Candied Orange Peels
Category: Desserts
Servings: 1 jar (or approximately 10 servings)
Candied orange peels are a delightful treat that can serve as a zesty addition to many desserts or as a simple snack. The process of making candied orange peels involves a delicate balance of boiling, simmering, and infusing oranges with sugar syrup, which results in a sweet, tangy candy that’s both chewy and bursting with citrus flavor. This recipe is straightforward and can be preserved for later use or enjoyed fresh for immediate indulgence.
Ingredients
| Ingredient | Quantity |
|---|---|
| Oranges | 1 kg |
| Sugar | 800 g |
| Water | 1 l |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 |
| Carbohydrates | 45 g |
| Sugars | 44 g |
| Fat | 0 g |
| Protein | 0 g |
| Fiber | 1 g |
Instructions
-
Prepare the Oranges
Begin by selecting untreated oranges with a thick rind. These will provide the best texture and flavor for your candied peels. Carefully cut the oranges into wedges, making sure to remove all the fruit pulp from the peel. -
Slice the Peel
Once you’ve removed the pulp, slice the orange peel into thin strips, about 0.5 cm in width, following the natural lines of the orange wedges. This will ensure that the peels have a uniform thickness for even cooking. -
Blanch the Orange Peels
Place the sliced peels into a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Let the peels cook for about 5-10 minutes, allowing them to soften slightly. Drain the peels using a slotted spoon, discarding the water. -
Make the Syrup
In the same saucepan, combine 1 liter of fresh water and 800 grams of sugar. Stir the mixture over medium heat until the sugar is fully dissolved. Once the sugar has dissolved, increase the heat slightly to bring the syrup to a gentle simmer. -
Cook the Peels in Syrup
Add the blanched orange peels back into the syrup, ensuring they are fully submerged. Allow the mixture to simmer gently for 30-40 minutes, stirring occasionally, until the syrup thickens slightly and the peels become tender and translucent. Keep the heat low and avoid boiling vigorously to prevent the syrup from crystallizing too early. -
Cool and Store
Once the candied orange peels are done, you can choose to use them right away for decorating cakes, cookies, or pastries, or you can store them for later use. To store, transfer the peels along with the syrup into a sterilized glass jar while the syrup is still hot. Seal the jar immediately and then place it into a pot of boiling water for 20-40 minutes to ensure it is properly sealed. Remove the jar, let it cool, and your candied orange peels will be ready for use or storage. -
Enjoy
The candied orange peels can be enjoyed fresh or stored for months, making them a versatile ingredient in your dessert repertoire. Whether used as a topping, snack, or even as a unique gift, they add a bright citrus flavor with a sweet finish to any dish.
Tips for Perfect Candied Orange Peels:
- For a slightly more sophisticated touch, dip the candied peels in dark chocolate once they have cooled and let the chocolate harden for a rich treat.
- If you prefer less sugar, reduce the amount of sugar slightly or substitute with a sugar alternative.
- Always use organic or untreated oranges, as they are free from harmful chemicals that could leach into your candied peels.
Storage Instructions:
To keep your candied orange peels fresh for longer, store them in an airtight container or a sealed glass jar. They will keep for several weeks in a cool, dark place. If you have submerged them in syrup, they can last even longer when refrigerated. For best results, use within 1-2 months.
These candied orange peels are not just a delightful treat but a versatile component for various dishes, adding a refreshing burst of flavor wherever you choose to use them. Whether enjoyed by themselves or incorporated into your favorite baked goods, they are a citrusy indulgence worth savoring.
