Preserving oranges: 3 delicious ways to enjoy them year-round
Updated: Sep 27
Here in Spain, orange season is in full swing! A true abundance of this wonderfully versatile citrus. Here are a few ways we preserve them to enjoy all year ;)
We get so many oranges in winter that I can’t eat them fast enough, so I turn them into marmalade for the pantry, candied peel for snacking and baking, and a homemade orange liqueur for cocktails. Here’s how I make all three.
1. Orange marmalade
Orange marmalade is my favorite way to use up a big bowl of oranges. It’s a little bitter, a little sweet, and so good on toast ;)
Ingredients
6 medium sweet oranges
Juice of 1 lemon
6 cups sugar
6 cups water
Makes about 6 half-pint jars.
For the processing time and headspace, I follow the tested Orange Marmalade from the National Center for Home Food Preservation.
Equipment
Water bath canner with a rack
Half-pint mason jars with new two-piece lids
Large pot, canning funnel and jar lifter
How I make and can it
1. Wash the oranges well. Peel them, scrape the white pith off the peels and set the peels aside. Cut the fruit into small chunks and remove any seeds.
2. Thinly slice the orange peels into strips.
3. In a large pot, combine the orange chunks, sliced peels, lemon juice and water. Bring to a boil, then simmer for about 30 minutes.
4. While it simmers, wash your half-pint jars and keep them hot until you fill them. Get your new lids and bands ready, too.
5. Add the sugar and stir until it dissolves. Increase the heat to a gentle boil and cook for 30–40 minutes, stirring occasionally, until the mixture reaches a gel-like consistency.
6. Test for doneness by placing a small spoonful on a chilled plate. If it wrinkles when you push it with your finger, it’s ready.
7. Use a canning funnel to ladle the hot marmalade into the hot jars, leaving ¼ inch of headspace. Wipe the rims with a clean, damp cloth, then place the lids on and screw the bands on fingertip-tight.
8. Place the filled jars on a rack in your water bath canner with at least 1 inch of water over the tops. Bring it to a rolling boil and then start the timer: 15 minutes for half-pints if you’re between 1,001 and 6,000 feet (I’m at 2,273 feet, so 15 minutes it is), 10 minutes at 1,000 feet or below, or 20 minutes above 6,000 feet. More on that in my altitude chart.
9. Turn off the heat, take the lid off the canner and let the jars sit in the water for 5 minutes. Then lift them out with a jar lifter onto a towel on the counter and let them cool undisturbed for 12–24 hours, then check the seals. Take the bands off, then store the jars in a cool, dark place. For the best flavor, use them within a year. Any jar that didn’t seal goes in the fridge, and so does an open jar.
How I use it
I spread it on toast, brush it over roast meats as a glaze or stir it into yogurt.
2. Candied orange peel
Candied orange peel is a lovely treat: eat it as is, dip it in chocolate or use it to decorate desserts.
Ingredients
Peel from 4–6 oranges
2 cups sugar (plus extra for coating)
1 cup water
How I make it
1. Wash the orange peels and remove as much pith as possible. Cut the peels into thin strips.
2. Blanch the peels by boiling them in water for 2 minutes, then drain and repeat once more to remove bitterness.
3. In a saucepan, combine 2 cups of sugar and 1 cup of water. Heat until the sugar dissolves, then add the orange peels.
4. Simmer the peels in the syrup for about 45 minutes until translucent.
5. Remove the peels with a slotted spoon and lay them on a wire rack to dry slightly (about 1–2 hours).
6. Toss the peels in granulated sugar to coat. Store in an airtight container.
How I use it
Enjoy them as a snack, or use them as a topping for cakes and cocktails.
3. Homemade orange liqueur (DIY triple sec)
Homemade orange liqueur is perfect for cocktails or as a gift for the citrus lover in your life.
Ingredients
Zest from 4 oranges
2 cups vodka
1 cup sugar
1 cup water
How I make it
1. Zest the oranges, avoiding the white pith, and place the zest in a clean glass jar.
2. Pour the vodka over the zest, seal the jar, and store in a cool, dark place for 2 weeks. Shake the jar gently every few days.
3. After 2 weeks, strain the mixture to remove the zest.
4. In a small saucepan, combine the sugar and water. Heat until the sugar dissolves, then let it cool completely.
5. Mix the sugar syrup with the infused vodka. Transfer to a clean bottle and store for up to 6 months.
How I use it
Add it to cocktails, drizzle it over desserts or sip it as a digestif.
Tips for success
Choose firm, bright oranges with no soft spots.
If you can, choose organic oranges to avoid pesticide residue, since the peel goes into all three recipes.
For an extra indulgence, dip your candied peel in dark chocolate ;)
Enjoy your oranges all year
A few jars of marmalade in the pantry, some candied peel and a bottle of orange liqueur, and our orange season lasts all year ;) More jams for your shelf: my grape jam, pear jam and watermelon jelly. And if you liked the liqueur, try my melonchello.
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