CANDIED ORANGE PEEL

Candied Orange Peel

Candied Orange Peel

Candied orange peels are essential for holiday baking and their sugary crunch and big citrus flavor is perfect after a meal when I am craving a little something sweet.  But storebought ones are expensive and too often dried out and tasteless.  No need to rely on them when it is so easy to make them yourself.

Here is my method.  Use them as is for baking or serve them with after dinner espresso.  If you like, dip the ends in melted chocolate.  They keep for a long time in the refrigerator, if you can resist eating them all up.

CANDIED ORANGE PEEL

Makes about 6 cups

4 navel oranges

1-1/2 cups sugar plus more for coating the peels

1. Scrub the oranges clean and trim off about 1/2 inch from each end.  Cut the peel into 4 or 6 vertical segments.  Carefully remove the peel including the white pith.  Cut into 1/4-inch strips.

2. Place the strips in a bowl and cover them with cold water.  Refrigerate for at least 4 hours or overnight.

3. Drain the peels and place them in a medium pot.  Add cold water to cover.  Bring to a boil.  Drain and rinse the peels.

4.  In the same  pot, combine 1-1/2 cups sugar and 1/2 cup water.  Simmer until the sugar dissolves.  Add the peels and simmer, stirring occasionally, until soft, about 30 minutes.

5.   Spread the peels out on a rack.  When cooled and just sticky, roll the pieces in sugar.  Leave them to dry on a rack for several hours or overnight.  Store in an airtight container in the refrigerator or freezer.

 

 

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2 comments

1 Victoria Quinn { 03.29.15 at 2:31 PM }

I would assume the same can be done for lemon peel? Thanks Michelle for the recipe, will make my Easter pies & bread tastier I’m sure!! Happy Easter!!

2 Michele Scicolone { 03.30.15 at 5:03 AM }

So much tastier than the packaged peels. Lemon peel would be great!
Happy Easter to you, too!

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    • Michele Scicolone