Candied Orange Peel Food

CANDIED ORANGE PEEL

Steps:

• Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks. Cut the quarters into thin slices.
• Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the water and repeat this process with fresh cold water two more times.
• After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached, making sure there are no pieces of pulp stuck to them, (for looks only). In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5-10 minutes), stirring constantly.
• Cover pot and cook 10 minutes to steam down the sugar granules on the side of the pot, stirring every few minutes. Continue to simmer over low heat for 1 1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it cooks. Remove the saucepan from the heat and immediately begin the next step.
• Place the remaining 3 cups sugar on a sheet of waxed paper, I use a cookie sheet with a rim). Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely.
• Transfer the slices onto racks and let them air-dry (20 to 30 minutes).
• In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.

CANDIED ORANGE PEEL

Steps:

• Using a very sharp potato peeler, peel the rind from 3 navel oranges. Do your best to get only the orange color as the white part is the pith and can be bitter. A little pith is ok as the next few steps will insure that the bitterness is gone.
• If you have an electric tea pot fill it with water and bring it to a boil. This will make the following process go much faster. If you do not have an electric tea pot you can bring a large pot of water to boil and use this water for the following steps. You do not have to do this step, but having boiling water ready for use will make the preparation go much faster.
• Place the orange peels in a very small saucepan and cover them with boiling water. Place the saucepan onto your burner, bring it back to a rolling boil and allow it to boil for 1 minute. Drain your peels into a sieve and repeat this process two more times. This 3 time boiling process is used to insure that no bitterness from any pith will dominate your candied orange peels.
• Place 1 1/2 cups sugar into the small saucepan and add 1 1/2 cups boiling water. Bring this to a boil and stir until all of the sugar is dissolved thoroughly.
• Now add your orange peels to the sugar water and reduce to a simmer. Simmer for 45 minutes to an hour or until the orange peels become translucent.
• Carefully remove a few peels at a time from the boiling sugar water and place them into a shallow bowl that is filled with 1 cup of granulated sugar. Move the peels around to cover them as much or as little as you like. When covered to your liking, remove them to a cooling rack and separate them to dry. Repeat this until all of the peels are sugar coated and on the drying rack.
• Dry the candied orange peels for 12 to 24 hours and then store them in a container with the remaining rolling sugar. If you do not wish to store the peels in the sugar, take the exra rolling sugar and combine it with the sugar already in the saucepan. Bring this back to a slow boil, stirring to combine and melt the sugar. Strain the sugar mixture through a fine sieve. This sugar mixture can be used to sweeten tea or coffee but it is sweet, so use sparingly.
• To use in place of citron rub excess sugar off and mince the orange peels very finely. Use teaspoon for teaspoon in recipes that call for candied citron.

CANDIED ORANGE PEEL

Steps:

• remove orange peel in about 1/3" strips with a sharp knife, cut into 3" lengths.put in a heavy pan and cover with cold water, bring to a boil and boil 3 minutes.
• Drain and repeat procedure three (3) times in all,discarding the water each time and replacing it with fresh -- drain peel after last boiling and set aside in a bowl.
• Rinse out the pot and combine 2 cups of sugar and syrup. Place over medium heat and cook, stirring till sugar dissolves.
• Add orange peel, turning heat to simmer and cook gently till transparent -- 30 minutes --
• Cool in syrup 45 minutes.
• lift, drain and roll in 1/2 cup granulated sugar, place on waxed paper.

CANDIED TANGERINE PEEL

Steps:

• Place the tangerine halves in a large saucepan with enough cold water to cover. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20 minutes into the process, you don't want them to become mushy.) You'll know they're done when you can scrape away the pith (the white part) easily. Drain the peels and when cool enough to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil, add the peels, reduce heat to medium, and cook until the peel is translucent, stirring occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar, separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or refrigerator.;

CANDIED ORANGE

Steps:

• Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
• Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
• Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

SUGARED ORANGE PEELS

Steps:

• Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
• Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
• Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
• Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.

CANDIED ORANGE ZEST

Steps:

• Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
• TIP:
• RED ORANGES
• Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes

CANDIED ORANGE PEEL

Steps:

• Using a citrus zester or vegetable peeler, shred long strips of orange peel.
• Place strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat two more times with fresh water.
• Place sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 12 minutes. Remove from heat; let strips cool in syrup, at least 1 hour. Remove from syrup when ready to use.

SIMPLE CANDIED ORANGE PEEL

Steps:

• Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
• Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
• Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.

CANDIED ORANGE PEEL DIPPED IN CHOCOLATE

Steps:

• Cut peels off both oranges, leaving 1/8 inch of the white membrane under each orange peel piece. Cut each peel into 1/4-inch-wide strips. Refrigerate peeled fruit for snacking or another use.
• Bring 4 cups (1 qt.) water to boil in medium saucepan. Add orange peels; simmer over medium-low heat 15 min. Drain.
• Combine 1 pkg. dry gelatin mix with cinnamon and 2 Tbsp. sugar in medium bowl; reserve for later use.
• Return drained orange peels to saucepan. Add remaining water, dry gelatin mix and sugar. Bring to boil; simmer over medium-low heat 45 min, stirring occasionally. Drain.
• Add orange peels, in small batches, to reserved gelatin mixture; toss to evenly coat peels with gelatin mixture. Spread onto parchment-covered baking sheet. Let stand 1 hour.
• Melt chocolate as directed on package. Dip 1/2 of each orange peel strip into chocolate; return to baking sheet.
• Refrigerate 15 min. or until chocolate is firm.

