Candied Orange Peels – Sweet treats rich in flavor!
Candied orange peels left hanging to dry
It’s no secret I hate to throw things out. A spot inspection of my pantry would likely surrender enough yogurt containers to fashion a full-size igloo or satisfy the production needs of a Yoplait plant. And while all that I glean is not gold, orange peels are a strong exception. In fact, I argue it’s one of the best uses for California and Florida’s finest fruit. No denying, a fresh juicy orange is an exceptional treat, but candied orange peel takes citrus to a whole new level of edibility.
It’s the perfect marriage of texture and flavor. Dip them in dark chocolate (known as an orangette) and your tastebuds won’t know what hit them. I first started making candied orange peels after a sweet visit to David Lebovitz’s blog who wrote about them in his Quick Mincement Pie Recipe. I’ve been hooked ever since.
Before you slice one orange, see my tips below to simplify the process and enhance the flavor at the same time .
Tips for making candied orange peels:
- Use organic oranges, no telling what’s on the sprayed variety.
- Don’t soak rinds in salt water (step one in killing any and all flavor)
- Don’t boil rinds in water and drain repeatedly before adding to sugar syrup (step two in ensuring you have nothing more than a flavorless chew toy)
- I add sliced peels directly to the pan as I eat oranges. I just keep them in a lidded stainless steel pan on the stove. I add peels, simmer, cool…add more, simmer, cool until I have a good batch.
- After racked to dry but tacky to touch, I dredge some in sugar, as seen in last photo–a very fine candy.
- Chop up some candied peels to use in baking, or on top of steel cut oats, or tossed in salads
- Save syrup (and spike with Grand Marnier) for a million uses as a flavor syrup
Here are the basics steps and the Candied Orange Peel Recipe