Quick-method candied orange peels. Why buy candied peel when it’s so easy to make them at home, with the peace of mind of using organic oranges? Preparing candied orange peels is really very easy and also economical. Just cut the fruit peel into strips or cut it with small cookie cutters. A few simple steps to remove the bitterness, then into a pan with equal weights of water and sugar and you’re done. Candied orange peels can be used in the preparation of desserts or enjoyed on their own. They can be dipped in melted chocolate. Placed in a jar decorated with a bow, they could make a nice holiday gift.
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- Difficulty: Easy
- Cost: Low cost
- Rest time: 12 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
- Energy 152.81 (Kcal)
- Carbohydrates 40.47 (g) of which sugars 32.66 (g)
- Proteins 0.47 (g)
- Fat 0.06 (g) of which saturated 0.01 (g)of which unsaturated 0.02 (g)
- Fibers 3.31 (g)
- Sodium 2.50 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Candied Orange Peels
- 9 oz orange peel
- 1 1/4 cup granulated sugar
- 1 cup water
What you need for Candied Orange Peels
- 1 Kitchen scale
- 1 Cutting board
- 1 Saucepan
- 1 Frying pan set
- 1 Cooling rack
- 1 Baking tray
- 1 Tongs
Procedure for Candied Orange Peels
Now let’s move on to preparing the candied orange peels. Wash the organic oranges and dry them.
Remove the peel, leaving a little of the white pith attached. Place them on a cutting board and cut into strips of the desired width.
For a more decorative result, you can cut the peels with small cookie cutters or sugarcraft cutters.
Put cold water in a saucepan and add the peels. Bring to a boil and let simmer for about 3 minutes.
Drain them and place on a plate. Meanwhile, discard the saucepan water and replace it with fresh cold water.
Repeat this operation three times, always starting with cold water. This will remove the bitter taste from the peels.
Place the peels in a large pan and add the sugar and water. Stir with a wooden spoon.
Cook for 15-20 minutes over medium heat, until the sugar and water reduce, but they should not be completely absorbed.
Turn off the heat and let cool for a few minutes. Place a rack over a baking tray or the oven’s drip tray and, using tongs, arrange the peels on it.
Leave to dry overnight. The candied orange peels can be eaten as is, or rolled in granulated sugar.
For an even more indulgent version, melt dark chocolate in a bain-marie and dip the peels halfway. Orange and chocolate marry perfectly!
Peels can be stored in a tin or airtight container and will keep for more than a week.
Now all that’s left is to taste them!
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