This Candied Orange Peel recipe makes a delicious fruity snack for yourself or can be beautifully packaged in a pretty jar for a gift. The taste resembles that of the childhood favorite packaged orange slices but fresher and stronger in flavor. While they do take a bit to cook down they are ridiculously simple to make.
This recipe for Candied Orange Peel is a tasty cure for a wicked sweet tooth while still getting the healthy benefits of fiber, vitamin C, and A . Deliciously infusedwith ginger, clover, cinnamon, and vanilla the spiced flavor is amazing. Chewy, sweet, spiced, slightly tart- they are quite addicting. I made 3 batches, keeping a small jar on hand for myself and several to gift to friends in these cute jars from Ikea. When choosing fruit for this be sure and choose organic oranges to reduce your chances of being exposed toharmful pesticides.
How to MakeCandied Orange Peel – Recipe and Tutorial
Ingredients:
4-5 large, thick skinned oranges
3 cups granulated sugar
1 cup water
1/2 tsp. fresh grated ginger
3 cinnamon sticks
7-10 whole cloves
1/2 vanilla pod, split down middle or 1 tsp. vanilla extract
Directions:
Slice oranges about 1/4″ thick, use a paring knife to remove the pulp inside of each slice, leaving as much of the pith as you can.
Cut each ring into 4-6 pieces depending on how long your want your candied peels.
In order to rid your pith and peel of bitterness you have to blanch them several times-3 to be exact. This simply means boiling them in a water bath, then draining. Place all your peels in pan and cover with water, bring to a boil, reduce to a simmer for 5 minutes,drain, and repeat for a total of 3 times.
Rinse pan well, set peels aside.
Combine sugar, water, ginger, cinnamon, cloves, and vanilla in pot and bring to a boil.
Reduce heat and add peels back in, simmer for 75-90 minutes-until peels start to become translucent.
Remove peels with a fork and place them on a cooling rack to drain and dry (with a piece of parchment beneath for easy clean up). I like to leave mine overnight.
Toss peels in sugar to coat well. Spread them back out on cooling rack and allow them to dry a few more hours.
Store in an airtight container.
Note: Don’t toss out your syrup! Place it in a mason jar in the refrigerator and use it to drizzle over pound cake, sweeten your hot or sweet iced tea, or use it as a base for adult drinks- it has a wonderful flavor and will enhance many recipes.
1/2vanilla podsplit down middle or 1 tsp. vanilla extract
Instructions
Slice oranges about 1/4" thick, use a paring knife to remove the pulp inside of each slice, leaving as much of the pith as you can.
Cut each ring into 4-6 pieces depending on how long your want your candied peels.
In order to rid your pith and peel of bitterness you have to blanch them several times-3 to be exact. This simply means boiling them in a water bath, then draining. Place all your peels in pan and cover with water, bring to a boil, reduce to a simmer for 5 minutes,drain, and repeat for a total of 3 times.
Rinse pan well, set peels aside.
Combine sugar, water, ginger, cinnamon, cloves, and vanilla in pot and bring to a boil.
Reduce heat and add peels back in, simmer for 75-90 minutes-until peels start to become translucent.
Remove peels with a fork and place them on a cooling rack to drain and dry (with a piece of parchment beneath for easy clean up). I like to leave mine overnight.
Toss peels in sugar to coat well. Spread them back out on cooling rack and allow them to dry a few more hours.
Store in an airtight container.
Notes
Don't toss out your syrup! Place it in a mason jar in the refrigerator and use it to drizzle over pound cake, sweeten your hot or sweet iced tea, or use it as a base for adult drinks- it has a wonderful flavor and will enhance many recipes.
Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place. To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess.
Orange peels get their bitterness from several compounds. And those compounds dissolve in hot water, which is why blanching works so well. In fact, blanching reduces bitterness by 50%. Repeat the blanching step until the orange peels taste just slightly bitter.
Cook for 45 minutes, until the orange peels are soft and the pith starts to turn translucent. The syrup will have thickened, and the bubbles will be thick and glass-like. You can also use a candy thermometer to check for doneness—the syrup should register between 235°F – 245°F (soft ball stage).
Once the peels are cooled and candied, you can store them in an airtight container in a cool, dry place for up to a month. You can also refrigerate or freeze them for even longer storage.
Candied Orange Peels are beautiful, festive, and are full of nutrients. The orange peel has more vitamin C than the actual fruit of the orange. Likewise, the fruit peel also has about three times as much the amount of Vitamin A, B-Complex, and minerals such as manganese, calcium, and zinc.
I scrape/scoop the white pith off with a spoon, slice the zest into strips, and simmer in a 1:1 sugar syrup until it is 100% saturated. I just cover it and let it sit for the next day. I know it's done when it gets a jellied/waxy look.
Orange peels make a home smell cozy and clean. You can boil orange peels with mulling spices like cinnamon and cloves to send a fresh autumnal aroma through the air. Boiling orange peels with lemon and grapefruit peels create a fresh, vibrant, and energizing aroma that makes your house smell clean and pristine.
A traditional Old Fashioned is made with regular oranges, so you can always do that! And really, any type of orange will taste great in this co*cktail.
The sugar cube is one Old Fashioned tradition that can definitely be skipped. While many recipes call for it, it offers no advantage over using a rich simple syrup and has several disadvantages. Most obviously, you have to find and buy sugar cubes and a muddler.
Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus.
Candied Mixed Peel, or Candied Mixed Peel, is what you get when you cook any citrus like lemon, limes, or oranges in thick sugar syrup. It is a way to preserve the skin of the fruit to be used in future recipes around Christmas like Christmas Cakes and Christmas puddings.
The sugar will be chewy if it hasn't been heated to a high enough temperature. The temperature we want to reach is hard crack. However, if you don't quite reach that you will get a candy shell at soft crack. At this stage, it will set, but with a stick in your teeth, chewy consistency.
If you put them in an airtight container, they will absorb moisture and get stickier. You can also toss the sticky slices with a few coats of granulated sugar to make them less sticky as well. Candied orange slices will keep at room temperature for 2 weeks, refrigerated for up to a month, or frozen for up to 3 months.
Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable. Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It'll last for up to six weeks in the fridge.
And bonus: because of the high sugar content, candied citrus peels last for a long time — up to a few months at room temperature when stored in a cool, dark place, and even longer in the refrigerator or freezer.
But it is safe to eat and will not spoil, since the sugar acts as a preservative.” If you want to keep it for a year or more, Bush suggests that you store it in the refrigerator. Be aware that the sugar may crystallize and the fruit become very hard.
Address: Suite 228 919 Deana Ford, Lake Meridithberg, NE 60017-4257
Phone: +2613987384138
Job: Chief Retail Officer
Hobby: Tai chi, Dowsing, Poi, Letterboxing, Watching movies, Video gaming, Singing
Introduction: My name is Zonia Mosciski DO, I am a enchanting, joyous, lovely, successful, hilarious, tender, outstanding person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
