Making a batch of candied orange peel to keep on hand for sweet treats or toss into baked goods is one of my favorite special items to make from scratch. Fresh oranges are such a bright spot in the midst of dark winter when citrus is at peak season. But while oranges are often revered for their juicy flesh, their natural wrappers are jam-packed with fresh, citrusy flavor.
Ingredients:Oranges, Granulated sugar
Practice:
1.Wash the oranges very well. Cut 1/2 inch off of the top and bottom of each orange.
2.With a sharp knife, make 4 to 6 lengthwise cuts from the top to the bottom of the oranges, just through the skin and the white pith, to the flesh. Peel wide strips of the orange peel in these sections. If the pith is extra thick, trim some of it so that it is no more than ⅛-inch thick. Cut the peels crosswise into ¼-inch thick pieces.
3.Place the strips of peel into a medium saucepan and add several cups of cold water to cover by 1/2 inch. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
4.Drain the orange peels, rinse well, and return them to the pot. Cover with fresh water again and simmer for another 10 minutes. Drain and rinse well.
5.In the same pot, combine 3 cups of sugar with 2 cups of water to make a rich simple syrup. Bring to a boil over medium-high heat and stir well to dissolve the sugar.
6.Add the orange peel and reduce the heat to medium-low to maintain a low simmer. Cook for 40 to 45 minutes, until the sugar syrup thickens and the peels look glossy and translucent. Meanwhile, line a baking sheet with parchment paper and place a cooling rack over the sheet.
7.Using a slotted spoon, remove the candied citrus peels from the syrup, letting the excess drain into the pot. Place it in a single layer on the wire rack set over the sheet tray. Repeat with the remaining peels. Let them dry until slightly sticky, about 30 minutes.
8.Place the remaining 1 cup of sugar in a wide, shallow bowl. Coat a few peels at a time, tossing them thoroughly with the sugar. Remove the peels from the sugar, shake any excess into the bowl, and return them to the wire rack in a single layer. Repeat until all of the peels are coated in sugar. Arrange the peels in a single layer so that they are not touching on a clean wire rack set over a sheet tray. Let dry at room temperature in a dry, cool area for 1 day or until completely dry, not tacky. Store in an airtight container.
Source:Preppy Kitchen
