Candied Orange Peel in Your Pressure Cooker
Sweet, chewy, and zesty homemade candied orange peels made safely and quickly in your pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Wire rack
- 1 Parchment paper
- 1 Slotted spoon
Ingredients
Main Ingredients
- 4 large navel oranges
- 3 cups granulated sugar divided
- 0.5 teaspoon kosher salt
- 1.5 cups water
Instructions
Instructions
- Wash oranges. Cut off tops and bottoms, score into quarters, and remove peel including some pith.
- Slice peels into ΒΌ-inch strips.
- Blanch orange peels in boiling water in the pressure cooker. Quick release and drain. Repeat twice.
- Mix 1.5 cups sugar, salt, and 1.5 cups water in pot. Bring to simmer until sugar dissolves.
- Add orange strips to syrup and simmer for 45 minutes until translucent.
- Use slotted spoon to remove peels and set on wire rack over parchment paper for 1 hour.
- Toss dried peels in remaining sugar.
- Let peels dry completely at room temperature for several hours or overnight.
- Store in an airtight container at room temp, fridge, or freezer.
Notes
Store candied orange peel at room temperature in an uncovered container to maintain texture. If sealed, add extra sugar after opening if needed.