Wednesday, December 15, 2010

Candied Orange Peels

For my cookie party the other day, I also made some candied orange peels.  I can't find the exact recipe I used (which is driving my type-A self craaaaaaaaaazy), but this one from Epicurious will do.  These took awhile to make, but most of it was hands-off time.  They're ridiculously simple and I'll definitely make them again. 

Photo from Dreamy Dish

Note:  It takes a day or two for the peel to dry, so plan ahead.  (I did not, whoopsies!)

Yield: Makes about 2 cups

2 large oranges, 1/4 inch of top and bottom cut off  (I used 4 oranges)
4 cups sugar, divided
3 cups water

Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.  (The recipe I used said to cook for 30 minutes each time.)

Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.

Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.


Sleepwalker said...

I never do the blanching part, but I'm thinking that takes a lot of the bitterness away. I haven't heard any complaints thus far, though.

My recipe is 4 1/2 cups sugar to 1 and 1/2 cup water. Still takes 45 minutes (at least). Then I wind up with this almost marmalade-like goo, to be applied on fruit cake, in dressings, used in cranberry sauce, saved in the garage until spring when the orioles show up hungry...

I Have To Have It said...

Yeah, these peels have no bitterness whatsoever. It's just alllllllllllll sugar.

We wound up with a bunch of orange-infused which makes for a very decent cocktail ingredient.

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