Candied Orange Peel Pressure Cooker Recipe
This pressure cooker recipe turns navel orange peels into chewy, sweet-tart candied treats with minimal effort and maximum citrus flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 large navel oranges make sure they are nice and firm with good skin
- 3 cups granulated sugar divided for syrup and coating
- ½ teaspoon kosher salt to balance out the sweetness
- 1 ½ cups water for simmering and syrup
Instructions
Instructions
- Wash oranges thoroughly and cut off tops and bottoms.
- Score peel into quarters, remove carefully, keeping white pith intact.
- Slice peel into ¼ inch strips.
- Place peels in saucepan and cover with cold water. Boil and drain three times to remove bitterness.
- Combine 1.5 cups sugar, 1.5 cups water, and salt in a clean saucepan. Simmer to dissolve.
- Add peels and simmer gently until translucent, about 45–60 minutes.
- Use slotted spoon to transfer peels to parchment-lined wire rack. Let dry at least 4 hours or overnight.
- Toss dried peels in remaining sugar until fully coated.
- Store in airtight container at room temperature for up to two weeks.
- Optional: Freeze or refrigerate for longer storage.
Notes
Use parchment between pieces when storing to avoid sticking. Great for gifting or baking add-ins.