CANDIED ORANGE PEELS
I ended up making candied orange peels because a recipe I was trying to make called for it and I couldn’t find them at any store! I thought because of the holidays they would be available but I checked Whole Foods, Trader Joe’s, and Ralphs and none of them carried it. It was kind of a bummer at first because I had thought up this recipe about a week ago, finally found time to bake, only to find out I would have to hold off one more day since I had to make this first! But once my kitchen started filling up with the bright fresh scent of oranges, I decided it was a good thing I ended up making these because… 1.) I learned a new recipe and 2.) I can make sure peels of any type of citrus don’t have to go to waste now and 3.) You can’t get annoyed after looking at pretty oranges and smelling delicious smells!
You can use candied orange peels for all kinds of goodies including adding them into baked goods, as a garnish for cocktails, or even as is, dipped in dark chocolate (yum)! Try these candied peels in my Panettone Biscotti recipe (coming soon!), which is the whole reason why I was looking for them in the first place!
It is actually very easy to make but does take some time so don’t forget to allow for at least a day or two to have these guys all ready to go. If you do a lot of baking and cooking that calls for candied orange peels, I would recommend making a larger batch and freezing it so you have it on hand and ready to go whenever you need them! Otherwise a smaller batch, like the recipe below, should be enough for a few baking projects.
Tools you will need: a 1 quart saucepan (or one similar in size), 2 baking sheets (or 1 will work too, just more transferring to do), and parchment paper
- 2 medium oranges
- 2 cups of sugar
- 2 cups or water
- 1 cup of sugar for coating
- Cut the ends off of the oranges. Score each orange 5 times vertically. Using your fingers take off the peel, segment by segment, including the white pith.
- Cut each segment into 1/4 inch strips.
- Bring 2 cups of water to a boil in a small saucepan (1 quart). Add the orange peels and cook in boiling water for 15 minutes. Drain, rinse with cold water, and drain again. Put the peels in a bowl and set aside.
- In the same saucepan, bring the 2 cups of water and 2 cups of sugar to a boil, stirring to dissolve the sugar. Add the peels. Return to a boil. Once the pot is boiling reduce the heat to low and allow the peel to simmer for 45 minutes, until the peels are soft. Drain carefully.
- The next step is to coat the peels in sugar with the remaining cup of sugar. Line a baking sheet with parchment paper and spread a thin coat of sugar on it. Place the peels in one layer on top of the sugar. With a spoon or your fingers, cover the tops of the peels with the remaining sugar.
- Remove each peel from the sugar and transfer onto another parchment lined baking sheet. Let it stand until the coating is dry, 24-48 hours.
- I placed another piece of parchment paper to loosely cover it while I let it dry. After a few hours out I placed it in the fridge until I was ready to use them a few days later. I let it get to room temperature before using.
- Store in an airtight container and keep it in the refrigerator until ready to use or wrap in layers of plastic wrap and freeze for up to 1-2 months.
Make candied orange peels a day, week, or even a month ahead of time and store them in the refrigerator or freezer so you have them on hand for all your baking needs, especially during the holidays!
This entry was posted in Garnish
and tagged candied
. Bookmark the permalink