Candied Orange Peels Food

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

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

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.

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.

RAYS OF SUNSHINE - HOMEMADE CANDIED ORANGE PEEL

Steps:

• Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters.
• Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
• Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.
• Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.
• Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly disappeared.
• Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Cover and allow to dry overnight.
• Toss the peel in extra caster sugar to coat it lightly.
• Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days.
• Store in airtight containers until ready to use.
• The peel will last several months if kept in dry, dark & cool conditions & and in airtight container.
• Snip into smaller pieces as and when you need it.

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 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 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.

CANDIED ORANGE (OR GRAPEFRUIT OR LEMON) PEELS

Steps:

• If using non-organic fruit, wash peels WELL before peeling.Cut the peel on each fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch-wide strips.
• In a saucepan add salt and cover with cold water. Boil 15 minutes, pour off water and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes.
• Drain and cover with 2 1/2 cups sugar and 1 cup water.
• Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch.
• Spread on wax paper. Roll peels in remaining sugar. Let dry.
• Store in an airtight container. Keeps one week or can be frozen.