Candied Orange Peel
This homemade candied orange peel offers a delightful burst of citrus flavor and sweetness, perfect for snacking or as a garnish for desserts.
Ingredients
Main Ingredients
- 4 large oranges Preferably organic to avoid pesticides.
- 2 cups granulated sugar For making syrup and coating.
- 1 cup water To dissolve the sugar.
- as needed tablespoons additional sugar For coating the candied peels.
Instructions
Preparation
- Wash the oranges thoroughly to remove any wax or pesticides.
- Slice off the ends of each orange and cut them into quarters, removing the flesh while keeping the peels intact.
- Remove excess white pith from the inner side of the peels.
- Cut the peels into strips, about half an inch wide for uniform cooking.
Cooking
- In a medium saucepan, combine water and sugar, and bring to a gentle boil, stirring until sugar dissolves.
- Add the orange peel strips to the saucepan, reduce heat to low and simmer for 45-60 minutes until tender and translucent.
- Prepare a baking sheet lined with parchment paper.
- Remove the peels with a slotted spoon and place them on the baking sheet, allowing excess syrup to drip off.
- Optionally, coat warm peels in additional granulated sugar.
Cooling and Storing
- Let the candied orange peels cool completely at room temperature.
- Store in an airtight container, layered with parchment paper to prevent sticking.
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Notes
Consider adding spices like cinnamon or ginger to the sugar syrup for flavor variations. Ensure the peels dry completely after coating to avoid sticking together.