Recipe by Paula Bowman
Photography by Michael Alberstat
Food Styling by David Grenier
First published in Wish March 2008
Pro Tricks
- Try sugaring different citrus such as lemon or lime.
- Tie peel in a knot before drying for a different look.
- Cut peel into thicker strips and dip one end in melted chocolate after sugaring step.
Bonus: Strain and store orange cooking syrup tightly sealed in the refrigerator for a quick flavour boost in iced tea, baked goods or your favourite cocktail.
Simmer | Citrus | Dessert | All categories...
food
Candied Orange Peel
Candied orange peel can be used to add flavour to baked goods, or served as a sweet treat with coffee or tea
Ingredients (Makes 1/2 cup )
| 2 | navel oranges |
| 1-1/4 | cups granulated sugar |
Instructions
- Bring a small pot of water to a boil. Meanwhile, use a vegetable peeler to remove long strips of orange peel, being careful not to remove white pith. Slice pieces into long, thin strips. Blanch peel in boiling water for 2 minutes and drain. Rinse pot to remove bitter oils.
- Stir 1 cup sugar and 1 cup water together in pot over high heat and bring to a boil. Add blanched peel, reduce heat and simmer until strips are slightly translucent, about 10 minutes. Drain and transfer to a parchment-lined sheet pan in a single layer. Let dry 1 to 2 hours.
- Once dry, toss peel in remaining sugar and store in a tightly sealed container up to 1 week.
Nutritional information
Nutrients per slice (without orange peel): 430 calories, 25 g fat, 12 g protein, 39 g carbs, 1 g fibre.
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