Homemade Candied Orange Peels
Homemade candied orange peels are wonderful addition to sweet recipes and the flavor is divine.
Homemade Candied Orange Peels
Homemade candied orange peels are wonderful addition to sweet recipes and the flavor is divine.
Cooking Instructions
- 1
Cut the peel of each orange into strips using a paring knife.
- 2
Start at the stem and cut all the way through the peel, but not into
the flesh of the orange.
- 3
Remove each strip as you cut. Yields about 30 pieces.
- 4
In a stainless saucepan, add about 2 1/2 quarts water and orange peels. There should be enough water that the peels are not crowded.
- 5
Bring to a boil and allow the oranges to boil for about two minutes then drain.
- 6
Repeat the process two more times.
- 7
Place the oranges back into the pan and pour cold water over them and allow to cool. Once cooled, drain again.
- 8
Partially remove the pith (white part of peel).
- 9
With the paring knife, remove enough pith that leaves only about an eighth of an inch of pith on the peel.
- 10
Return orange peels to pot, and bring to the final two minute boil. Then drain.
- 11
Add the sugar and lemon to the saucepan with about 2 cups of water.
- 12
Bring to a strong boil and stir occasionally to dissolve the sugar.
- 13
Then reduce heat, but maintaining boil and cook until a begins to thicken.
- 14
Add the orange peels and cook until the peels become glassy. (can take up to an hour) Remove from heat and let cool in the syrup until plump, may take several hours, or leave overnight.
- 15
Once peels have absorbed syrup and plumped up, remove excess syrup by sliding from top with fingers.
- 16
Place on drying rack and allow to dry one day or until no longer sticks to your finger when touched.
- 17
Dip each peel in sugar by pressing down to evenly coat and return to drying rack. Allow one day to dry.
- 18
Store candied orange peels in the freezer. Layer the orange peels between parchment paper and lay flat.
- 19
Notes: When making homemade orange peels, the cutting and blanching process takes about 4 hours. But then, this recipe just needs time to allow the peels to absorb the syrup (over night) and dry on the counter (two days). This recipe works well for dipping into chocolate or as a practically fat free snack. May increase sugar to 4 cups for an even stronger candied orange taste. *Slow food method adapted from Rosetta Costantino?s My Calabria
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Easy Homemade Candied Orange Peels Easy Homemade Candied Orange Peels
Every year, I buy pesticide-free citrus to make this.Iyokan (a Japanese citrus similar to tangerines), tangerines, pomelos- any citrus peel works. However, to be safe, use pesticide-free citrus.Enjoy as is, bake in bread or baked goods- the possibility are endless. Recipe by Panko625
-
Candied Iyokan Orange Peels Candied Iyokan Orange Peels
It is a quite shame to throw away the peels, but you can candy them for an amazing treat!At Step 3, cover the peels in a saucepan and add the same amount of sugar. The peels are already tender, so you don't need to simmer them for a long time. Just let sit overnight and you will have coloured orange peels. For a Iyokan marmalade, refer to. Recipe by commeline -
Candied orange slices Candied orange slices
I posted previously candied orange peel recipe and today I post candied orange slices which are so delicious and beautiful as well, and worth trying.
-
Candied Orange Slices Candied Orange Slices
I had been looking for candied orange slices for a while. But recently my friend Liliana found on Instagram a recipe by Anna Terés. This is exactly what I was looking for to snack, to add it to breads and pastries, or to cover with chocolate.
-
-
Homemade Candied Hassaku Peel Homemade Candied Hassaku Peel
I wanted to make homemade candied peels, so I created my own recipe by referencing a variety of recipes and consolidating the best of each!When coating the peels in granulated sugar, they will get sticky, but once they are well coated, the sugar will dry up and stop sticking.By repeating Step 3, you can get rid of some of the astringency (bitterness).Coating them in chocolate makes them extra delicious. For 2 hassaku's worth. Recipe by Jay -
Sparkling Candied Grapefruit Peel Sparkling Candied Grapefruit Peel
Candied citrus peel is delicious. You can make this in much the same way as candied orange peel.If finishing with a coat of granulated sugar, it might become too sweet, so adjust the amount of sugar when cooling the peel. Recipe by Oshiruko -
Candied Amanatsu Citrus Peel Candied Amanatsu Citrus Peel
Amanatsu peels are so pretty, so I thought I'd try making my own candied peel with it. I wasn't too precise cutting up the peel, so this may not be very professional, but I had great fun making it.It's really important to remove all of the white pith from the peel, otherwise your candied peels will be bitter. Leave the peel to dry completely in Step 5 is also very important, otherwise it will just absorb the dredging sugar and become soggy. You can make this recipe with any citrus fruit. However, grapefruits have a very distinctive bitter taste so it may not work well. Recipe by mashiho -
Candied Lemon Peel Made The Lazy Way Candied Lemon Peel Made The Lazy Way
This is a way of making candied lemon peel using thick peel (with the white pith still on it)...After making this many times, I put together my method for a delicious result.You can use this method for buntan or other citrus fruit with even thicker peels.You can keep this for a long time in the refrigerator.They become more delicious after a few days.I don't like the bitterness of peel, so this tastes really good to me, but if you prefer to have some bitterness you may find these inadequate. Recipe by Yukijirushi -
Candied Citrus and Ginger Candied Citrus and Ginger
I think candied citrus peels are somewhat of an acquired taste. Kind of like mustard, hated during childhood and appreciated in adulthood. This is actually the second version of this recipe. The first version had thinly sliced habaneros in it and it was successful. Anyway, these can be eaten as a snack or used in baking applications. Be sure to save the syrup to make hot tea or use as a glaze.
-
California Farm Navel Orange Candy and Chocolate Peels California Farm Navel Orange Candy and Chocolate Peels
California Navel oranges are ripe, large, juicy, thick skinned and delicious, it has been an exceptional winter and spring. The oranges weight one pound each. The peel on one orange alone weights 150 grams, the orange 300 grams. Time to candy the peels in chocolate!
More Recipes
Comments (5)