Candied orange peel is a timeless confection that transforms bitter citrus rinds into sweet, chewy delights. By blanching the peels repeatedly, you remove the harsh bitterness, leaving behind the bright, aromatic essence of the orange. Simmered in a rich sugar syrup until translucent and tender, the strips are then coated in granulated sugar for a sparkling finish. These preserves are wonderfully versatile: chop them into holiday cookies and cakes, melt them into glazes, or serve them whole as a sophisticated snack with tea. They make beautiful homemade gifts during the festive season and store beautifully for months in airtight jars.
Candied Orange Peel
Description
Candied orange peel is a timeless confection that transforms bitter citrus rinds into sweet, chewy delights. By blanching the peels repeatedly, you remove the harsh bitterness, leaving behind the bright, aromatic essence of the orange. Simmered in a rich sugar syrup until translucent and tender, the strips are then coated in granulated sugar for a sparkling finish. These preserves are wonderfully versatile: chop them into holiday cookies and cakes, melt them into glazes, or serve them whole as a sophisticated snack with tea. They make beautiful homemade gifts during the festive season and store beautifully for months in airtight jars.Ingredients
Directions
-
Wash the oranges thoroughly under warm water to remove any wax or residue.
-
Cut each orange in half and squeeze out the juice, saving it for another use if desired.
-
Place the orange halves in a large saucepan and cover with cold water.
-
Bring to a boil over high heat, then drain the water and rinse with cold water.
-
Repeat this blanching process four more times to remove bitterness.
-
After the final boil, drain well and let the peels cool slightly.
-
Scoop out any remaining white pith and pulp from the inside of the rinds.
-
Cut the cleaned peels into 1/4-inch wide strips.
-
In a clean saucepan, combine 1 cup of boiling water with 2 cups of sugar and stir until dissolved.
-
Add the orange strips to the syrup and bring to a simmer over medium heat.
-
Simmer gently for about 30 minutes, stirring occasionally, until the peels are translucent and the liquid has mostly evaporated.
-
Remove from heat and let the peels cool in the remaining syrup for 10 minutes.
-
Remove the strips and roll them in the remaining 2 cups of sugar until fully coated.
-
Lay the coated peels on waxed paper or a baking sheet to dry for several hours or overnight.
-
Store in an airtight container at room temperature for up to a month.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 123.1kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 31.4g11%
- Dietary Fiber 6.3g26%
- Sugars 23.6g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
