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Post by feather on Feb 2, 2018 22:34:50 GMT
I don't have a recipe, but, it is the season to have these. I'm trying to decide if I should be making candied peels or marmalade. Since I have some orange marmalade in the pantry, I'm thinking candied peels.
Anyone want to share their recipe and process for making candied peels? And does anyone have a method that works best to remove the peels with the least amount of pith?
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Post by woolybear on Feb 2, 2018 23:38:41 GMT
Anyone want to share their recipe and process for making candied peels? And does anyone have a method that works best to remove the peels with the least amount of pith? When I did an orange I used a sharp peeling knife. Did it like a potato or apple. Was careful not to go to deep into the peel. |
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Post by grannyg on Feb 3, 2018 1:00:53 GMT
I would boil my skins and turn off the heat...use a knife to scrape out the peth when they are cool...slice in long, thin, slices...boil in a heavy sugar water till they are soft, remove, roll in sugar and dry ....
5 from 1 vote
Print
Easy Candied Orange Peel Recipe
Prep Time
10 mins
Cook Time
45 mins
Total Time
1 d 55 mins
Easy Candied Orange Peel Recipe - very easy to make, great for snack, garnish and baking. Perfect for the holidays!
Course: Dessert
Cuisine: American
Servings: 6
Calories: 407 kcal
Ingredients
2 oranges medium size
3 cups sugar divided
2 cups water
Get Ingredients
Instructions
Cut a little from the top and bottom of oranges, then score the skin into 4 verticals segments and peel (leave white pith). Cut skin into 1/4-inch strips.
Combine 1 cup of sugar with 2 cups of water in a saucepan and bring to a boil. Once the sugar is dissolved, add orange peel. Bring to a simmer. Cook for 45 minutes. Keep an eye on it closely and if the water starts to evaporate too quickly, remove from heat earlier that the 45 minutes mark.
Remove from heat and drain well. Be careful, it is hot! Let it cool for 15 minutes.
Spread 2 cups of sugar over a large tray. Add orange peel and roll into sugar.
Transfer to air-tight containers and refrigerate for up to 2 months.
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Post by feather on Feb 3, 2018 1:44:09 GMT
woolybear, okay I peeled 4 grapefruit sized navel oranges, and 4 limes, the lemons were too dry to peel. Thank you for your idea. grannyg, The peels are in the pot with the sugar and water, boiling away. Thanks for the encouragement and ideas. I should have them done tonight yet. I'm tired. 
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Post by grannyg on Feb 3, 2018 2:29:40 GMT
and you can always dip some in chocolate....LOL...lovely gifting with a few bags of tea as well
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Post by feather on Feb 3, 2018 2:51:14 GMT
and you can always dip some in chocolate....LOL...lovely gifting with a few bags of tea as well Well I COULD couldn't I! But yesterday was dark chocolate day and today is tater tot day, so I really ought to dip them in tater tots.  Gifting, are you kidding, these are for me. They just finished at 250 degrees F then tossed in sugar. I tasted them, they were good. I'm so glad I made them. Then I added lemon juice and water to the leftover thick syrup, brought it to a boil, and I'll use that for tea or citrus-aid. DS thought that would be really good too. Him and I drink a lot of teas, the standards, the greens, the herbals. |
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Post by grannyg on Feb 3, 2018 2:56:28 GMT
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Post by feather on Feb 3, 2018 3:15:28 GMT
That's a good idea, to make full slices. I'll remember it for next time. I put my drier lemons into the food processor and ground it all up, with the limes, then put it through a sieve and put the juice in a container for other things. I peeled the oranges for snacking and the guys to take in lunches. Waste not want not. We are down sizing our budget, so we will have a lot more of that going on here. |
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Gifting, are you kidding, these are for me.