I like making candied orange peel from the blood oranges. I used blood oranges but you can use any type of orange, lemons, or tangerines. Candied citrus fruit has been around since at least the fifteenth century. The candying process preserves the fruit and gives it a bright intensity. These peels are delicious on their own, dipped in chocolate, served on a cookie plate, or chopped and sprinkled over vanilla ice cream. They would also be delicious in a good fruitcake.
This recipe looks complicated. It is not. Do it while you are doing some other cooking and have the orange peels simmering away at the back of the stove. Your house will smell amazing.
Candied Orange Peel
- 5 oranges, organic
- 4 cups sugar, plus more for tossing
- 2 cups of water
- Wash the oranges. Using a peeler, peel off the rind of the oranges in long, thick strips. Try to avoid peeling the white pith along with the rind.
- Cut the rind into strips.
- Put the strips into a pan and cover with cold water. Bring to a boil over low heat and simmer for 10 minutes. Drain the water.
- Cover with water, bring to a boil and simmer 10 minutes. Drain.
- For a third time, cover with water, boil, simmer 10 minutes and drain.
- Add the water, sugar, and rind to a pan. Stir over low heat until the sugar is dissolved. Cook slowly in the sugar syrup until the peel is translucent and the syrup is boiling in small, fast bubbles. If you have a thermometer, it should read 230. If not, you can eyeball it.
- Turn off the heat and let the fruit sit in the syrup for 30 minutes. Drain the peel and lay the strips out on a baking sheet covered with parchment. Let cool, then toss Candied Orange Peel with sugar.