Candied orange peels with soaking are extremely simple to prepare at home and truly delightful to enjoy.

Much more than those already purchased, they retain a fragrance and body that surprises and wins over even those who claim to be not very fond of this type of dessert.

Excellent when enjoyed pure or dipped in melted chocolate, they have such a variety of possible uses that, if we have untreated oranges, we really must try this recipe.

Inspired by this idea, I went to the country, picked oranges with thicker peels, and eagerly prepared my stock of candied peels. Already in thought, anticipating the many and fragrant desserts I could make with them, such as pound cakes, cakes, Easter doves, cassata, pastiera and several others.

Difficulty: Easy
Cost: Very cheap
Rest time: 4 Days
Preparation time: 10 Minutes
Portions: 15
Cooking methods: Stovetop
Cuisine: Italian

101.68 Kcal

calories per serving

Info Close

Energy 101.68 (Kcal)
Carbohydrates 26.70 (g) of which sugars 25.44 (g)
Proteins 0.49 (g)
Fat 0.06 (g) of which saturated 0.01 (g)of which unsaturated 0.03 (g)
Fibers 1.26 (g)
Sodium 0.98 (mg)

Indicative values for a portion of 19 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

4 oranges (untreated with thick peel)
sugar (equal to the weight of the soaked orange peels)
water (equal to the weight of the soaked orange peels)

Tools

Pan non-stick diameter 10 inches
Kitchen Tongs

Preparation

To prepare the candied orange peels with soaking, wash untreated oranges with thick peels under running water.
Use a brush or a sponge to remove all dirt residues from the peel.
Then cut the oranges in half and, with a sharp knife preferably with a pointed tip, cut the peel into strips of varying width, depending on the final result we want to achieve.
It is better to also cut a little into the area where the white part of the orange, which we need to remove, is attached to the fruit.
This will prevent the strips from breaking when detached, especially if they are not very wide.
Then soak the peels in abundant water for four days, changing the water once a day.
After this time, rinse the peels, drain them and weigh them.
In a small pot, combine the peels with water and sugar, each with the same weight as the soaked and drained orange peels.
So if the peels weigh 300 grams, you will need 300 grams of sugar and 300 grams of water.
The cooking time is at least fifteen minutes at moderate flame, stirring occasionally.
This time is necessary to dry them from the absorbed water and to candy them well.
However, additional time may be required if the syrup is still too liquid.
When it has reduced and the peels are coated with a transparent and fairly thick syrup, turn off.
Use kitchen tongs to place the peels well spread out to cool on parchment paper spread on a baking sheet, or on oiled marble.
The candied orange peels with soaking are ready.
When completely cool, they can already be consumed or stored in airtight jars.
They are excellent dipped in melted dark chocolate.