Simple Candied Orange Peel
For a quick and easy dessert, try candied orange peel. Peel two oranges and chop the peel into 1/2 inch pieces. Place the peels in a pot with water and sugar to cover by at least an inch. Simmer for about 30 minutes, until the peels are translucent and soft. Remove from heat and allow to cool before transferring to a jar with a lid, then store in the fridge for up to one month.
- 2 large oranges, 1/4 inch of top and bottom cut off
- 4 cups sugar, divided
- 3 cups water
- Each orange’s peel should be cut into four vertical segments. Remove each segment in one piece (including the white pith). Make 1/4-inch-wide strips. Cook for 15 minutes in a large pot of boiling water; drain, rinse, and discharge again.
- In a medium saucepan over medium heat, bring 3 cups sugar and 3 cups water to a boil, stirring to dissolve the sugar. Add the peel. Bring back to a boil. Reduce heat to low and simmer for 45 minutes, or until the peel is very soft. Drain.
- On a rimmed baking sheet, toss the peel with 1 cup sugar, separating the strips. Remove the peel from the sugar and place it on a sheet of foil. Allow to stand for 1 to 2 days or until the coating is dry. PREPARE AHEAD: Wrap in plastic wrap and freeze for up to 2 months.
Sweet Candied Orange and Lemon Peel
Orange and lemon peel become an elegant—yet still a little tart—sugared confection with this simple recipe. Every winter, when the days are short and the cold makes it seem like you are living in a snow globe, I look for comfort food. My mom always had a bowl of oranges with their zest, or lemon peel with sugar waiting in the fridge when I was coming home from school to cheer me up. Nowadays when I crave that warm fuzzy feeling, I turn to candied orange or lemon peel.
- 6 lemon peels, cut into 1/4 inch strips
- 4 orange peels, cut into 1/4 inch strips
- 2 cups white sugar
- 1 cup water
- ⅓ cup white sugar for decoration
Calories 153.9 calories, Carbohydrate 39.9 g, Fiber 0.5 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 39 g
- Cover the lemon and orange peel in a large saucepan with water. Bring the water to a boil over high heat. Boil for 20 minutes before draining and setting aside.
- 2 cups sugar and 1 cup water in a medium saucepan Bring to a boil and continue to cook until the mixture reaches the thread stage, 230°F (108°C) on a candy thermometer, or a small amount dropped in cold water forms a soft thread. Stir in the peel, then reduce to a low heat and cook for 5 minutes, stirring frequently. Drain.
- Roll the peel pieces in the remaining sugar, a few at a time. Allow to dry on a wire rack for several hours. Keep in an airtight container.
Candied Orange Peel Old Fashioned
Candied orange peels are a sweet, spicy, and tangy after dinner treat. They are easy to make with just 4 ingredients. Due to the process of candy making, candied orange peel has a sugar content that is much higher than what oranges contain. Let’s take a look at how you can make these candies at home.
Garnish our Almond-Orange Financier with this recipe. Candied peel can be made up to three weeks ahead of time and stored in an airtight container in the refrigerator with the syrup.
- 3 oranges
- 1 cup sugar
- Shred long strips of orange peel with a citrus zester or vegetable peeler.
- In a medium saucepan, place the strips. Bring to a boil over medium heat, covered with cold water. Drain and rinse twice more with fresh water.
- In a clean saucepan, combine sugar and 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, for about 3 minutes, or until the sugar has dissolved. Add the citrus strips to the boiling syrup; reduce heat and simmer for 12 minutes, or until the strips are translucent.
- Remove from heat and set aside for at least 1 hour to cool in the syrup. When ready to use, remove from syrup.
- Prep time- 20 minutes, plus 12 or more hours to dry Cook time- 1 hour Serves: 4-6
If your oranges have particularly thick pith, you can remove some of it before boiling the peels.
You’ll also receive two bonuses if you make this recipe.
Of course, the orange sections can be eaten.
There will also be some leftover orange flavored syrup, which you can save to use as a sweet flavoring in hot or cold beverages.
Candied Citrus Peel
Citrus peel is a popular ingredient in many different recipes and dishes. Candied citrus peel, however, is a type of citrus peel that has been boiled and coated in sugar. The sugar gives the peel a sweeter taste and often includes other flavors like cinnamon and salt to give it an extra dimension of flavor.
It is important to note that candied citrus peels are not as sweet as one might think.
- 4 large unwaxed oranges, or 2 oranges and 2 lemons
- big bag of granulated sugar
- 100g bar of dark chocolate (or gluten-free alternative), optional
Calories 82 calories, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein.
- Cut the fruit into 8 wedges, then remove the flesh, leaving about 5mm of peel and pith on the outside. Each wedge should be cut into 3-4 strips.
- Cover the peel with cold water in a pan. Bring to a boil, then reduce to a low heat for 5 minutes. Return to the pan and cover with fresh water. Bring to a boil, then reduce to a low heat for 30 minutes.
- Drain the peel in a sieve over a bowl, reserving the cooking water. For every 100ml of water, add 100g sugar. Pour into a saucepan and gently heat, stirring constantly, until the sugar dissolves. Simmer for 30 minutes, or until the peel is translucent and soft. Allow to cool in the syrup before removing with a slotted spoon and placing in a single layer on a wire rack set over a baking sheet. Place in the oven on the lowest heat setting for 30 minutes to dry.
- Spread a layer of sugar on a piece of baking parchment. Toss the peel strips in the sugar a few at a time, then spread out and leave to air-dry for 1 hour or so.
- Fill an airtight storage jar or rigid container lined with baking parchment with the peel. In a cool, dry place, it will keep for 6-8 weeks.
- Melt the chocolate in a small bowl to make a tasty gift. Dip the candied orange peel into the chocolate and shake off the excess. Place them on baking parchment to set before placing them in small cellophane bags tied with ribbon or pretty kitchen string.
How to make Candied Orange and Lemon Peel?
A recipe for creating candied orange and lemon peels is described in this article. The process of creating these delicacies requires that you peel the citrus fruit, then boil them for one hour with some sugar, water, and cloves before thoroughly drying them out. At this point, they can be put on top of pies, cakes, or even eaten with tea.
How do you make orange peels with chocolate chips?
It’s that time of year again! Football season is upon us, and with it comes tailgating, cheering for our favorite team, and eating delicious food. While there are many great dishes you can make when tailgating, this article will focus on one in particular- orange peels with chocolate chips. This recipe is not only easy to make, but also tastes amazing.
How do you cook with orange peels and sugar?
There are many different ways to make orange peel dipped chocolate; some recipes call for milk chocolate, while others use dark cocoa. Chopped nuts or peppermint extract can be added for variety. But what about the sugar? White sugar is often used in these recipes, but brown sugar will give the chocolate a richer flavor. Unrefined sugar can also be used to add another level of complexity.
How do you boil orange peels for jam?
The first thing you will need to do is thoroughly wash the peels. In a pot, cover them with water and boil for about 15 minutes. If you have a pressure cooker, use that instead. Then drain the water and remove the peels from the pot or pressure cooker. You will need to peel each one as well as discard any of the white membrane left on it. Finally, place them in a pot and cover them with sugar.