Candied Orange Peel & Other Peels
http://brighteyedbaker.com/confessions101/diy-candied-orange-peel/
other peels:
Let the candied lemon peel dry for about 24 hours. When ready to store, place about 1/8 cup granulated sugar in the container in which you will be storing the peel. Add the peel to the container, cover, and shake to coat the peel with the sugar.
Ingredients
- DIY Candied Orange Peel
- Serves: about 2 1/2 cups
- Ingredients
- 3 navel or valencia oranges
- 1 1/2 cups granulated sugar
- 3/4 cup water
Preparation
Step 1
Instructions
Rinse the oranges.
Cut the top and bottom off each orange and score the skin into quarters.
Remove the skin (peel and pith, the white part), and cut the skin into strips about ¼" wide. Wrap the oranges in plastic wrap to store for other use.
Place the strips of peel in a large saucepan and cover with cold water.
Set on the stove on high heat and bring to a boil. Drain the water from the peels and repeat this process twice more.
In a small bowl, whisk together the sugar and ¾ cup water.
Pour the sugar water into a medium saucepan and bring to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer.
Add the peel and cook for 45 minutes to 1 hour, OR just until the peels are translucent, adjusting heat as necessary to maintain the simmer. Avoid stirring, as this will cause crystallation. If necessary, swirl the pan to make sure that all of the peels get covered with the syrup.
Drain any remaining syrup from the peels and set aside for other use (perhaps tea?!) There will probably be only a tablespoon or two of syrup left. Spread the peels out on a drying rack and leave to dry for 4-5 hours. Store in an airtight container.
For lemon peels:
Let the candied lemon peel dry for about 24 hours. When ready to store, place about 1/8 cup granulated sugar in the container in which you will be storing the peel. Add the peel to the container, cover, and shake to coat the peel with the sugar.