CANDIED CITRUS PEEL
Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats
Provided by Mary Cadogan
Categories Treat
Time 2h15m
Yield Makes about 300g
Number Of Ingredients 3
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.
Nutrition Facts : Calories 82 calories, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein
HOMEMADE CANDIED PEEL
Candied peel is a brilliant ingredient to have around at Easter. This thrifty recipe will take your hot cross buns, Simnel cakes and other biscuits and bakes to the next level. Use the peel or squeezed rinds of any citrus fruit you have to hand; lemons, oranges, or grapefruits all work well. Plus, it's a good way to reduce your food waste - bonus!
Provided by Jamie Oliver
Categories Leftovers Fruit Desserts
Time 3h
Yield 200 g
Number Of Ingredients 4
Steps:
- Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged - a plate can help to weigh them down.
- Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
- Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
- In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
- Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.
- Preheat the oven to the lowest setting. Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable.
- Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It'll last for up to six weeks in the fridge.
Nutrition Facts : Calories 73 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0 g protein, Carbohydrate 19.5 g carbohydrate, Sugar 19.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CANDIED CITRUS PEEL
You can use the peel of orange, lemon, lime or grapefruit. This recipe can easily be doubled.
Provided by Jill
Categories Desserts Candy Recipes
Time 9h
Yield 4
Number Of Ingredients 3
Steps:
- Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
- In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 31.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 0.8 mg, Sugar 25 g
SIMPLE CANDIED ORANGE PEEL
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Provided by Damon Lee Fowler
Categories Dessert Christmas Quick & Easy Orange Christmas Eve Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
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 CITRUS PEEL
For some romantic sweets on the go, go with candied citrus peel. We got our recipe from Kelleigh "Love on the Run" Trowbridge, former Delfina, Zuni and Le Colonial pastry chef and owner of the Ebbtide Café.
Provided by Neighborhood Fruit
Categories Dessert
Time 1h20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Cut fruit into quarters; peel the rind (peel!) off. Cut peel into desired shape; make all the pieces the same so they cook the same.
- Put peel piece into a saucepan, cover with water, bring to boil, drain and repeat.
- Repeat step #2 two more times.
- After the third boil, leave peel in the strainer.
- Put 1 1/2 cups of sugar, 1 1/2 cups of water into the saucepan and 2 tablespoons of corn syrup into the sauce pan. Bring saucepan to a simmer on medium heat, add peel. If you're not using corn syrup, you will need to put the lid on the pan to simmer it for 6 minutes before continuing. Let it cook, uncovered, at a rolling simmer until it is done. For hard-ish candy, cook until the liquid is almost gone, and for chewy candy cook until only 3-5 spoonfuls of liquid is left.
- Put peels into strainer and let cool until you can touch it.
- Put peels into a bowl, add some sugar, and toss them together. Toss every 15 minutes until really cool and the candy is coated with sugar.
- For best results, spread the candy on racks to dry. For harder candy, cook it and dry it for longer, for soft and almost chewy candy, cook and dry it less.
- Store candy in airtight containers. If you store them in the fridge they will seem very hard- but only because they are cold!
Nutrition Facts : Calories 645.3, Fat 1, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 184.6, Fiber 15.2, Sugar 149.9, Protein 3.9
RAYS OF SUNSHINE - HOMEMADE CANDIED ORANGE PEEL
Once you have made homemade candied orange OR lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process. This peel enhances any recipe calling for peel, and actually TASTES like oranges! I often keep the peel from fresh oranges in a container, in the fridge for up to 3-4 days, until I have enough to handy to make a batch.
Provided by French Tart
Categories Lemon
Time P3DT15m
Yield 1 Large Jar
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1530.4, Fat 0.9, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 392.3, Fiber 18.9, Sugar 372.9, Protein 7.4
CANDIED ORANGE PEEL
Provided by Giada De Laurentiis
Categories dessert
Time 2h10m
Yield about 12 candied peels
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
- Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
- Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
CANDIED GRAPEFRUIT PEELS
Provided by Food Network
Time 3h15m
Yield 180 peels
Number Of Ingredients 5
Steps:
- Using a sharp knife, cut each grapefruit into quarters. Remove the fruit from the peel, leaving the white membrane or pith attached to the peel. Save the fruit for another use. Slice each quarter peel on a diagonal into strips about 1/2-inch wide. If you cut them evenly, they will look nicer when displayed.
- Place the sliced grapefruit peels in a nonreactive 4-quart heavy-bottomed saucepan and add enough water to cover the peels by about 1-inch. Place over high heat and bring to a rolling boil. Remove from the heat and strain. Return only the peels to the saucepan, cover again with fresh water, and repeat the boiling and draining process three more times. It is really important to change the water because it retains the bitterness of the peel.