CANDIED ORANGE PEEL RECIPE BY TASTY

Steps:

• Fill a pot with water and simmer on high heat until it reaches boiling point.
• Carefully peel the skin off the oranges and place into the pot of boiling water, stirring for 5 minutes. Drain the water and repeat.
• Carefully slice the orange peel into 5mm thin pieces. In a medium sized pot, place 500g of sugar and 500ml of water over medium high heat, stirring until the sugar is fully dissolved and small bubbles start to form at the surface of the water. Add the orange peel pieces into the syrup, stirring for 5 minutes. Remove the pan from the heat and let cool.
• Repeat this step and boil for another 5 minutes. The orange peel should be semi-translucent.
• Take out the peel and reserve the syrup. Place the orange peel on a drying rack and cover with a towel. Let it rest for a minimum of 4 hours, or overnight until dry.
• Using a double boiler, melt the chocolate until smooth. Line a tray with baking paper and take the dried orange peel. Using chopsticks, take a piece of orange peel and dip it into the chocolate until half of it is covered. Repeat with all of the other pieces, then place in the freezer for about 10 minutes, or until the chocolate has fully set.
• Take the remaining sugar and place it on a small plate. Take the orange peel pieces out of the freezer and roll them in the sugar.
• Serve.

CANDIED ORANGE PEEL

Steps:

• Halve and juice the oranges. Reserve the juice for another use and put the orange rinds in a large saucepan or Dutch oven. Add water to cover and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer until the rinds are tender, 30 minutes to 1 hour. How long this will take depends on the thickness of the rinds, so start checking them after 30 minutes to make sure they're not overcooking and turning mushy. To check for doneness, pluck one out and let it cool a minute; the rinds are cooked when you can easily scrape away most of the inner white pith with a spoon or a knife.
• Drain the rinds, and when cool enough to handle, cut each piece in half. Using a spoon or paring knife, scrape or cut away the inner white pith. Cut the rinds into strips 1/4 inch (6 mm) wide.
• In a large saucepan fitted with a candy thermometer, combine the 3 cups (750 ml) water, 4 1/2 cups (900 g) sugar, and the corn syrup, if using. Bring to a boil, then add the strips of orange peel and cook over medium heat until the temperature reaches 225°F (110°C) and the peel turns translucent.
• Place the candied peel in a strainer and stir a few times to make sure as much syrup drips off as possible. Spread the strips out on a wire rack set over a baking sheet and allow to dry for 2 to 3 hours.
• Spread the remaining 1 1/2 cups (300 g) sugar on a baking sheet. Place the orange peel strips in the sugar and toss with your fingers to separate the pieces and coat them well with sugar. Lift out the strips and shake off the excess sugar with your hands or place them in a colander and shake well. Set the sugar-coated strips on the wire rack and let dry overnight at room temperature.
• Storage
• The candied peel will keep in an airtight container in the refrigerator for up to 6 months.
• Variations
• You can substitute tangerines for the oranges. Note that the initial cooking time might be shorter because tangerine peels tend to be thinner. Lemon rinds can be candied this way, too.
• Tip
• Letting the peel dry thoroughly overnight is important because excess moisture can shorten the lifespan of the candied peel. If for some reason the peel gets too dry during storage, you can rehydrate it and make it more flavorful by soaking it in an orange-flavored liqueur such as Grand Marnier, Cointreau, or Triple Sec before chopping and adding to a batter.

CANDIED LEMON, ORANGE OR GRAPEFRUIT PEEL

Steps:

• With sharp knife, score the skin of the fruit (use only one type for a batch) into quarters,then peel it off with your fingers, keeping the pith attached.
• Lay each quarter of skin on a cutting board and cut to make uniform strips from 1/8 to 1/4 inch wide, according to your preference; you should have about 3 cups of strips.
• Cover peels with water in saucepan and bring to boil over medium heat. Boil for 1 minute,then drain, cover with water again and repeat two times (total of three times).
• Then, cover again and simmer the peel for 20 minutes. Drain and set aside.
• In the saucepan, make the syrup with sugar, water and corn syrup. Boil for about two minutes, then add the peel.
• Simmer briskly stirring occasionally, until the syrup is considerably reduced, then watch closely.
• The point of decision:.
• If you want a tender candied peel, cook until perhaps 3 tbsp syrup is left, and drain the peels (you can save the syrup).
• Medium-firm, leave only a spoonful of syrup, then drain.
• For candy-like crisp peel, watch closely until the syrup is on the point of hardening and has almost vanished.
• Arrange the peel on a bed of sugar on a jelly roll pan at whatever stage you have stopped cooking. Straiten the strips while hot if you want them symmetrical, or crumble them if you like a kinky tangle.
• Sprinkle more sugar over the strips and toss them occasionally as they cool.
• When cool enough to handle, put the strips onto cake racks and let them dry. The consistency of the finished candy will depend partly on the point at which the cooking stopped, but also on how long the strips are left to dry. They will keep indefinitely if candied 'hard'; not quite as long if left translucent and flexible. The choice is yours.

CANDIED CITRUS PEEL

Steps:

• Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
• Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
• Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
• Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
• Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
• To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.