certainly a treat, it also offers a delightful way to enjoy some benefits. Oranges themselves are packed with Vitamin C and dietary fiber, and while the candying process adds sugar, this dessert can be a satisfying indulgence that still incorporates natural fruit goodness. It’s a wonderful reminder that a treat can be both satisfying and nourishing in its own unique way.
FAQs
Faq 1
Can I use other citrus fruits for this recipe?
Absolutely! While navel oranges are ideal, you can easily adapt this Candied Orange Peel in Syrup | Love and Olive Oil method for lemons, limes, or even grapefruits. Just remember to adjust blanching times slightly for thinner or thicker peels.
Faq 2
Why do I need to blanch the orange peels multiple times?
Blanching the peels repeatedly is essential to remove the natural bitterness found in citrus pith. This step ensures your Candied Orange Peel in Syrup | Love and Olive Oil is purely sweet and citrusy, without any off-flavors.
Faq 3
How can I prevent the candied peels from becoming sticky?
To prevent stickiness, ensure your Candied Orange Peel in Syrup | Love and Olive Oil is completely dry before storing or coating in sugar. Letting them air dry on a wire rack for several hours, or even overnight, is key to a perfect finish.
Faq 4
What are some creative uses for the leftover orange syrup?
The leftover syrup from making Candied Orange Peel in Syrup | Love and Olive Oil is liquid gold! Drizzle it over pancakes or waffles, stir it into cocktails or iced tea, or brush it over cakes for extra moisture and citrus flavor.
Conclusion
There’s a special kind of contentment that comes from crafting something beautiful and delicious with your own hands, and making Candied Orange Peel in Syrup | Love and Olive Oil is truly one of those heartwarming experiences. From the gentle simmer on the stovetop to the moment those peels glisten with sweet perfection, every step is a labor of love. I hope this recipe inspires you to embrace the joy of creating homemade desserts, proving that with a little patience and a lot of heart, even simple ingredients can become magical treats that bring people together and create cherished memories. Happy baking, sweet friends!