Candied orange peels seem difficult to prepare at home, but actually, they are not. You just need a little patience because the process is a bit lengthy, but it only requires 5 minutes a day, and it’s definitely worth it. Candied orange peels are a real treat both to enjoy as they are and to prepare desserts such as traditional leavened cakes like the panettone or the colomba. Similarly, candied lemons can also be made.
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- Difficulty: Medium
- Cost: Economical
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 lb orange peels
- 6 1/3 cups water
- 3 1/3 lbs sugar
- 7 oz honey (or inverted sugar)
Tools
- 1 Brush
- 1 Pot
- 1 Slotted Spoon
- 1 Knife
Steps
Wash the oranges thoroughly with the help of a brush. Dry them with paper towels and cut them into 4 wedges.
Use a small knife to remove the pulp, or make 4 cuts on the peel to form wedges and pull it away. In this case, you need oranges with thick peels.Bring a large amount of water to a boil. Boil the orange peels for 5 minutes.
Drain them in cold water. Repeat the process 2 more times.
The third time, cook for 20-30 minutes.Test if the oranges are cooked with a toothpick; if it goes through without resistance, they are cooked. Drain them in cold water again.
Meanwhile, prepare the syrup with water and sugar.
As soon as the syrup boils, immerse the oranges and cook on low heat for 5 minutes.
Remove from heat and leave them in the syrup.The next day, repeat the operation.
This procedure should be done for 10 days.On the last day, add honey or inverted sugar to the syrup.
Boil for 5 minutes. Let them cool in the syrup.Remove the peels with tongs and place them in previously sterilized jars.
Cover with the syrup.
Seal and store in the pantry.
Tips
Once opened, I recommend storing the jar in the fridge.
FAQ
Can I make candied lemon peels with the same recipe?
Yes, just follow the same procedure.
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