Introduction
The kitchen smelled like a holiday morning: sweet steam, a soft simmer, and that bright citrus perfume that makes you slow down. I was stirring a pot of syrup when I first thought, yes — this is exactly why I keep oranges on the counter. This simple Candied Orange Peel in Syrup is one of those small, sticky joys that turns peel scraps into something you’ll nibble straight from the jar. This always takes me back to Sunday dinners. If you love turning scraps into treats, try it with an easy banana pudding recipe for dessert after.
Why You’ll Love This
- Uses parts you’d normally toss — zero waste and satisfying.
- Kid-friendly nibble — sweet, chewy, and fun to make.
- Keeps well — great for gifting or quick snack prep.
- Budget-wise — just oranges and pantry staples.
- Versatile — use in baking, cocktails, or on cheeseboards.
Quick Recipe Snapshot
- Servings: 2–3 small jars (about 1 1/2 cups finished)
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Skill level: Easy
- Taste: Bright, sweet, slightly chewy
This recipe is forgiving, and with a little attention you’ll end up with reliably tender, translucent peels like the best preserves or bread pudding comfort.
Ingredients You’ll Need
- 2 large oranges — thin-skinned if possible (less bitter)
- 2 cups sugar — granulated, for syrup
- 1 cup water — helps dissolve sugar evenly
- 1/2 cup light corn syrup — keeps syrup glossy and prevents sugar crystallization
Chef notes:
- Use unwaxed fruit when possible.
- Thin strips cook more evenly.
- Corn syrup = glossy finish.
How to Make It
- First, wash the oranges well. Peel them, removing as much of the white pith as you can; the thinner the pith, the less bitter. Slice the peels into thin, even strips.
- Then, in a medium saucepan, combine the water, sugar, and light corn syrup. Stir, and bring to a gentle boil over medium heat so the sugar dissolves fully.
- Next, add the orange peels to the simmering syrup. Stir once to separate strips so they don’t clump.
- Reduce the heat to low and keep the syrup at a slow, steady simmer. You should see small bubbles, and the peel will release a citrus scent that fills the kitchen.
- Simmer for about 45 minutes, stirring every 8–10 minutes. The peels are done when they look translucent and feel tender when pinched between your fingers. The syrup will thicken slightly and coat the peel.
- Carefully remove the peels with tongs or a slotted spoon and lay them on a wire rack to cool and drain; you’ll see the edges firm and shine. Meanwhile, you can boil the syrup a few minutes more if you want a thicker glaze.
- Finally, once the peels are cool, toss them in a little granulated sugar for a sparkling coating if you like. Store in a jar or plate them right away.
Kitchen Tips (From My Kitchen)
- Time-saver: Use a vegetable peeler for long, even strips — it cuts prep time in half.
- Common mistake + fix: If peels taste bitter, simmer them a few minutes longer and change the syrup once; bitterness often comes from leftover pith.
- Simple variation: Add a cinnamon stick or a split vanilla bean in step 2 for warm aromatics.
Serving Ideas
- Holiday nibble: Arrange on a cheese board with Manchego and walnuts.
- Brunch touch: Chop and stir into yogurt or oatmeal for bright citrus bursts.
- Baking boost: Fold into muffin or scone batter as a candied surprise.
- Cocktail garnish: Twist a strip over a gin or bourbon cocktail.
Serve with a dusting of powdered sugar or an extra spoon of the syrup.
You can also pair these peels with a comforting banana pudding at a casual gathering.
Storing & Leftovers
- Fridge: Keep in a sealed jar for 2–3 weeks.
- Freezer: Freeze flat on a tray, then bag; use within 3 months.
- Reheat: Warm gently in a saucepan with a splash of water to loosen syrup without burning.
Leftover idea: Chop and fold into a bowl of Greek yogurt for a zesty parfait.
You can also pair leftover peels with another banana pudding recipe for a citrus-tropical tandem.
Candied Orange Peel in Syrup
Ingredients
Method
- First, wash the oranges well. Peel them, removing as much of the white pith as you can; the thinner the pith, the less bitter. Slice the peels into thin, even strips.
- In a medium saucepan, combine the water, sugar, and light corn syrup. Stir, and bring to a gentle boil over medium heat so the sugar dissolves fully.
- Add the orange peels to the simmering syrup. Stir once to separate strips so they don’t clump.
- Reduce the heat to low and keep the syrup at a slow, steady simmer. You should see small bubbles, and the peel will release a citrus scent that fills the kitchen.
- Simmer for about 45 minutes, stirring every 8–10 minutes. The peels are done when they look translucent and feel tender when pinched between your fingers. The syrup will thicken slightly and coat the peel.
- Carefully remove the peels with tongs or a slotted spoon and lay them on a wire rack to cool and drain; you’ll see the edges firm and shine. Meanwhile, you can boil the syrup a few minutes more if you want a thicker glaze.
- Once the peels are cool, toss them in a little granulated sugar for a sparkling coating if you like. Store in a jar or plate them right away.
Notes
FAQs
Q: Can I make these ahead?
A: Yes — they actually improve a day or two later when the flavors settle. Refrigerate in a jar.
Q: What can I substitute for corn syrup?
A: Use light honey or a little glucose syrup; texture will differ slightly but still work.
Q: How do I know it’s done?
A: The peels look translucent, feel tender when pinched, and the syrup coats them well — those are the cues I watch.
Q: Can I freeze Candied Orange Peel in Syrup?
A: Yes; freeze on a tray, then transfer to a bag. Thaw in the fridge before using.
Conclusion
For more inspiration and technique notes, I like the detailed write-up from Candied Orange Peel in Syrup | Love and Olive Oil and the traditional Italian perspective at The second life of an orange: candied orange peels, the Italian way …
Final Thoughts
This recipe is small in effort and big in reward — a little patient simmering gives you a jar of citrusy joy that keeps giving. Tweak the spice, or toss in the sugar coating only half the batch; either way, you’ll find a favorite. Try making a jar this weekend and see how those peels brighten your snacks and sweets — Candied Orange Peel in Syrup
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