- After the fourth boil, drain the water as before and return the peels to the saucepan. Add the sugar and enough water to cover the peels by 1-inch. Place over low heat and let simmer for 2 hours. During this time, the sugar will sweeten and preserve the natural flavor of the peels. After 2 hours, they will be soft and translucent and the syrup will be thick. Let the peels cool in the syrup and keep them stored in the syrup, refrigerated, in an airtight container until you are ready to serve. They will keep this way for up to three weeks.
- When ready to use, allow the peels to drain on a wire rack for a few hours to remove the excess syrup. Put the rack over a baking sheet so the syrup does not drip all over the work surface.
- Once fully drained, you have three options for serving: First, you can serve them as they are. Second, you can place the peels in a medium-sized bowl filled with granulated sugar. Roll the peels around in the sugar until they are well coated. Third, you can dip the sugared peels into the bittersweet chocolate. Dip two thirds of each sugared peel into the bittersweet chocolate. Gently wipe the excess chocolate from the end of each peel before placing on parchment paper. The chocolate should set in a few minutes if it is tempered and the kitchen is not too hot.
- Whatever variation you choose, present the peels on a plate or in a small bowl or in petits fours cups.
- Once the peels have been sugared and dipped in chocolate, they can be stored at room temperature in an airtight container for up to three days.
- How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
CANDIED CITRUS PEEL
Categories Candy Citrus Dessert Christmas Grapefruit Lemon Orange Winter Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 lb
Number Of Ingredients 6
Steps:
- Quarter fruit lengthwise and remove peel (including white pith) in 1 piece from each quarter, reserving fruit for another use.
- Cut peel lengthwise into 1/3-inch-wide strips (if using grapefruit, cut peel in half crosswise first). Put peel in a large bowl and cover with cold water, then soak 1 hour. Drain in a colander.
- Blanch peel:
- Transfer peel to a wide 4- to 6-quart heavy pot. Add cold water to cover by 1 inch and bring to a boil. Reduce heat and simmer 10 minutes, then drain in colander. Repeat blanching process 2 more times. Cover peel once more with cold water and simmer until skin side is tender, about 30 minutes, then drain in colander.
- Cook peel in syrup:
- Return pot to stovetop and add 6 cups sugar and 6 cups water. Bring to a boil, stirring until sugar is dissolved. Wash down any sugar crystals clinging to side of pot with a pastry brush dipped in cold water. Add food coloring (if using) and boil syrup, uncovered and undisturbed, until it registers 220°F on thermometer, about 30 minutes. Add peel and simmer over low heat until translucent, about 45 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
- Return syrup with peel to a boil and boil, uncovered and undisturbed, until it registers 226°F on thermometer, about 30 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
- Return syrup to a boil once more and boil, uncovered and undisturbed, until it registers 228°F on thermometer, about 30 minutes. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
- Dry and coat peel:
- Reheat syrup with peel over low heat just until syrup has liquefied (peel will have absorbed most of syrup), then drain peel in colander. Immediately spread peel, separating pieces, on 2 metal racks set in 2 shallow baking pans and dry, uncovered, until just barely sticky, 8 to 24 hours.
- Spread 1/2 cup of remaining sugar on a plate and roll each piece of peel in sugar to coat well, then transfer to a sheet of wax paper. Add more sugar as needed to coat remaining peel. (Pour sugar through a medium-mesh sieve occasionally to remove bits of peel and clumps of sugar.) Dry sugared peel on wax paper 1 hour.
CANDIED ORANGE
Provided by Food Network Kitchen
Categories dessert
Time 5h38m
Yield about 2 cups peel
Number Of Ingredients 3
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
Delish and very pretty plain or dipped half-way in tempered chocolate, also to use in a lot of different confections. I think the addition of orange liqueur to the process makes this recipe the best I've ever tasted. My daughter helps sugar them...with an eagle eye out for any broken ones that aren't fit for the gift tins! This is adapted from a recipe in one of my cookbooks entitled 'Truffles, Candies, and Confections' by Carole Bloom. It's rather time consuming, but makes enough for several gift baskets. Remember, you can use lemon peels with a lemon liqueur, which is fabulous! And grapefruit works also!
Provided by Chef PotPie
Categories Candy
Time 2h
Yield 6 cups candies
Number Of Ingredients 3
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.
Nutrition Facts : Calories 860.5, Fat 0.2, Carbohydrate 221.6, Fiber 4.4, Sugar 217, Protein 1.7
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