With just 2 ingredients and 10 minutes you can make your own orange simple syrup at home. Shown here using blood oranges, you can use any oranges you like and the syrup is perfect for use in everything from cakes to cocktails.
For best results, always weigh ingredients where a weight is provided
Instructions
Use a peeler to peel just the orange part of the skin from one orange, not the white part (notes).
Juice enough oranges to reach one cup of strained orange juice.
Add the peel, one cup of orange juice and the sugar to a large heavy-based nonreactive saucepan over medium heat.
Bring the mixture slowly to a boil, while stirring, to dissolve the sugar. Let it boil just until the sugar is dissolved and it is clear.
Skip to the last step if it's to be used in drinks, dressings, for cakes or as ice cubes. If you'd like to thicken it into a dessert syrup, continue boiling until it has reduced to only 1 cup.
Remove from heat. Strain, then let the syrup cool, then decant into preserving jars or bottles and store in the fridge.
Notes
The white part of the orange peel is bitter, so try to leave that behind and only get the orange part.
A nonreactive pan is one made of stainless steel or cast-iron. Don't use copper or aluminium pans.
You only need the peel of one orange for this recipe but you can go ahead and zest all the oranges with a microplane, then freeze the rest for use in other dishes (add to the cavity of roast chicken for instance or fine zest is lovely added to cakes).
The orange syrup will keep for 1 month or more stored in sterilised, air-tight bottles, but once a bottle is opened, try to use it within a couple of weeks.
Don’t use this straight from the stove but it can be served warm or room temperature.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.