Orange Peel Caviar
Orange Peel Caviar is my spoonable relish-like mixture of chopped candied orange rinds spiked with liqueur. A dollop or two of this preserve, adds solid orange flavor to any dish, batter, dough or ice cream base. I love it added to yogurt or steel cut oats or berry pies and cobblers.
- 6 - 7 Oranges Peeled
- 2 cups sugar
- 2 cups water
- 1 - 2 tablespoon orange liqueur or brandy (Grand Marnier, Triple Sec)
|Peel oranges, first cut "north pole" off, and then the "south pole" off
|Going lengthwise down the orange make five evenly spaced slits into the peel, to facilitate removal of peel from orange.
|Slice peel section into thick julienne widths, like the size of shoestring potatoes, or a little larger.
|Put peels in nonreactive pan, add sugar and water and stir to dissolve.
|Simmer slowly for about ten minutes and remove from heat.
|Let pan cool and reheat the pan at a later time and simmer gently, and shut off heat. Do this a couple more times in the days to come adding more orange peel is fine. The orange peel will candy that is look bright and shiny and firmer, and the runny liquid will become more of a syrup.
|Place orange peel in food processor. Add a tablespoon or two of Grand Marnier or Triple Sec or Patron Orange Liqueur and pulse until minced and chunky, and spreadable.
|Place orange peel mixture in jars, leaving 1/2 inch air space and add lid, tighten and place in simmering water bath for 10-15 minutes and then remove to cool. If you prefer not to can the mixture, you can freeze it and scoop the orange peel caviar as needed from a ziploc bag or sealed container.