Candied Orange Peels

Fast and Easy Candied Orange Peels~Chef and a Baker
A great way to add add intense citrus flavor and bright sweetness to savory dishes or a smooth blending of tasty sweet oranges to your dessert. This is a powerful tool to add to your culinary quiver.
Candied Orange Peels
 
Prep time
Cook time
Total time
 
A great way to add add intense citrus flavor and bright sweetness to savory dishes or a smooth blending of tasty sweet oranges to your dessert. This is a powerful tool to add to your culinary quiver.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: American
Serves: 6
Ingredients
  • 10 Florida or Valencia oranges
  • 4 cups granulated sugar
  • 6 cups water
Instructions
  1. Top and tail the oranges and cut the skin into quarters.
  2. Peel the skin and remove the pith (the white part), cut the skin into julienne strips about a quarter inch wide
  3. Put the strips of peel into a large sauce pan or a rondeau and cover with cold water
  4. Put on the stove and bring to a boil, once boiling drain the water from the peels and  repeat this process three times (to soften the skin)
  5. In a small bowl whisk together the sugar and water and put  sugar water or simple syrup into a medium sauce pan and bring to a simmer
  6. Let the simple syrup cook for 15 minutes at a simmer, then  place the peels in and cook for one hour or until the peels are translucent adjusting the heat to maintain a simmer and do not boil
  7. Swirl the pan to make sure that all the peels are covered with the simple syrup and  drain from the peels and set aside ( base for a citrus sauce?)
  8. Place the peels out a sheet pan or a rack and let dry for 6 hours

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