Description
Tender strips of orange peel preserved in a rich, honey-scented syrup. A perfect way to use up citrus rinds for desserts or gifting.
Ingredients
- 2 1/2 cups / 490 g granulated sugar
- 2 cups / 450 g filtered water
- 2 cups / 155 g orange peel, sliced 1/4 inch thick
- 2 tablespoons / 42 g corn syrup or light honey
- 1/4 teaspoon citric acid
- 2 tablespoons water (for dissolving citric acid)
- 1/2 teaspoon orange blossom water (optional)
Instructions
- Wash and scrub oranges thoroughly to remove wax. Score the peel into wedges, remove from the fruit, and trim excess pith if it is very thick. Slice the peel into 1/4-inch wide strips.
- Optional: Place the sliced peels in a bowl of cold water and refrigerate overnight to reduce bitterness. Drain thoroughly before cooking.
- In a heavy-bottomed saucepan, combine the sugar, 450g water, and corn syrup (or honey). Heat over medium until the sugar is fully dissolved.
- Add the orange peels to the syrup. Attach a candy thermometer and simmer gently until the temperature reaches 230°F (approx. 50-55 minutes). Swirl the pan occasionally but avoid stirring to prevent crystallization.
- Dissolve the citric acid in the remaining 2 tablespoons of water. Remove the pan from heat and stir in the citric acid mixture and orange blossom water.
- Pack the hot peels into sterilized jars and cover completely with the hot syrup. Wipe rims clean and seal. Process in a water bath for 10 minutes for long-term storage, or cool and refrigerate.
Notes
If you don’t have a candy thermometer, cook until the syrup reaches a consistency similar to warm honey. The peels should look translucent.
- Prep Time: 40 min
- Cooling Time: 24 hr
- Cook Time: 55 min
- Category: Canning
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 110
- Sugar: 28g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: candied orange peel, citrus syrup, homemade preserves, orange garnish, sweet canning recipe