Orange Peel Preserve (Glyko koutaliou Portokali) Recipe

This traditional Greek orange peel preserve (Glyko koutaliou Portokali) turns simple citrus peels into a delightful confection.

Each crystalline, candied strip embodies the essence of Mediterranean dessert-making, requiring patience but rewarding you with intense orange flavor.

The two-hour cooking process yields two jars of vegan-friendly treats that shine as coffee companions or elegant cake decorations.

Greek grandmothers have passed down this sweet preservation technique for generations, making it a cherished part of their culinary heritage.

Ingredients for Orange Peel Preserve

• Navel Oranges: 4-5 fresh oranges (1kg), choose firm ones with thick peels
• Water: 2 1/2 cups for syrup making
• Lemon Juice: 1 tablespoon, adds brightness and helps preserve
• Glucose: 1/2 cup, creates glossy texture
• Sugar: 1kg, essential for preservation and sweetness
• Vanilla Extract: 1 teaspoon, enhances flavor profile

Preparation Steps

1. Orange Preparation: Gently grate outer surface, wash thoroughly, and boil in water three times to remove bitterness
2. Cutting and Cleaning: Quarter oranges, then halve each quarter. Remove pips and white flesh carefully with scissors
3. Syrup Making: Combine water and sugar, boil for 5 minutes until dissolved
4. First Boiling: Add orange peels to syrup, boil 15 minutes while skimming foam. Let rest overnight
5. Final Cooking: Remove peels, reduce syrup, add lemon juice, glucose, and vanilla. Return peels and cook until syrup thickens
6. Storage: Cool completely, transfer to sterilized jars. Keeps in refrigerator for 6-8 months

Boiling Technique Tips

The triple-boiling method in this recipe might seem like a lot of work, but it’s actually super simple! This old-school technique helps remove the natural bitterness from orange peels, making them sweet and tender.

When boiling the oranges, just keep the water at a gentle bubble – you don’t need a rolling boil.

A helpful tip: use a wooden spoon to gently push the oranges under the water now and then so they cook evenly.

Storage & Preservation

Making your own orange peel preserve is like capturing sunshine in a jar! To keep your preserve fresh and yummy for months, clean your jars really well – just pop them in boiling water for about 5 minutes.

Wait until your preserve is completely cool before putting it in the jars. The preserve will stay good in the fridge for 6-8 months, but let’s be honest – it’s so tasty, it probably won’t last that long! The syrup will get thicker in the fridge, which is exactly what you want.

Serving Ideas

This sweet treat is amazing in so many ways! In Greece, it’s often served as a “spoon sweet” – literally a sweet served by the spoonful with a glass of cold water.

Try it on vanilla ice cream, spread it on toast, or add it to plain yogurt for breakfast. You can also chop up the preserved peels and mix them into muffins or fruit cakes. The syrup is fantastic drizzled over pancakes or waffles too!

Working with the Syrup

Getting the syrup just right is like magic! The plate test (dropping syrup on a plate) is a simple but smart way to check if it’s ready.

If you’re new to this, start checking after about 10 minutes of boiling. The syrup should be thick enough to coat the back of a spoon but still be pourable.

Adding glucose helps prevent sugar crystals from forming, which keeps your preserve smooth and glossy.

Orange Peel Preserve (Glyko koutaliou Portokali)

Bushra

A traditional Greek sweet preserve made from orange peels, cooked in sugar syrup until glossy and translucent.

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Cook Time 2 hours hrs

Total Time 2 hours hrs

Course Dessert

Cuisine Greek

Servings 2 jars

Equipment

• Large pan
• Vegetable grater
• Scissors
• Glass jars

Ingredients

  

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For the Preserve

• 4-5 navel oranges (1kg/35 ounces)
• 2 1/2 cups water
• 1 tbsp lemon juice
• 1/2 cup glucose
• 1 kg sugar (35 ounces)
• 1 tsp vanilla extract

Instructions

 

• To prepare this delicious orange peel preserve recipe, first start by preparing the oranges. Using a vegetable grater, trim them a little bit on the outside then wash them thoroughly and place them in a large pan. Pour in enough water to cover the oranges completely.
• Place the pan on high heat and bring to the boil. Boil for about 7 minutes, after the water starts to bubble, sinking the oranges in the water once in a while and turning them sides. Drain the oranges into a collander and cool them under cold running water. Rinse the pan with some water. Place the oranges back to the pan, and repeat the same procedure. You should repeat the boiling procedure 3 times, until the oranges have softened and most of the bitterness has been removed.
• Place the oranges onto a cutting board and cut them into quarters and then cut each quarter into half (8 pieces each orange). Use scissors remove the pips and any leftover flesh from the inside of the orange (the white part).
• Add 2 1/2 cups of water and 1kg sugar into a saucepan and boil for 5 minutes. Add the orange peel into the pan and boil for a further 15 minutes. While the oranges boil, skim any white foam that surfaces. Let rest for at least 8 hours or overnight.
• The next day, remove the orange pieces and set aside. Boil the syrup until it thickens. Add lemon juice, glucose and vanilla extract and boil for 1 more minute. Add orange pieces back and continue boiling until syrup is very thick and glossy.
• Let cool completely. Pour into sterilized glass jars and store in the refrigerator for 6-8 months.

Notes

Best enjoyed cold. To test syrup consistency, drop two drops on opposite sides of a plate – if drops stand firm, syrup is ready.

Keyword candied orange peel, citrus spoon sweets, Greek preserves, Mediterranean confections, traditional Greek desserts

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