Last week, I blogged a recipe for an awesome Blood Orange Tart. I made the tart a few weeks ago, and in my current desire to use new ingredients that I would normally throw away, I decided to save the peels from the blood oranges. After the tart was done, I set out to candy the orange peels.
The process of candying peels is pretty easy. The peels are blanched in hot water three times and then cooked in a simple syrup. The peels sit in the simple syrup overnight and are set out to dry for about a day. So it takes a little bit of time to complete, but most of that time is spent waiting in between steps. The actual labor involved is pretty minimal.
And the result is beautiful candied orange peels. The peels can be eaten as is or covered in milk or dark chocolate. The combination of tangy, bitter, and sweet makes them a great snack or treat. The peels can also be chopped and added to cakes, brownies, fresh whipped cream, and many other breads and desserts!
In the recipe below, I used the peels from blood oranges, but feel free to substitute regular oranges instead. You can also use the same method for candying other citrus fruits, like lemon, lime, and grapefruit.
Click below for the recipe! Have a question? Feel free to ask in the comments below. And thanks for reading! 🙂
Candied Orange Peel
Yield: 1 – 1 1/2 cups
You are going to need:
- Peel of three oranges, sliced in to strips
- 4 cups water
- 2 cups sugar, plus more for drying
- 1/4 cup fresh lemon juice
You are also going to need:
- Medium saucepan
- Drying rack
- Small bowl
To peel the oranges, begin by cutting off the ends of the orange. Turn the orange on to one of the cut ends. Next, remove the skin and pith from the orange, making sure to remove a small amount of fruit as well. Slice the peel in to thin strips.
To candy the peels, bring a large pot of water to a boil, and drop in the orange peel. Boil the peel for 2 minutes, and then drain the peel in a colander and rinse under cold water.
Refill the pot, and repeat the boiling process an additional two times. (The peels are blanched in order to remove some of the bitterness.)
Rinse out your pot, and pour in the 4 cups of water. Stir in the sugar and lemon juice, and bring the mixture to a boil. Return the orange peel to the pot and cover.
Reduce your heat so that the pot simmers gently. Cook the peel for approximately 1 1/2 hours, stirring occasionally. Remove the pot from the heat, and let the peel sit in the sugar-water at room temperature overnight.
The next day, remove the peel from the syrup, and lay the pieces out on a rack to dry.
Once the peel is dry (about 24 hours later), coat the pieces in sugar. To do this, toss the orange peel in a bowl of sugar, and then remove the pieces and shake off the excess sugar.
Store the pieces of orange peel in an airtight tin for up to 5 days.