ROSEMARY CANDIED ORANGE PEEL
Provided by Pete Wells
Categories condiments, dessert
Time 2h20m
Yield 1.5 pounds
Number Of Ingredients 3
Steps:
- Quarter the oranges, discarding any woody stems, then peel the sections. Save the fruit for another use. (Or halve the oranges and juice them.) In a large saucepan, cover the peels with water and bring to a boil. Reduce the heat and keep at a low boil for 10 minutes, stirring several times. Drain into a colander. Repeat.
- In the empty pan, stir 4 cups sugar into 2 cups water. Tie the rosemary leaves in a piece of cheesecloth and add to the pan. Set over medium heat.
- Slice the blanched orange peels into .25 inch-wide strips. (If you juiced the oranges, first scrape away any remaining pulp and membrane with a spoon.) Add to the pan.
- Stir the syrup, and when it begins to boil, reduce the heat to very low. Simmer quite gently for 45 minutes, stirring once or twice.
- Set 2 or 3 racks over wax paper. With a slotted spoon, transfer the orange peels to the racks, side by side, with a little space between them. Dry overnight. (Strain the syrup through a fine sieve and keep it in the refrigerator for sweetening punches, cocktails or tea; for macerating fresh fruit; or for soaking poundcakes.)
- The next day, toss the orange peels with the remaining .5 cup sugar. Serve them with chocolate or dates; dip them in melted dark chocolate; or use them in cakes, ice cream or other desserts. The candied orange peels will keep, refrigerated in an airtight container, for several months
SIMPLE CANDIED ORANGE PEEL
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Provided by Damon Lee Fowler
Categories Dessert Christmas Quick & Easy Orange Christmas Eve Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
- Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
- Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.
CANDIED ORANGE PEEL
Provided by Giada De Laurentiis
Categories dessert
Time 2h10m
Yield about 12 candied peels
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
- Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
- Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
CANDIED CITRUS PEEL
Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats
Provided by Mary Cadogan
Categories Treat
Time 2h15m
Yield Makes about 300g
Number Of Ingredients 3
Steps:
- Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
- Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
- Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
- Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
- Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
- To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.
Nutrition Facts : Calories 82 calories, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein
RAYS OF SUNSHINE - HOMEMADE CANDIED ORANGE PEEL
Once you have made homemade candied orange OR lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process. This peel enhances any recipe calling for peel, and actually TASTES like oranges! I often keep the peel from fresh oranges in a container, in the fridge for up to 3-4 days, until I have enough to handy to make a batch.
Provided by French Tart
Categories Lemon
Time P3DT15m
Yield 1 Large Jar
Number Of Ingredients 4
Steps:
- Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters.
- Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
- Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.
- Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.
- Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly disappeared.
- Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Cover and allow to dry overnight.
- Toss the peel in extra caster sugar to coat it lightly.
- Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days.
- Store in airtight containers until ready to use.
- The peel will last several months if kept in dry, dark & cool conditions & and in airtight container.
- Snip into smaller pieces as and when you need it.
Nutrition Facts : Calories 1530.4, Fat 0.9, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 392.3, Fiber 18.9, Sugar 372.9, Protein 7.4
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