Candied Orange PeelPrint Recipe

I find candied peel to be one of those things that I encounter every year or so and when I do, I am reminded what a wonderful thing they are – and so unassuming. They may be small and sweet but they pack a powerful citrus burst with quite a sharp flavour that can catch you unaware.

These sugary little strips can be a sweet embellishment to a cup of herbal tea, they are wonderful dipped in chocolate and served with coffee or just great to have on hand to nibble on every now and then.

Of course, once you have tried orange you will be wanting to expand your candying reportoire and try out lemon and grapefruit too, or any citrus fruit for that matter, go on – knock yourself out!

Ingredients
2 oranges
2 cups of sugar
1 tablespoon light corn syrup
1/3 cup water

Wash the oranges and wipe dry. Using a potato peeler or a sharp knife, remove the outer layer of the orange peel in strips – try to remove as little of the pith as possible. If you do get a little too much pith then scrap it off gently with a knife.

Place the orange peel in a saucepan and cover it with cold water. Place the saucepan on the stove and over a medium heat, bring to the boil. As soon as it boils remove from the heat and strain, discarding the water. Repeat this process two more times and set the peel aside. Cut the peel into strips – you can make them as thin or as thick as you like, I prefer them at about 1/4 inch wide.

In the same saucepan (now empty), place 1 cup of sugar, the corn syrup and the water. Place on the stove and simmer over a medium heat for around 6 minutes. Add in the sliced peel and stir to ensure that the peel is covered with the sugar mixture, let sit over a low simmer (very low) till translucent – around 40 minutes. Remove from heat and strain , reserving the liquid if you wish (it has a myriad of uses).

Place the remaining cup of sugar on a rimmed plate or pie dish. Toss the peel through the sugar and ensure they are all evenly coated – I find it is best to use a fork for this process as it also help seperate them too.

Place on a cake rack to dry for 1/2 hour – they will now be ready to serve or store. They last around 1 month in a sealed container at room temperature. You might also like to dip them in chocolate which really takes them to the next level.

Notes: The 3 step boiling process removes the bitterness from the rind. Also, the syrup that is left from boiling the rind for 40 minutes cans be used as a cordial, to flavour cakes and frostings or even sorbets – amongst many other things.

© 2011, Michelle. All rights reserved.